Perretxico Chueca

PerretxCo is a place to consider to enjoy at any time of the day. From breakfast time to dinner in PerretxCo you will find that perfect bite to take to your mouth. Perretxico is a project that is born to value the Basque roots and to enjoy the diners with dishes to share. His philosophy is based on bringing the countryside closer to the city. In Perretxico they highlight the products of the Basque Country, but with the aim of empowering the farmers of the different areas where their premises are located, they also work with farmers close to the cities where they open their premises to enhance the products of Km0. Although there are 8 premises in PerretxCo (1 in Vitoria, 5 in Madrid, 1 in Boadilla del Monte and 1 in Logroño) and all have in common their gastronomic offer, each tavern has a different personality that is adapted to the neighborhood in which it is located with winks in its decoration to that tradition they want to honor. For example, the local of Augusto Figueroa in Madrid pays tribute to the carnivals of Zanpanzar for what you will find in the walls and a mural with information about these parties. Behind PerretxCo is Josean Merino, the chef responsible for the gastronomic proposal and with more than 20 years of experience between the stoves. In its premises it wants to enhance the cuisine of pintxo and pay tribute to the land and to the importance of knowing the origin of the raw materials and the history of the producers. The gastronomic offer of PerretxCo is made up of a series of paintings and rations made with the traditional Basque recipe and accompanied by a careful wine offer. As a good pintxos tavern in PerretxCo you will find croquettes, tortilla or a ham sandwich but also creative pintxos such as foie turron, cow buñuelo vaccine or Txerri Perrens bake. One of its star dishes is the famous tampantojo of its two-round cooking donut. This amazing donut has a base of a traditional chickpea-cooked mashed with all the Basque sacraments (Beasain's morcilla, morcillo meat, demenuted chicken and txistorra). After bathing it in mass and frying it in hot oil, it is glazed with smoked bacon, imitating the glas sugar of a normal donut. This painting comes to the table accompanied by a cup of cooked broth made for more than 8 hours on slow heat that perfectly accompanies the donut. Without a doubt, PerretxCo is a place to enjoy the bar, the painters and the creativity that Josean and his entire team waste through their creations. .

Phone:+34 919 89 07 16

Latitude:40.421929·Longitude:-3.696582