Restaurants in the Lake

Coffee from the Lake Modern kiosk of the 21st century. With a living room of 140 m ² and a terrace of 600 m ² that offers spectacular views of the Lake and the Royal Palace, it is filled on weekends, although it also has a pull from Monday to Friday, as its daily menu (12.90 euros) enjoys great demand. Each day they serve between 150 and 200 menus. With non-stop hours (the kitchen is open from 13 to 21.30 hours), it covers from breakfast to dinner, through the snack, meals and snacks, with a gastronomic offer that revolves around the Mediterranean culinary and the quality product and addressed to all the public. It is a proposal of classic picoteum and main dishes: grilled octopus on parmentier, Pimenton of La Vera and AOVE; eggs starred with smoked tuna; tortilla of potatoes made at the moment little curved; croquettes of Iberian ham or of chipirones; rice; meat (from a chulet of ox and Iberian meats to the venison ragu or hamburgers) and fish (spun of the Cantabrian, chipirons, cod to the provenzal...).
Villa Verbena 4.3 Its offer is adapted both to the picoteo at high and informal tables and to the classic table and tablecloth and it moves between chasticism and brasses. For example, the homemade slate salad of nice and salazones, the fresh artichokes, the crunchy torreznos with swirls or the calos to the madrileña to begin. And, to follow, fish of the day and meat of Discarlux (cow's back, it involves, chulet, tuetane and empty) to the grill seen. Many of the dishes are available in the middle and, in addition, the card contains a non stop kitchen section with most of the entrants.
Contracting 3.7 The proposal revolves around the marine cuisine, "with fresh products, fresh from the sea and cooked with all tradition as was done in the ports of old," explains Miguel González Rodríguez, general director of the Group. The raw material that comes from suppliers all over the country and that has its driving thread on the coals. Thus, by the tables of a living room with clear marine inspiration, decorated with white and blue tones, they pass fish to the oak coal brase like the ravened lubina, the blue mackerel of season (specialties of the house) or the seaside pargo to the grill; fritures such as rabas, bokerones, adobo bowl, pajotes and reds; classic dishes such as the ham croquettes of the Auntie Sole and the octopus to the grill. The letter also contains a remarkable section of rice and peas: black paella with grilled choco; roast chicken or artichokes and ham (at least three for two people) and a marine pot - "like that made on the boat the fish" - and a fish stew, chickpeas and egg. As seconds, cod in carabineros suquet; hake in the green sauce of master Arzak and, as they say some meat must have, solomil and intercot of Galician veal.
The Anchor of the Lake 4.4 It is located in the shadow of the fat banana (a shade banana with more than 200 years old and 20 meters high). Its traditional and usual cuisine is based on quality raw material, such as meat and fish that are prepared in the coal grill (ox, beef chulet, sole). Another of the specialties of El Ancla del Lago, whose offer goes from breakfast to dinner, through food and tardeo, is the rice with bogavante. His letter is completed with a varied proposal of dishes to share, such as eggs with wigs, ham or chistorra; the peppers of the godfather and ham croquettes and classic patrios such as homemade calves or the bull's tail. "And, as they want to offer long-life Madrid cuisine, made as at home, there can be no lack of big potatoes, silos and Spanish tortilla"

The opening of restaurants on the Lake de la Casa de Campo, have revitalized the gastronomic offer of this natural enclave and Madrid green lung.

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