An Italian classic reborn after 11 years of silence, an offer from Barcelona In the heart of Madrid’s golden mile, a Japanese restaurant with Caribbean influences to delight the palate, a tavern where stews and meats elevate their dishes, Excellent grill with firewood and vine shoots for fish from the Cantabrian Sea and the renewed commitment of chef José Carlos Fuentes On Hermosilla street that nods to northern cuisine. These are six of the new restaurants in the capital to enjoy gastronomy in December.
1. From the convenience store to the grill on the La Coruña highway
Las Margaritas, a newly opened food house on the edge of the La Coruña highway, prides itself on serving the usual well-cooked cuisine, without gimmicks or decorations. The pantry is full of the best local produce: Vegetables from the city garden of HuertAravaca, Fresh eggs from Finca Cabezamarta, Txogitxu meat and fish of the day From the Cantabrian markets.
The spacious and bright space has been remodeled by architecture studio Atienza Maure Arquitectos, It is surrounded by a variety of outdoor environments with the signature of the prestigious landscape studio. mingobasarrate: a garden patio with an informal terrace at the entrance and a “lounge” area at the rear appetizers and more formal tables under the trees. It also has a porch presided over by a Japanese maple.
On that back terrace, the jewel of Las Margaritas was installed: An excellent grill weighing 600 kg Handcrafted by the blacksmith Juantxo Garmendia and specifically brought from Asteasu (Vitoria). It feeds on firewood and vine shoots that provide woody nuances to every dish, especially fish from the markets, which it roasts in individual portions.
2. Distinguished greetings to Galicia, Asturias, Cantabria and Basque Country
Remedios restaurant managed by the famous chef Jose Carlos Fuentes and Carmine Bavusocalle Hermosilla offers a double gastronomic offering divided into two floors occupied by the restaurant at 7: the ground floor Shovel Stick, with tapas and portions to share. On the first floor, Miss Remediosit turns out to be a place to eat from the table and tablecloth.
However, the two proposals share the same philosophy: a cuisine of the highest quality and a clear reference to the gastronomic tradition of the north From Spain: delicious snacks to Galicia, Asturias, Cantabria and the Basque Country.
Fuentes pioneered the cuisine of the prestigious Club Allard is Michelin-starred. Now it offers a menu featuring tuna salad from the north. with gordal oil and chives green mayonnaise and another mayonnaise with garlic and lemon juice; patatas bravas very bravas; Galician pot croquettes or aged beef steak tartare mounted on croissant bread.
deserves special mention Farmhouse egg tripe stew or squid preparations that they serve both in calamari rings, portions and real Madrid sandwich. The kitchen team performs a special maceration process to ensure all possible flavor. to this great product, a certain pane is added to it which gives it more consistency and that very crisp touch: 60% semolina flour and 40% corn flour.
3. Japanese flavor with Venezuelan touches
Nakama, The fusion nigiri and oyster bar on Calle Sagasta, It surprises with a nod to Caribbean cuisine, but without losing the Japanese spirit of its offerings.
Nigiri are the essence of this letter Among them, two cuts of the best tuna and a double layer stand out: Toro’s juiciness combined with akami, a much leaner part of the fish. The set is crowned with lemon peel and wasabi. It also comes from the sea Seabass nigiri with guacamole and ikura and that of the carabinero served with the head. Meat lovers can opt for wagyu nigiri, served in bells with apple smoke and accompanied by addictive japochurri sauce.
Nakama also shows off her breasts with dishes like scallop usuzukuri with ponzu and passion fruit reduction. kakiage maki (vegetables in tempura) with bull tartare topping or a dense black cod marinated in red miso for 72 hours. Tataki lovers can choose two recipes that preserve the flavor of the raw material: Galician beef with Japanese mustard and smoked salt, or tuna with mirin sake and mustard sauce.
Nakama’s usual menu has dishes that are already a bet for its regulars: Cashos, a special snack from Nakama, The middle of gunkan and nigiri, where rice is topped with salmon and crowned with eel stew with dill mayonnaise.
4. Barcelona’s product in Madrid’s golden mile
Catalan chef’s skill daniel rock well known in the kitchen restaurant Barcelona’s Barra Alta, formula is now moving to Madrid, Calle Lagasca 19 in the heart of the Salamanca district.
A staunch advocate of traditional cuisine, Roca bases his recommendation on: simple details of tapas and portions to share, Made with excellent raw materials thanks to suppliers you know well: Natural smoky smoked salmon from Maresme pine cones, one of Thierry’s oysters from his friend Carlos Piernas (Carpier) or from Huitres Poget in Normandy. He always relies on Joselito for his acorn cuts, and when it comes to eggs, Cowards and Gallinas are animals bred in true freedom. “Working with suppliers like family makes our work in the kitchen easier, and that enables us to make a difference,” says the chief, assuring that he is proud as he considers the pricing policy to be one of the best price/performance ratio offers in the region. “I am very excited about this landing. In Madrid”, Roca celebrates, he believes the capital will become the “gastronomy center” of Europe in three years.
The chef recommends starting with pickles or natural ceviche oysters. Between hot tapas, roast beef croquettes and foié Rougié stand out and as the main course a Thai rooster: a roast with Asian sauces, basil, mint and coconut, served on a crispy back and, of course, eaten.
5. A menu according to the mood of the chef
Sardinian chef with the clearest ideas and much more experience Ignazio Deias reopens eleven years after its closure boccondivino In Cuzco square.
The aim of this second stage of Boccondivino is the same, to justify his country’s superior cuisine through a pan-Italian menu featuring produce and ‘chup-chup’ and some recipes made with lots of patience.
If at the initial stage Boccondivino focused on the Sardinian and Piedmont cookbook, in her renaissance she picked up the dishes. all Italy and its islands, in a very homemade and substantive approach, as he describes it, “slow cooking like at home”, the same as self-prepared. da Giuseppina, Trattoria on Trafalgar Street.
Designing a menu of starters, meat, fish, pasta and desserts, Deias adapts it according to “the season and the mood of the chef”. There is good handmade sausages, Cheeses like Bologna mortadella and 24 months healing Parmesan. Light stew varieties such as the traditional caponata stand out.
between pasta, Lobster and meat linguine triumphed, Deias surrendered to the cattle breed and the calm and serene pot, a faithful reflection of the mother’s kitchen, the casalinghe (housewives) and other keepers of the traditional Italian recipe book.
6. Neither politicians nor bullfighters: bartenders
when are the bartenders Alberto and Francisco Rivera With Candeli they decided to open a new venue on Ponzano, a street where they have been successful since 2015, they were clear that they wanted a more comfortable place but which one were they on? product, taste and season once again became the protagonists of the menu. Alberto and Francisco’s new gastronomy enthusiast Riverita (Ponzano, 31), It is an informal tavern with high tables. but with a pantry marked by the season featured Galician preserves, seafood and fish from the market, meat from reliable suppliers, 100% Iberian acorn fed smoked meats and vegetables and fruits from Aranjuez orchards.
Casseroles and meats are well received all year round at Riverita. The Cordoba-style oxtail is among the most acclaimed. with tripe, txangurro – with American sauce and flambe – and 100% acorn-fed Iberian hunt accompanied by sweet potato cream and shepherd’s crumbs.
The old cow tenderloin is brought from Asturias and the steak tartare is cut with a knife. for Christmas, O’Grove spider crabs are outstanding. You should leave room for homemade desserts.