Fine dining between bread and paper: the pastrami kebab served only in May

There is no menu. There is no delivery. There are no second chances. Just four weeks, only at the premises at Hartzenbusch, 9. And yes: it costs 22 euros. But every euro has flavour. The “no kebab” is a tribute to pastrami as though it were edible haute couture: made with castrated ram meat that has spent three days in brine, eight hours under smoke and four more steaming. A process worthy of a gastronomic laboratory that culminates in a soft bread filled with romaine lettuce, rocket, fresh and pickled cucumber, lime, chives and a “mayozata”—mustard and lime mayonnaise—that covers everything as though it were warm silk. Behind the creation are Javi Sanz and Juan Sauquillo, the Cañitas Maite duo who revolutionised Albacete and now run Oba and Cebo, two temples of emotional cuisine. Their alliance with Mómö is a statement: luxury is also eaten with the hands. Available only until 31 May, this “not kebab” is fleeting and forceful. Like a secret whispered from mouth to mouth that ends up becoming an urban legend.