Pilar bridge is just around the corner and streets Madrid These are filled with visitors from other autonomous communities and abroad who want to taste the various gastronomic offerings. These are some of the restaurants in the capital that work hardest to please every taste.
Asiakō: Basque grill surrenders to the charm of Asian technique
Since Asiakō opened its doors in March 2021 He conquered those who wanted to see how the combination of Basque and Asian cuisine gives an amazing result. A place on Marqués de Riscal street.An explosion of Asian flavors and techniques with the iron and fire cuisine of the Basque Country They come together on every plate.
Stands out among the big stars of this gastronomic offer red tuna gilda, smoked eel, piparra and pickled onion or grilled smoked artichokes with smoked eel cream and Iberian neck; Chinese bacon dumpling sandwich, barbecue juice and pickles; ‘hamachi’ talus, pickled peppers, cherries and ‘katsuobushi’ in marmitako –A fun version of talo, a typical dish of Basque gastronomy; ‘Dim sum’ of Betizu cow tail, a species native to northern Spain and the French Basque Country, or ‘nigiris’ of grilled eel with ‘goose’ and juice cooked and flame-fried scallops, XO sauce and soy emulsion.
Pickle, 100% made by hand, They are extraordinary. The dessert emblem of Asiakō: panchineta ‘mochi’, a perfect blend of both cuisines.
MamaQuilla is a journey to the colours, smells and tastes of Latin America
MamaQuilla, the Incas’ moon goddess and protector of women, is the pillar on which the restaurant at 61 José Abascal Street is based. Highlighting traditional cuisine with the help of rich Latin American recipes, It was initially driven by women. In this way, this organization I pay my respects to all these countriesIt has been connected to Spain for centuries.
In the letter designed to be shared, XXL patacón, Joselito ventresca treated like pibil, ‘crème fraîche’ from tree tomatoes, lulo and pickles; whole fried coastal fish with yellow pepper mayonnaise; green snapper ceviche, diced avocado, snow peas and achiote; and the vibrant Lima case with carabinero, botija sauce and violet potato chips.
‘Sommelier’ Luis Díez shaped the winery as follows: Wines from different parts of the world that perfectly accompany what is being done in the kitchen. Approximately 120 international references There are traditional wines, special wines, other more unknown wines, and of course wines from great vintages.
Nodrama, a creative and eclectic cuisine in the Almagro district
Chilean chef Pablo Fernández introduces his restaurant in Madrid nodrama (Zurbano, 67), a new original kitchen concept. Different gastronomic cultures of the world. found in Zurbano street on the banks of Castellana, in the Almagro districtjust a cozy place 10 tables and terrace.
nodrama Lunch and dinner service is offered both à la carte and a la carte. Tasting menu called festival (eight passes, €75 per person, €45 with pairing option).
This season’s menu starts with some ‘snacks’ Tomato and pancake pepper tart with smoked sheep butter, red tuna tartare and white ‘miso’ with Galician sourdough bread, and pickled Galician mussels with yellow pepper. Then dishes like candied cherry tomato salad, 50-year-old balsamic, plum tomato and black truffle sorbet; delicious natural Motril shrimp with its own juice, huacatay oil and ‘kombu’; with egg, red pepper chicken and smoked caviar in ‘kataifi’ paste or spring rolls with squid stew, shiitakes and laksa.
They stand out because they are strong ‘tagliolino’ with hake and northern albacore and ‘suquet’ in merquén pilpil consisting of lobster, oysters, Osetra caviar and ‘crème fraîche’: ‘paglia e fieno’, a type of homemade pasta, green (spinach) and white. As sweet finishing touches, 23-year-old Zacapa rum baba and Madagascar vanilla ice cream.
Ikigai Flor Baja, a Parisian’s Japanese adventure in Madrid
A friendly and close place that takes you into traditional Japanese homes. This is the feeling he conveys Ikigai is a restaurant serving Japanese cuisine blended with traditional Spanish recipes and exquisite French technique It was performed by the chef and owner of the restaurant, Yong Wu Nagahira.
Inside Ikigai Low FlowerLocated in a charming location a few meters from Gran Vía, Yong special ‘omakase’ menu -the restaurant leaves itself in the hands of the chef, who prepares an ‘ad hoc’ menu based on seasonal products-, It can be tasted for €90 per person. -a special pairing can be suggested if desired- and includes ‘snacks’, starters, ‘nigiris’, dessert and ‘small fours’.
‘Nigiris’ are the stars of the Parisian chef’s dual-version offering: classic and fusion. Beyond the traditional tuna, sea bass or seared mackerel, ‘Razor nigiri with acorn jowl and shiitake mushroom cream; Flamed toro curry with chocolate and chives; ‘hamachi’ with acorn-infused sobrasada, balsamic, natural raspberries and egg lace; tuna, royal EVOO, textured ‘nori’, Maldon salt and crystal pepper tartare; or butter fish with sweetly flamed ‘miso’.
most moments sweet starring one typical Japanese recipe: ‘anin-tofu’ consisting of Pedro Ximénez reduced tiger nuts, sherry vinegar and grated chestnuts.
Ozio Gastronomic, amazing bites of Sicilian gastronomy
Gastronomic OzioThe 37-year-old Calle del Aviador Zorita continues on his quest for perfection to position himself as one of Madrid’s top tables. Sicilian tradition, produce and technique epitomize the operation of your kitchen, with an impressive wood-burning oven and excellent room service.
Undisputed innovation In the letter he now presents ‘padellino’, high quality pizza, He already has a circle of followers in Italy and Coming to Spain for the first time. Now you can enjoy this bite in Madrid. dough forms the basis of recipes of high culinary level. Made ‘in situ’ with 20 hours of pre-fermentation and 72 hours of fermentation, it is thick and spongy. Whether it’s the ‘Rianata’ version from Casa Santoña with anchovies, tomatoes, Sicilian cheese mousse, garlic oil, thyme and chopped almonds, or the ‘Il Gambero in Sicily’ version with burrata cream, shrimp tartare and pistachios – .
‘To traditional beginnings like La Luna ‘Rossa’, caponata or picking up fried foods ‘La Norma in Padellino’ -with salted ricotta cream and Sicilian tomato sauce-, ‘Battuta di Carabinero’ -with carabinero carpaccio, lime mayonnaise, crispy pistachios, orange oil and carabinero ‘bisque’- or Sicilian cheeses ‘Il Formaggi di Ozio’ with homemade jams.
In meat and fishTournedo’ Palermitano with a layer of ‘muddica’ – flavored crumbs – or ‘Il Calamaro di Alberto’, crispy calamari or fish of the day with cream and chickpea ‘chips’ and fennel oil. Between Sicilian pizzas‘Sciavata’ with mozzarella, pecorino, anchovies, shallots, Sicilian ‘tuma’, tomato and flavored crumbs; ‘Regina Margherita’ or DOP buffalo mozzarella margarita with tomatoes, DOP buffalo braid, raw prosciutto, basil oil and filled with ricotta on the edges.
Source: Informacion
Barbara Dickson is a seasoned writer for “Social Bites”. She keeps readers informed on the latest news and trends, providing in-depth coverage and analysis on a variety of topics.