The creators of 'all day brunch' in Madrid open their fourth location in less than two years

Bruno Legido awaits us there to surprise us with some of his most coveted creations and review together how this New York-inspired project—just look at its name—has evolved. It sets itself apart from its competitors with its all-day brunch offering and the spaciousness of its venues, where specialty coffee and flavored lattes also take center stage. Its loyal patrons also appreciate the table service, something increasingly rare in this type of establishment.

We discussed all of this with this Madrid native from the Chamartín neighborhood, who also wanted to share with us what he and his brother Borja have in store for the future. So take note of their upcoming culinary adventures and the dishes you absolutely must order when you visit their brunch.

You've just opened your fourth location in just over two years. Did you expect such a warm reception? What is it about your concept that's so appealing?

To be completely honest, reality has surpassed anything my brother Borja and I could have ever imagined. When we do the math and see that we have over 20,000 visitors a month... we'd fill the Movistar Arena! (laughs) All of this still makes us dizzy and, at the same time, incredibly proud. We believe that people have connected with us and that what has attracted so much attention is that we were brave enough to go against the grain. In Madrid, minimalist micro-cafés were plentiful, but we opted for impressive spaces, over 250 square meters, with spectacular terraces, where the experience is enjoyed with table service and without any rush. We wanted to create a corner with that very New York spirit where you can enjoy eggs Benedict with plenty of sauce or a pastrami sandwich without having to keep an eye on the clock.

For those who have never dared to take the plunge: What exactly is an American brunch, and how does it differ from other types of brunch?

The authentic American brunch knows nothing of timidity or tiny plates; it's a full-fledged gastronomic celebration. It stands apart from other offerings with its indulgent character, its visual spectacle, and above all, the generosity of its portions. We always say that brunch should be a ritual of enjoyment, and we consider ours to be a true American brunch, not just a photo op. We strive to make each dish a direct trip to downtown Manhattan, where rich textures, sweet and savory contrasts, and mouthwatering bites coexist in perfect harmony. It's cuisine with personality and no artifice.

Were you the first to offer all-day brunch? In the beginning, it was common to find it in very few places and only one day a week...

I don't know if we were the absolute pioneers, but we were certainly among those who dared to change the rules of the game in Madrid. Before, brunch was an exclusive Sunday morning ritual. We were clear about it from day one: why confine such a delightful moment to just a few hours of the week? Madrid is a vibrant city with increasingly flexible schedules. Our All Day Brunch concept means that if you fancy eggs Benedict on a Wednesday at four in the afternoon because the city has you wrapped around its little finger, you can indulge. We've freed brunch from its temporal constraints and the calendar.

They say your sauces make all the difference, especially in dishes like the eggs Benedict you mentioned. What is it that causes such a sensation?

Our sauces are undoubtedly the best-kept secret of our kitchen. We're talking about our own recipes, meticulously prepared from scratch every morning using exceptionally high-quality ingredients. We have our signature textured hollandaise sauce with a hint of citrus, our addictive truffle mayonnaise, and a honey mustard sauce that's simply irresistible. And we don't skimp on the quantities; we like them to generously coat the dish because that's where the true essence of Nolita lies.

Other successful dishes at Nolita include the Monster French Toast, the Korean brioche, the pastrami... Are they different from what we'll find in other places?

The Monster French Toast has become an icon on our menu and is designed for sharing. It's a much larger piece than you'd typically find elsewhere. At Nolita, we work with incredibly fluffy doughs, enriched with exceptionally high-quality butter that provides a magnificent aroma and texture. We're also extremely generous with the fillings, as is the case with our Korean brioche or pastrami. We aim for the first cut of the knife to reveal a juiciness and abundance that will surprise our customers and clearly set us apart from any other offering in the city.

Tell us about your specialty coffee, which is another of Nolita's great attractions for its regulars.

Coffee is at the heart of Nolita Coffee & Brunch; it's our passion. We've learned and grown immensely working side-by-side with Spanish roasters we admire, such as Hola Coffee, San Jorge, and Camden Coffee Roasters. And very recently, we fulfilled a dream: we partnered with a small artisan roaster in the Basque Country to launch our own specialty coffee. We currently have two core origins, Brazil and Colombia, which we select for their clean and balanced profile. Because it's pure specialty coffee, we respect the earth's natural cycles, so we'll change our batches strictly according to the season to always offer maximum freshness in your cup.

Many people are drawn to flavored lattes, what kind of reception are they getting?

Our lattes and iced lattes have rightfully become the undisputed bestsellers in our shops. This trend stems from observing and experiencing the urban culture of cities like New York and Los Angeles, where coffee is an everyday lifestyle accessory. At Nolita Coffee & Brunch, we started by exploring the most classic flavors, but our customers' response led us to evolve our offerings to include notes of caramel, vanilla, pistachio, and strawberry. We also love playing with seasonality and include seasonal flavors, like our Pumpkin Spice Latte in the fall. As you say, they're not just about the flavors; they're also a visual spectacle.

You've not only caught the attention of Madrid's foodies, but also of brands like High Spirits and Ponche Caballero. What kind of projects do you like to collaborate on? Are there any requirements?

Beyond the openings in Madrid, where do you want to continue growing?

The roadmap is ambitious but very well thought out. The immediate goal is to consolidate our fourth opening, at Costa Rica 15, and strategically cover the capital. But my brother Borja and I are very active and creative spirits. We already have our sights set on expanding to other key cities in Spain, and we even have an international vision for the brand. In fact, we're constantly developing new ideas behind the scenes, and our biggest challenge is launching a new gastronomic project, completely independent of Nolita Coffee & Brunch, around 2027 and 2028. We're passionate about creating concepts from scratch, so this is just the beginning of what we hope will be a beautiful story.