Hipocampo opens in Malasaña with updated home cooking
Hipocampo, from young Venezuelan cooks Manu Araya and Daniel Cegarra, has opened at Manuela Malasaña 28 with updated traditional cooking built on stews and seasonal produce, at around €40 to €50 a head.
Manuel Araya (28) and Daniel Cegarra (27), two young Venezuelan cooks, have just opened Hipocampo in Malasaña, at Manuela Malasaña 28. Araya's CV includes Gofio and Treze, and he told El Mundo he first sketched the project at 15.
The cooking is updated traditional food, a nod to grandmothers' stews and classic dishes, with a few touches from their home country and seasonal produce from named suppliers. El Mundo puts the average spend at €40 to €50.
Location
Calle de Manuela Malasaña 28, Madrid
People
Manuel Araya, Daniel Cegarra
Frequently asked questions
Who runs Hipocampo in Malasaña?
Two young Venezuelan cooks, Manuel (Manu) Araya and Daniel Cegarra, opened Hipocampo at Calle de Manuela Malasaña 28 in September 2026.
What kind of food does Hipocampo serve?
Updated traditional Spanish cooking built on stews and seasonal produce, with a few Venezuelan touches. El Mundo puts the average spend at €40 to €50.