© Proyectos Conscientes / Photography: Juan Baraja

Founded in 2018 by Madrid-based entrepreneurs Felipe Turell and Javier Antequera, the Proyectos Conscientes company aims to redefine the concept of urban recreation while promote responsible consumption along the way. As such, the duo launched Mo de Movimiento, an innovative and much-publicised restaurant concept in the Spanish capital, three years ago. And very recently, an even more ambitious second dining venue has opened its doors. Called TRAMO, meaning ‘section’ in Spanish, and as such a nod to the fact that it’s neither the beginning, nor the end, and thus emphasising the journey in between, the restaurant further cements Proyectos Conscientes‘ commitment to people and their talent. The company and its venues act as a platform for development and opportunity for various people who have difficulties accessing the increasingly competitive urban job market. Needless to say, as a venture, TRAMO is both a transparent and transformative enterprise.

There’s a collective effort in all things work-related, creating new ways to collaborate, and perhaps more importantly, it’s all work procedures are out in the open, sometimes even literally. TRAMO occupies a lofty 466 sqm. (5,016 sq.ft.) space on the ground floor of a five-storey residential structure built in 1956. The interior design, created by local architecture practice Selgascano and Catalonian industrial designer Andreu Carulla, has retained as much as possible of the original architecture. The exposed pointed roof with its sleek concrete trusses and steel cables may be an eye-catcher, but vies for attention with the terraced seating configurations below, crafted from untreated timber and red bricks. At the base, an open kitchen can be found which allow guests ample views of the culinary action. On one side of the roof, skylights have been implemented to allow in floods of natural light and create an airy atmosphere during daytime.

At the far end, lush potted plants line the wall, adding a soft touch to the architectural austerity. Mind you, the construction approach was a considerate one as all materials used adhere to environment-friendly rule, omitting toxic elements such as polyurethane foam, rock wool, acrylic paints and varnishes. Mind you, TRAMO has also been constructed as a self-sufficient restaurant in terms of energy. It’s in fact a so-called Power Purchase Agreement space, meaning that it generates green energy for its own use, but it also sells surplus energy. The tables, chairs and lamps have been designed by Carulla with modularity in mind, using recycled aluminium and repurposed timber. The roof is partially covered in panels crafted from recycled pressed wool which benefits the restaurant’s acoustics. And speaking of textile, even the staff uniforms, created by A Coruña-based textile consultant Köhe, have been made in an environmentally friendly way.

As should be expected, TRAMO‘s menu is an extrapolation of the way it was concepted, offering dishes based on ingredients selected from the perspective of the guest’s health and environmental well-being. So, there’ll be plenty of raw ingredients selected for their protein balance and which are additive-free and anti-inflammatory, all prepared with non-invasive techniques. The selection of ingredients lays bare Spain‘s rich and diverse natural resources as they include sea bass farmed in their wild Canary Islands environment by renowned agricultural company Aquanaria, trout from the Pyrenees mountains, organic Ríofrío caviar from Granada, organic regenerative grass-fed Vaca Celta livestock from Ávila, Noray-farmed prawns and organic Vera de Las Hermanas paprika from Cáceres. The wines on the menu are biodynamic and regenerative, made with a minimum of human intervention.

Calle de Eugenio Salazar 56 (Prosperidad)
28002 Madrid
Click here for reservations

© Proyectos Conscientes / Photography: Juan Baraja