His passion for cooking, wine and travel has determined his work experience in the sector. Martín Coronado studied cooking at the Basque Culinary Center and, after a few years of experience in restaurants such as La Tasquita de Enfrente, he opened in Madrid, six years ago, Verde Oliva Gastroteca.

Soon after, he started his career in the world of wine, studying at the Spanish Tasting School and WSET 3 and specialising in the recently called Orange Wines, white grape wines elaborated like a red wine which were about to disappear, but with the growth of natural wine they are now considered the fourth colour of wine.

In 2018 has been started Foodsión Eventos, a personal project focused on promoting the richness of our gastronomy. Through events and consultancies carried out in various countries around the world, he tries to highlight the value of the gastronomic culture of our territory as well as the artisans and producers behind it. The main project of Foodsión Eventos is Madrid Orange Week, the first international festival of Orange Winesand gastronomy held in Madrid, which is held annually in November.

You can find out more at martin-coronado-chef.com and madridorangeweek.com

Madrid Orange Week:

Tiger nut garlic sauce


For 4 servings

  • 250 g tiger nuts
  • 250 ml water (can be replaced by 250 ml horchata)
  • 150 g almonds
  • 100 ml of arbequina olive oil
  • 2 cloves of garlic
  • Apple vinegar to taste
  • 100 g fresh tuna
  • Fresh chives
  • The peel of a lemon
  • Salt and pepper
  • Trout roe (not essential)


The day before, soak the tigernuts in lightly salted water. They have to soak for at least 12 hours. After this time, grind them in the thermomix and then pass them through a sieve or strainer, as fine as possible. This way we will obtain a tigernut milk or horchata which will be the base of our ajoblanco (garlic). You can skip this step if you buy a good, not too sugary horchata already prepared.

Place the almonds and part of the tigernut milk in the thermomix or blender and add it little by little until you obtain a light cream without lumps. Continue until the desired texture is obtained. Finally, add the garlic, oil, salt and vinegar.

Marinate the tuna in 1 litre of water with 30 g of salt and the grated lemon peel for 15 minutes. Remove and dry. Slice the tuna and set aside.

For its presentation, select a bowl, such as our Carrara model, to plate the sliced tuna. Then add a little of the tiger nut ajoblanco and finish the dish by decorating it with the chives and trout roe.

Rock mussels with aromatic herbs and tandoori


For 4 servings

  • 500 g rock mussels
  • 2 cloves garlic
  • 30 ml olive oil
  • 50 g cherry tomatoes
  • 50 ml white wine
  • 1 tbsp tandoori spice
  • Bay leaf
  • Sage
  • Thyme
  • Basil
  • Coriander
  • 1 cayenne pepper


Clean the mussels well in cold water and set aside. Heat the olive oil in a pot with a lid and add the crushed garlic with skin and brown them slowly until the oil is flavoured.

Then add the rest of the aromatics. First add the ginger and after browning it for a couple of minutes, add the bay leaf, sage, thyme, basil, coriander and chilli. Leave to brown and flavour for a few minutes.

Finally, add the halved cherry tomatoes and the tandoori spices.

When the tomatoes are already a little waste and start to make a sauce, add the white wine and turn up the heat to maximum.

Once everything is hot, add the mussels and cover the pot. Leave to cook over a high heat until they open.

Serve the mussels in our Carrara bowl with all the aromatic herbs, accompanied by two slices of toasted bread to dip the sauce in.

Iberian pork, cauliflower cous cous and Romesco sauce


For 4 servings

  • 600 g Iberian pork
  • Half cauliflower
  • 3 pear tomatoes
  • 1 head of garlic
  • 50 g hazelnuts
  • 2 tablespoons of ñora (dried pepper) pulp
  • 30 ml of sherry or apple cider vinegar
  • 50 ml olive oil
  • Salt and pepper
  • Thyme
  • Lemon peel


Start with the Romesco sauce. Place the 3 tomatoes and the halved head of garlic on a baking tray for 45 minutes at 160º. Once this time has elapsed, remove from the oven and place the ingredients in the blender. Add the rest of the ingredients for the Romesco sauce: the hazelnuts, the ñora pulp, the vinegar, the oil and the salt. Blend to obtain a creamy sauce.

We continue with the cauliflower cous cous. To do this, we shell the cauliflower with the help of a knife until we obtain small grains similar in appearance to cous cous.

Heat a frying pan with oil. Brown a finely chopped clove of garlic and a few thyme leaves. Add the cauliflower cous cous and sauté. Finally, grate the lemon peel for flavouring and set aside.

In a very hot frying pan, brown the Iberian pork cut into 3 cm thick fillets.

Finally, serve the meat in our Carrara dinner plate on the cauliflower cous cous base and add a little of the Romesco sauce.

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