Charols

A popular classic of Escorial created by Manolo Minguez in 1977, it is one of the best tables in the serrano village, with specialties of traditional Spanish cuisine well developed. You always eat well and this is recognized by the usual. A warm restaurant with several rooms and a very nice summer terrace. Large and uncompetitive prices, like the same big rations. A very traditional and expensive winery. Long card with dozens of well-cooked products. Pate of blueberry duck, white and green poches with chipirons or clams, cygalite croquettes, cod-filled little pieces. The hake is "the fish of the house," they stand out: the penalti (trunk to the iron), coaches, cochote and tail to the bilbain. Good calluses, calf carrion to pink pepper, choto tail stew. Variety of beef cuts (charolés, villagoda, solomillo, carpaccio). For dessert fried milk, natillas, it is apple with meringed milk ice cream, the magnificent rice cake and chocolate pump with ice cream.

Phone:+34918905975

Latitude:40.590910·Longitude:-4.148030