In accordance with the Club’s statutes, every new member must be presented by a founding member, or by at least two general members, and must also be accepted by the Commission of Members, which is the Club’s only independently operating commission, which acts with autonomy in respect to the hierarchy of the Board of Directors and even of the Club’s president. Candidates can be freely rejected or accepted by this commission. Admitted members will be notified of their successful application. Rejected candidates cannot be put forward for admission again in a period of three years.
The Club holds a philosophy of discretion and exclusivity, but at the same time it will enthusiastically welcome the incorporation of members from different fields who share the Club’s interests and concerns and who contribute to the cultural and social diversity to the project. Ultimately, the members are the club’s soul and, therefore, the more plurality there is within the social conglomerate the stronger and more interesting our Club will be.
To request further information or put forward a candidacy please fill the following form:
Club Matador advocates for traditional Spanish food in its restaurant, through a choice crafted on the basis of the high quality of the raw materials and the classic guidelines of our recipe book. Yolanda Olaizola, a chef with an extraordinary career, is the Club’s head cook. Additionally, a series of specific activities take place in the restaurant, which allow us to explore the gastronomy of various regions in the world. The Club periodically invites prestigious cooks to serve our members the dishes they usually prepare in their restaurants.
Vitello tonnato, tuna sauce and mayonnaise
Russian salad, caviar and pickled vegetables
Mellow rice with squid, saffron and smoked marrow
Octopus, ratatouille and potato cream
Squid spaguetti, carbonara and crunchy vegetable
Gazpacho of red prawns
Seared sea bass, artichokes and creamy peas
Squab, strawberries soil
Cannolo of yogurt, basil marmalade and sweet cherry tomatoes
Pear to red wine, ricotta to lemon and bitter cacao
Tiramisu, mascarpone and crumble of espresso coffee
Chocolate mousse, Maldon salt and red berries