Surtopía, utopía sanluqueña en madrid
Pepe Calleja cumple ocho años con su restaurante de Madrid: muestrario actualizado de la cocina de la abuela
l Guadalquivir desemboca en la calle Núñez de Balboa 106. Los mapas dicen que el río grande andaluz se derrama en el Atlántico tras fluir por el estuario de Sanlúcar de Barrameda, ese rincón gaditano bendecido por el coto de Doñana y el poniente que refresca las botas de manzanilla. Pero no. Desde hace ocho años, cuando Pepe Calleja, un chavalote de 41 años, bético enfermizo, a quién se le ilumina el rostro cuando habla de su trabajo, clavó su pendón a pie del Barrio de Salamanca , el río grande de Andalucía se vierte en Surtopía, el hermoso nombre de esta utopía hecha realidad. Pepe le ha dado a su utopía el nombre del sur, y ha levantado un restaurante que limita con la Argónida de su paisano Caballero Bonald -el particular espaciotiempo de Doñana entre el mito y la historia- y el Malandar del también sanluqueño Eduardo Mendicutti, que lleva al nombre de sus memorias el de una hermosa playa en punta en el coto.
Surtopía está de aniversario y los madrileños están de suerte. Ocho años después, el restaurante está consolidado y creciendo. Forma parte del top 20 de algunas listas de la competitiva gastronomía madrileña y es el único templo dedicado a la cocina de Sanlucar de Barrameda en la capital: un magnífico ejemplo de buen hacer. Esencia y verdad. Conocimiento de lo que se trae entre manos y técnica para bordarlo. La fidelidad al concepto y el género de calidad lo es todo.
«La clave es trabajar con el producto más noble, que no siempre es el mas caro», aclara. Hace ocho años, con su Surtopía recién estrenado empezó a comprar marrajo (un tiburón de aleta corta, sabroso y versátil en la cocina). Hoy en su carta hay un tataki de tiburón, que es ese marrajo adobado, impresionante . Y maneja la cherna, que tiene mucha grasa en la barriga y se presta a una cuajadera de tomate y cebolla, como la urta a la roteña, un plato que manda a Proust y su magdalena a por tabaco. Es el conocimiento. El saber qué da el mar, qué hay dentro de cada pescado y haber explorado hasta el infinito las posibilidades de cada especie. Por eso no se mete en territorios absurdos. «La puntillita fresca», explica, «ronda los 26-28 euros el kilo, es imposible cobrar una ración al precio que vale cuando se ha acostumbrado a la gente a la puntillita chilena o india que viene ultracongelada y vale 8 euros. Con ese género hagas lo que hagas sale un mamarracho», enfatiza Calleja, quien apunta que, por ejemplo, no ofrece ortiguillas (anémonas: se comen fritas en casi todo el litoral gaditano y son una delicatesen) porque se ha popularizado una marca que las ofrece ya rebozadas y congeladas. «La gente termina por no saber de verdad qué son las ortiguillas y no las valora».
La asociación Cádiz-pescaíto frito sigue siendo fuerte, cuesta superarla. «Soy andaluz, gaditano, sanluqueño y me he alimentado más con bollos de carne mechá que con pescado. Pero el tópico sigue». En este rincón sanluqueño, donde también mandan los guisos marineros o el de callos con garbanzos, lo fríen canónicamente.
Este cocinero, con 20 años de experiencia en los fogones empezó en un hotel en Aguadulce (Almería), después aprendió con Jean Pierre Vandelle en El Olivo, compartiendo cocina con Andres Madrigal. Pasó por La cuchara de Rivas hasta cuajar su utopía sanluqueña en el Barrio de Salamanca madrileño. Pero lo mas importante ya lo traía aprendido a la capital: la cocina de toda la vida de su abuela Mercedes, quien tenía una carnicería en el mercado de Sanlúcar de Barrameda. Dándole al cortafiambre y entre puestos de acedías, galeras, langostinos y verdura de los navazos sanluqueños, Pepe le cogió el gusto a la cosa.
Hoy su carta es un prodigio de los sabores clásicos de la cocina sanluqueña. Ha acortado grasas y ha profesionalizado los puntos de cocción . Pero la sustancia está al fondo del plato. Es la escuela de la cola de vaca de la abuela y de un gallo guisado «como no he probado nunca más». Pero en sus fondos también están los chipirones en su tinta y el arroz con habichuelas de su geografía sentimental de la Plaza del Cabildo y El barrio de la Trascuesta: Balbino, La morita y Magerit. «Huyo de la parafernalia actual. Y tampoco creo que las recetas lleguen mientras uno espera mirando al horizonte. La cocina tiene base , memoria y ejecución». Ese es su credo. Y lo practica a diario, acompañado de un personal de sala esmerado, con atenciones ya desacostumbradas -«la amabilidad gaditana no se negocia»- y que se han ido especializando, con estancias en Sanlúcar incluidas, en los vinos de la tierra.
Surtopía merece varias visitas, pero al menos, en la primera no se marche sin empezar con un bloody sherry y probar la corvina braseada con piriñaca de verano, el pez limón con encebollado de romero y amontillado, las huevas de caballa en tempura de manzanilla o los cachetes de rape en escabeche de oloroso y zanahoria.
Aunque aquí nos detenemos. Es imposible hacer gala de cocina marinera, aunque también tiene platos de carne en la carta, sin entrar en territorios mayores: la tortillita de camarones, que no lleva huevo ni nada que se le parezca. Un hito, un desafío que pocos resuelven con nota. Ese es un producto delicado de la cocina gaditana. En sus orígenes llevaba harina de trigo y harina de garbanzo -Calleja solo utiliza la blanca de trigo- cebolleta, sal agua, perejil y camarones. Camarones crudos. Si se cuecen previamente ya no hay tortillita. Los camarones llegan desde la marisma del Guadalquivir. La receta no tiene mucho secreto, pero su elaboración solo está al alcance de los elegidos. El resultado es un encaje finísimo, una filigrana translúcida, con una masa sabrosa y equilibrada que ha atrapado a los camarones como si de una red se tratase. Una floritura muy difícil. No se prive de probarlas al menos una vez en la vida. Pepe Calleja tiene una de las llaves.
Otra singularidad de Surtopía es que todos los platos se elaboran con vinos generosos del marco de Jerez, con predominancia sanluqueña. La palomino manda, aromatiza y da personalidad a los guisos. Y no solo en el plato, Surtopía es también cita obligada para los enamorados de los jereces. Pepe Calleja ofrece vino con etiqueta propia: 11540, que se corresponde con el código postal de Sanlúcar de Barrameda. Así, ofrece una manzanilla pasada extraordinaria de las botas de Sanchez Ayala-una bodega muy interesante-, en concreto de la bota fundacional de la Gabriela oro, una cumbre. Y un médium agradablemente dulce, sin empalagar. Con Barbadillo trabaja un blanco de mesa sin encabezar, elaborado para Surtopía y bajo sus indicaciones. Además tiene una carta bien surtida de vinos de Jerez.
Bajo de guía, las piletas, la playa de la calzada, la plaza del cabildo, las carreras de Caballos en la playa -las más antiguas de España, en las bajamares del verano desde hace 175 años- y otros rincones privilegiados de la tierra sanluqueña coronan las paredes del local. Si quiere conocer Sanlúcar sin salir de Madrid ya sabe donde ir. Cuando regrese al asfalto llevará el paladar salino, la sonrisa ancha y los pies rebozados de fina y blanca arena.

Gracias en nombre de Sanlúcar y dar ha conocer su tradicional cocina y sus productos naturales
sobrino eres genial viva er Betis
Sanlúcar es muy grande!!
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Se me ha hecho la boca agua. Deseando probar esos manjares.
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