Restaurants in Madrid

Pilar Akaneya

4.9

The immersion into the Nipon environment is total just after crossing the entrance door. He welcomes you in kimono and with the traditional greeting ("irasshaimaseeeeee") that is replicated as an echo throughout the room. The atmosphere caused by interior care predisposes to calm and advances joy. Not only can you find certified and of the best quality Wagyu meat, but the excellence of the proposal is maintained until the desserts with the appearance of a few portions of Crown Melon, the most expensive melon in the world (the only restaurant that serves it in Europe; very limited and extremely careful production). Two tasting menus to choose from, a gallery of dishes, some cooked, others in the absence of a heat blow, are being deployed at a large table which is also a barbecue with its own quiet smoke extraction bell. An extraordinary, authentic and inescapable evening for all who are fond of the bale and the Nipune cuisine.

La Descarada

4.4

In this original restaurant in the Salamanca district they prepare a great many dishes that remind us of the food our mothers and grandmothers prepared. Its creators show the food they love with an innovative presentation and a very familiar environment. Descarada is the place to show the love they feel for fresh and healthy food, so they only use authentic ingredients like fresh eggs of free chickens, fruits and vegetables of the day or matured and carefully selected cow meat. In its fun and original letter we find dishes for all tastes: cod tartar with garlic tast, cecine and leek croquettes, boar meats with figs sauce and beer or a melossus rice with pork mortars.

The Green Pepper - Quintana

4.4

A fully recommended place, with very good product and to which you can consider a "cover" in full rule, that is, a restaurant that you don't usually talk about in social media and networks but where you eat it frankly well. Congratulations @ chef _ felixwarrior for the work in kitchen and, of course, to the owner David Lecanda for having managed so well. The artichoke, the Rape and the Chops are indispensable. To drink, the red Ribera Pedito Verde. Better ask for everything to share. The rations are large and, for example, the Rape or Chuleta can eat 3-4 perfectly. It will also be more economic.

The Tuckery

4.6

If we talk about a lot of people getting married, he'll be back, but the Taskery is another level of working that raw material. The kitchen, simply subliminal, by taste, texture, subtlety. Javier Estévez raises the most casted products of Madrid to the category of culinary art.

Dispart Room

4.4

Informal, but quality kitchen with a unique and very entertaining setting. It has a bar and table service in Ponzano 11 and only a table service in Ponzano 10.

Dispart Room 2

4.3

Informal, but quality kitchen with a unique and very entertaining setting. It has only bar service.

The Grand Asador Lecanda

4.9

Wild fish, grill and fire. The great businessman David Lecanda transforms the place he arrived to conquer Madrid with The Green Pepper more than 25 years ago in his most personal and elegant project. Here they send the brasses, the purest Basque tradition of respect for the product, of enjoyment around a table, of sharing as in the well-known gastronomic society. There is no lack of noble cuts in their grills for the great meat enthusiasts but bizas, robaballos and the best pieces that go to the country's slices rule the letter and share the protagonism with an exquisite selection of seafood where the real crab that bring from the sea of Barents (and that prepare it to the grill or make a txangurro) is the most exclusive of the restaurant; the specimens, along with the Mediterranean locusts, can be seen in the large vines that they exhibit in the same place. Of course, the peas (from a marmitako to a bull's tail going through some dish of legumes), the garden (from season), the preserved and the Iberian ones will always be present to open their mouths before the major dishes. and croquettes (here of cachopo), Russian saladilla (with almadraba tuna) or artisan foie micuit. From the refined interior, where ocre and warm tones have been used in tune with the wood and that welcoming point that always gives a fire, the study The 2 Mercedes has been commissioned, which have already worked on other projects of this giant of the restoration in Madrid. Yeah, it's a sophisticated space. A tablecloth and a good cutlery. From an average ticket that is about 80 euros.

"My Sea - Mediterranean Bases

4.5

It is the project that unites Carlos Bosch (Manero), Rafa Zafra (Estimar) and Luis Rodríguez (Casa Elías). "My Sea is the concept of Mediterranean brasses, located in front of the Royal Theatre in the Opera district. In it you will find the class, style and gourmet tapas of Manero and El Portal, the sublime elaborations of fish and seafood of Estimar; and the incredible rice that Casa Elías serves in the Alicantine town of Xinorlet. In a kitchen seen, behind a bar-window, which serves as a claim, like those of the old bars,. The letter of My Sea (Madrid), as long as possible. Fine lily (great berbers, mussels, wafers in vinegar, etc with fried potato), chacinas, salazones (mojama, hueva...) and sandwiches such as the unsurpassed labe roll, which is actually a brioche (made by the baker Jon Torres) filled with real and bogavant crab or the little calf that is undrawn; no fine filet, instead a good solomile and in white bread bar but within a mold that is better. To the offer of the Bar de Mar Mia (Madrid) are added some boiled seafood such as the Santa Pola chisels that rival - but with the overwhelming offer of fish and seafood from the team of Estimar in which the red shrimp of the bay of Rosas are never missing that are prepared on the grill on those "Mediterranean brases" of which the restaurant shows in its commercial statement. Excellent quality and perfect cooking point. Simple but infallible technique to which Zafra and his team have used to the madrileños. In the Chiringuito, which is called the restaurant area, it is dedicated to the roast. From the grills come large pieces of fish (lubina, rhaballo, squid) and some meat specialties such as rabbit chulets, homage to Casa Elías or the ox chulet. Nor do we miss the oysters or the Galician clams, size XXL that open to the grilled and are dressed with a pinch of oil; neither the anchovy, the super-powerful, soft-salted fillets, which are bathed in abundant extra virgin liva oil. With a different but equally technical bounce, the real crab snacks that emulate the shrimp with garardine and its mahonese touch, which compete with the legs of the crab itself to the brase. This exclusive product has a great deal to do, it is worth testing the Russian crab salad, or if the pocket allows, make a gift of crab and caviar, fetish product of Zafra and Bosch that is never missing in its premises. The third leg of the gastronomic proposal of the My Sea (Madrid) are the formidable paellas of Casa Elias. Bosch, Alicantino, has been able to convince Luis González to open this tuned branch of his mythical establishment of the town of Chirnolet. The result is a saffrito rice (different from the Valencian paels) of extremely fine layer (just 1 grain of thickness) loose, tasty and slightly socarrat. The desserts are renovated classics ranging from fine apple cake to chocolate, through cheese or flan. Result and abundant, some can only be asked if they are to be shared. With them comes an infusion of canon - an invitation of the house - that transports the diners to the Mediterranean pine and sabinars. A wink to the earth to finish. .

The Arroches of Segis

4.0

This is the restaurant that has been bringing the best rice from Alicante to Madrid for over 20 years The restaurant Los Arroches de Segis aims to make available to the madrileños the most traditional recipes of the province. Menu closed. It includes entrants: saladilla, alioli pack, tomatoes and olives, pepper salad and fuet dish with all very normal cheese. He also comes with a toast. From the entrants you can repeat without problems. Rice as a main dish, to choose from: rice with rabbit and serranas, rice with bogavant, rice with peeled seafood, black rice with sepia, rice of vegetables with lean or paella of chicken with tender garlic. You also have alternatives to rice, such as chuleton to two-person brasses, solomillo or cod in fish bed with eggplant. Home flan dessert. .

Macarene house

4.6

The success of this updated penthouse, opened after its rehabilitation in February 2016, can be explained by many factors: a letter with no margin of error (Russian saladilla, broken eggs with jambones to the ajillo, a little bit of bake to the bilbaine...), a quality - unbeatable price and a kitchen and room team that accompanies praise in the more than 400 comments of TripAdvisor. There he opened in 1920 Bodega de Felipe Marín y Hermanos, which was later Las campanitas and, in the 1960s, Casa do compareiro, a Galician bar frequented by Paco de Lucía and Camarón de la Isla, who, they say, calmed with their palms by bulerías the raging of the parrot caged by its former owners. From that time they remain their tiles, with drawings of cariatides and satiros, coming from a noble palace of Guadalajara, the marble bar in which they can be pictured (a skewer of tortilla with caramelized potato, Iberian and truffle croquettes, bravas potatoes) while a yayo is drunk, the recipe of the vermu inherited from the previous owners, based on gin, siphon, olives and twist of orange. In addition to a series of garlic and peppers, a mirror that serves as a slate announces some of the specialties that can be enjoyed in its small room for the picoteo or in the 11 tables of its interior dining room: cod taps, impeccably desalted for 12 hours and fried in an exclusive fryer, chipirons skimmed to the moment, Iberian secret... A traditional letter against all prognosis, if we take into account that Roch, responsible for the trio's cuisine, has for years advised the letters of a long local list of life so successful (Dry Martina, Barbara Ann, Madrid In Love...) as sometimes ephemeral at a time when every week he opened a new place in Madrid with a clonic letter from the previous, similar interiorism and a communications agency hired before his cooks. .

Wild Duck

4.5

In Wild Duck they are teachers in the production of one of China's most emblematic meals: the laqueted duck. In this new restaurant on Velázquez Street it is prepared for three days, and is eaten next to the mythical crepes, three sauces, Chinese onion and cucumber. Your secret? The selection of the duck to prepare it for this special dish. In addition to his laquished duck, we can't miss his wok, gyozas or gyozas, rolls or wok. Elegance, good taste and a dream-washed duck in this restaurant.

Kim's Korean Barbecue

4.9

Ordago

4.7

Ordago is located in the central district of Ciudad Lineal, very close to the emblematic bullring of the Sales. Since 1980, this restaurant has been recognized for offering a delicious traditional Basque cuisine that is focused on preserving its authentic taste. With a rustic decoration, a family atmosphere and a considerable winery, Ordago is a reference of Basque cuisine in the capital. In addition, the exquisite and careful treatment of the customer makes the experience unforgettable.