Restaurants and Bars

Name: Restaurants and Bars
Rating: 5


The Terrazas 4.2 A large letter in which you can highlight its wide variety of entrants, its "all-life" home stew where the spoon is protagonist and being the reference of the rice with bogavent, great diversity of fish, roast and grilled meats, home desserts. Winery with a varied wine card at affordable prices. And don't forget that you can taste our Madrid cooking every Thursday of the year except for holidays. Peels and rice are made with a bogavante on request to take via telephone. .
The Alber 4.7 You can eat of spikes, tapas or dishes. Pigs like Solomillo, Pipito de solomillo, Anchoas with concassé tomato, smoked cod and concassé tomato, fresh iron foie, olive oil and flake salt, Bikini de Rabo de Toro. Tapas: Langostinos in tempura with soya sauce and agridulce, Lomos of sardines in vinegar with natural tomato, Tatar of bluefin tuna with concassé tomato, Timbal of octopus with potato and egg mashed, Cheese provolone with oregano, Cazuelita de Rabo de Toro with homemade fries. The card has a wide variety of dishes. To highlight the filtered meat made to the grill and Rabo de Toro specialises since 1992.
The Meson 4.3 Home and family bar with good snacks. The snails boiled with pea are in season.
The Chain 4.4 Restaurant bar, with wood oven, menu and any type of roast on request.
The Zaguan 4.1 What was before a haystack has now become a rustic and exquisite restaurant. In a very welcoming atmosphere this small restaurant with a family treatment offers a very select gastronomic offer, based on a kitchen with Catalan roots, made with top quality products. Among other specialities we highlight the butifarra with munchetas, crep of hake and locusts with vermut sauce, the hake filled with txangurro with carabinero sauce, or the exqueisade of cod. The locusts with seafood sauce along with their grilled meats and seasonal fish as well as their home desserts make up a carefully selected card.
Becada 4.4 This restaurant has been selected as the number 1 of Becerril de la Sierra according to the reviews of Tripadvista, a platform on which it has a score of 4.5 out of 5 out of 124 reviews. Among the comments, one of the most repeated opinions is the high quality of rice, which are the specialty and star dish of Becada. In the face of the eruption of the production of fast food dishes in mass, this franchise offers a quality kitchen based on slow food, thus referring to the process of preparation of the dishes.
Malabar Bistro 4.8 Malabar is, in the Sierra de Madrid, "of what there is no." The tandem formed by Yago Márquez and Cecilia Delpech offers an amazing cuisine, with seasonal product and bold combinations. In this serrano bistro the important are flavors, wisely distributed in half rations or full rations integrated in a short card that varies continuously. Located in Becerril de la Sierra, although its predecessor, conceptually almost identical, was located in the neighbouring town of Navacerrada. There he germinated this idea that, after surviving the global pandemic debacle, he moved to his current enclave. And, in honor of the truth, Yago Márquez and Cecilia Delpech, a couple in business and life, have won. While the Malabar de Navacerrada was a small place, that of Becerril de la Sierra occupies a charming house mata, with a large heated courtyard in winter and fresh in summer. Here the recipes are presented in rations and half rations, which makes it possible to try different dishes and, above all, to find a suitable combination for each pocket. With such graphic names as Anchoa / brioche / smoked butter, Judion / smoked eel / pesto or Fin / scabeche / cheese bread, its prices range from 9 to 13 euros the average ration and from 17 to 25 the full ration. The desserts, in charge of Cecilia, are always home and use elements of the salty world to not create a border but a continuity on the menu. And from beginning to end, the winery is up to it. At the front of the liquid section is Jorge, who continuously selects the most varied references, from "punkies" wines to the great classics, always in line with the products that make up the letter at this time and almost all available for drinks thanks to the use of Coravin. For brewers, blondes and artisan toast and, for all, filter water of zero kilometer.
The Tavern of the hills 4.6 The kitchen is characterized by always choosing a good raw material to make traditional cuisine, in addition to the entrances such as spikes with Torreznos de Soria, field cramps with fried shrimp, bravas potatoes with homemade wasabi mahonesa, or our crunchy ear terrina, without forgetting the meat of our Sierra de Guadalrama.