Isa Restaurant & Cocktail Bar at Four Seasons Hotel Madrid Launches a New Season Inspired by a Botanical Laboratory

Isa Restaurant & Cocktail Bar is reopening its doors on the first floor of Four Seasons Hotel Madrid for a season that focuses on innovation and creativity within the field of mixology. Based on the concept of a botanical laboratory, the bar becomes a space for experimentation where the Isa team investigates Asian roots, leaves, teas and fermented products to develop new forms of expression, working with them through such processes as infusion, clarification, fermentation and redistillation.

This work is based on exploring the ingredients and all their potential. The team researched raw materials, combinations and processes to develop unique creations that are then featured on the menu to broaden the potential of the drinking experience. This philosophy also extends to the kitchen and places an emphasis on technical precision and traditional preparation methods.

Mixology as a Botanical Laboratory

The new menu at Isa is organised around a range of botanical concepts in which the various ingredients, flavours and techniques give rise to creations that reflect the research and development work of this season. Of note are Calm, Umami and Flow, three concepts that explore different ways of understanding the bar experience.

Calm uses perilla frutescens to create a smooth, silky cocktail that combines redistilled Roku Gin, red shiso and cold brew white tea, finished with a few drops of sesame oil. On the other hand, Umami explores more complex and savoury profiles using Japanese sake kasu, clarified tomato water and white miso, resulting in a deep, lingering flavour. In turn, Flow conveys the idea of movement and fluidity through such Southeast Asian ingredients as pandan and lemongrass in combination with bourbon, apricot and ginger for a citrusy, fruity and creamy creation that is finished at the table, adding another experiential element to the preparation.

The research also extends to such other creations as Saku, which combines strawberry, shiso and sake using such processes as redistillation, cordialisation and centrifugation, and Breathe with its deep, mineral profile, which incorporates such techniques as clarification, redistillation and nitro. Each creation begins with a different process for preparing the ingredient and exploring new textures and flavour profiles.

The menu also features non-alcoholic and low-alcohol options to broaden the scope of an experience that views mixology as an essential part of the culinary offering at Isa rather than merely an accompaniment.

Cuisine That Complements the Drinking Experience

This same philosophy is reflected in the culinary offering at Isa Restaurant & Cocktail Bar, which remains true to its Asian inspiration while focusing on the way in which each ingredient is prepared. The menu is organised into different preparation techniques, which range from raw ingredients to cooked dishes and include nigiri, steamed dishes and the iconic Japanese sandwiches.

Highlights on the menu include the Korean steak tartare served with parmesan cheese and tempura-fried shiso leaves, as well as the famous Japanese sandwiches, with options that include the Iberian pork Katsu Sando and the Tori Hotate Sando with panko-crusted chicken, scallop tartare and yuzu tamago. Fire takes centre stage on the menu through such dishes as the whole sea bass Cantonese-style, which is grilled and served with Guangdong sauce.

For those wishing to discover this philosophy through a unique dining experience, the Menú Origen encompasses a selection of dishes that showcase some of the ingredients and techniques that define the cuisine at this restaurant. The menu begins with edamame followed by a trio of nigiri and a wakame seaweed and cucumber salad. It continues with a selection of gyoza and offers a choice of either Iberian pork belly char siu-style or aburi croaker fish with mango as the main courses. The experience concludes with the Matchamisú.

This sweet experience can be rounded off with such creations as dark chocolate with umeshu and tart raspberries, a chocolate crème accompanied by umeshu caviar, tart raspberry jelly and sorbet, and a moist cocoa sponge.

A Place to Experience the Nightlife in Madrid Beyond the Dining Table

Since it opened, Isa has established its own distinctive identity at Four Seasons Hotel Madrid. Designed by the New York-based studio AvroKO, its interior retains the sophisticated character of an oriental speakeasy that defines the restaurant, combining textures, lighting, art and various different spaces around its iconic circular bar and the Himiko bar.

This concept is accompanied by a program of music, entertainment and experiences that makes Isa a special meeting place for enjoying the nightlife in Madrid beyond the dining table. This identity has enabled Isa to establish itself as a unique venue within the gastronomic and lifestyle scene of Madrid.

This season marks an evolution in the Isa concept, featuring more in-depth research into ingredients, new techniques and a more experimental approach to gastronomy and mixology while retaining the cosmopolitan, creative and fun character that defines the restaurant.