Madrid Hunting and mushrooms

Name: Madrid Hunting and mushrooms
Rating: 5


Lakasa 4.8 A good disciple of Iñaki Camba, Caesar Martin is a virtuous when he tries to hunt in his kitchen. The Lakasa card is changing to suit the best product of every moment. So now we find the roast tortola with mushrooms and cut stick or the coca of mushrooms with Iberian papada. The essential minor hunting trilogy will soon come, which includes a strong pigeon, a torcaz pigeon and a blueberry duck, and later the major hunting trilogy, which gathers in the dish pieces of boar, deer and gamo. Also, at the time, I hear the combination of hare and lampra to the royale.
Treze 4.3 Treze has to go and taste any of his seasonal dishes. However, these days Saul Sanz borders both the bluish duck and the tortoise. From it, it stands out the fineness of its texture and its layer of fat so peculiar. We'll take the one with the lentils.
The Empire 4.2 Another reference of the mycological supply of the capital with the same profile. In other words, nothing preaches that behind the cover of the conventional neighborhood bar, one of the most varied psychological offers of the capital is hidden. Bar bar and tight dining room but nice and unique atmosphere of a traditional food house. You will certainly be able to taste one of the best mushrooms in the capital: boletus edulis, sideruelas, cardo mushrooms, hives, buckles, tricolomas, perrechicas, trumpets of the dead, niscalos... all. The White brothers are Latvian and from there come much of their offer of mushrooms. They are good professionals and serve with solvency the kitchen and clientele. They treat the product very well and in addition to mushrooms: good Lion cecine, salad of pamplinas or calves with cheese, Latvian morcilla, curated tongue of cow and pig. Revolts, bounced pumpkin flowers, peas, good cooked and good cheeses complete the offer. No, poor mushrooms.
La Cocina de María Luisa 4.2 The Soriana Maria Luisa Banzo settled in Madrid five years ago to bring the cuisine of her land, and especially that of the mushrooms, so abundant in Soria. She's become a real specialist. On the plate, bouletus edulis, little C-areas, cardo mushrooms... In the season the protagonist is the Soriana black truffle. .
The Brote 4.5 Eduardo Anton is one of the people who know the most about mushrooms in Spain. After many years of selling them, he decided to open this modern and informal tavern, which was converted almost into a cult for the devotees of this product. There's no card but you always find the best mushrooms of the day. They can be in carpaccio, just sauté, egg... or peas like lentils.
Maple 4.5 Iñaki Camba is one of the great Spanish specialists in the cooking of hunting and mushrooms. A cook with a huge technique, with these autumn and winter products, has high level dishes, with the right points for each. Both mushrooms and hair or pen hunting are always in your card, in very different preparations. From a sauté of amanitas and boletus to some deer burgers and boar to mustard.
The Blue Swan 4.1 A unique mycological offer by variety and quality, always in very simple preparations that respect all the taste of mushrooms, has made this small and uncomfortable local, with a bar and few tables, a meeting place for all fans. Always full, don't reserve table. They have another place at number 27 on the same street, where yes, it could be reserved.
Paradis Madrid 4.2 Among its most demanded dishes, the carpaccio of boletus edulis or the varied of seasonal mountain mushrooms on caramelized onion and garlic oil
Villoldo 4.6 In the Villoldo, the Pedrosa sisters have been specialized in traditional Palencia cuisine for years. When the mushroom season comes, they seek on their land the best varieties to prepare simple, but spectacular dishes: boletus from the north of Palencia sauté with mule leg, nisels collected in the Comarca de Valdavia and in the Vega de la Cueza stew at the moment with garlic, parsley and guindilla, and the cardo mushrooms, also collected by them in Tierra de Campos, sauté with garlic oil and ham powder. In addition, they have other very appetizable card dishes based on mushrooms, such as the stirring of edulis boletus with canned onion and foie or the amanita caesarean area in papillote.