Amadeo House

Amadeo Lazarus has already left the legacy to the new generations. His house, a narrow corridor flanked by a noisy bar and a wall tattooed with Madrid of other times, offers snails cooked with spices and chorizo, served in mud casserole, as previously. The snails have a curiously soft and delicate taste despite the ultrasonic condiment it carries inside. The original recipe, made in Burgos and almost a century old, has moved us to those Spanish pots with a good substance, where it could be inferred that the legume of shift has been replaced by the snail.

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