HE Salamanca neighborhood It is one of the liveliest and most distinguished. MadridIn addition to shopping, you can enjoy a rich gastronomy on the charming terraces occupying the sidewalks. This nineteenth-century style neighborhood has a special and orderly distribution, with vertical streets where the beauty of the façades and the beauty of the exterior converge. architectural quality Here are some buildings that house some of the best restaurants in the city, from Peruvian to Asian, Italian and different cuisines. Features of Spanish regions.
We recommend seven restaurants this symbolic neighborhood To celebrate the coming of June.
Casa Vito: an informal and fun Italian at Juan Bravo
Vito is a unique character, a Neapolitan from the book, one of the golden cords, tomato-stained white shirt and apron, The 43-year-old Juan, who opened the doors of his house in Bravo and invited us to sit at the table.
La mamma cooks of course; On Sundays, nonna does, as in any self-respecting Italian family.
Simple home cooking on white and red checkered tablecloths: classic pasta: queens are spaghetti with meatballs and tomatoes, and blacks with cuttlefish, monkfish, squid and king prawns.Served on typical white and blue enameled steel plates and thin crust pizzas: margarita, four cheeses, mortadella or diabola, with bolognese and fresh basil. Also Caesar salad, vitello tonnato, assortment of vegetables.
All too much to share. To finish, tiramisu or cheesecake with a smoky twist.
Gunpowder: Mediterranean, Latin and Asian fusion
Gunpowder, 23-year-old Juan Bravo offers a creative cuisine that blends different cultures. The best national raw materials are mixed with techniques and ingredients from all over the world, predominantly Latin American, with a nod to Creole cuisine and Asia.
The fusion of Hispanic, Latino, and Eastern palates is embodied in dishes like appetizers. Cuban Sandwich –With secreto minced pork stew in a pan marked on the grill and coated with a special house wing sauce–, Lima cause is pork croquette stew and roasted Norwegian lobster or Russian salad with crispy crystal shrimp.
Charcoal and charcoal add a special touch to many dishes, including Iberian plums. Coquelet taco or beef rib taco with Sinaloa sauce, cooked at low heat in the Josper oven, with a lacquer from its own barbecued juice. As a side dish, you can choose from Canarian potatoes with foie gras and yellow peppers, fried broccoli marinated in kimchi sauce, grilled avocado or aligot (mashed potatoes with truffles).
Emblematic Bar H: a tribute to a lifetime of good bars
on Castello street, 83, Rod H Symbolic is the new gastronomic bet for fine dining lovers and was born with the idea to pay homage to “good bars for a lifetime”.
open from 8am Churros and porras based breakfasts, ‘croissants’, Tomato and butter bread, fresh fruit, mixed sandwich, avocado toast or potato omelet.
Noon takes over with a snack skewers and portions like tiger; torreznos; gildas; Shrimp Scampi; anchovies in vinegar, Russian salad or laminated bravas.
Among the most satisfying meals the gentleman’s white shrimp rice from Huelva, Veal meatballs with thin socarrat and alioli dots or concasé fries. In addition, it is prepared Bilbao style on baked potatoes, which is a noble fish according to the market. The offer is completed Monday through Thursday. home meal of the day.
Desserts include biscuit-based cream cheesecake.
Salitre: a tavern to share
Found in Juan Bravo, 25, Salitre, the style of the usual breweries, an informal meeting point where you will always find a good product and a good atmosphere accompany the tour between friends.
It opens from 16:30, Monday to Friday, so it is the meeting place for the afternoon. on Saturday and Sunday, it also welcomes vermouth and aperitif.
The afternoon special offers toasts: red tuna tartare, ‘steak tartare’, red shrimp and anchovies from Santoña, tasting of Galician empanadas, Iberian ham and roasted peppers, cheese boards, Iberian ham DO Dehesa de Extremadura. And part of the sea oysters, scallops, shrimp from Huelva, seafood salpicon, homemade mussels and anchovies.
Starting from 20:00 in the evening, the menu is enriched with a variety of dishes. Roasted artichokes with garlic chips and ham salt, lBetanzos style potato omelet – with free range eggs –, ‘crab roll’, beef ribs, ‘rib-eye’ carving, duck cannelloni or Iberian pork cheeks.
Hevia: traditional details with nourishing corujas
Hevia restaurant, In Salamanca neighborhood, Serrano, 118, Dedication to traditional cuisine in a classic setting to present its refinements on these hot days with special corujas, a seasonal wild condiment, with the appearance of germinated shoots. They are a fresh, nutritious and delicious treat. that enhances both humble and gourmet cuisine dishes and enhances salads.
Hevia is also very popular with its bar, which has been operating for over 80 years and surprises with its ‘gourmet’ skewers. The restaurant offers “what really makes us different”: Russian salad with ventresca, tomato salad, salmorejo, white and red shrimp, eel, smoked salmon and cod, marinated bonito, goose micuit and pan-fresh, Galician squid in tempura, tigers, Serafín, Zepelín and Flamenquín, tripe, one of Madrid’s best potato omelets (in the classic version or with tripe) and bone marrow.
Cilindro: The power and variety of Peruvian cuisine in exquisite portions
The power of Peruvian gastronomy triumphs at Calle de Don Ramón de la Cruz, 83, in Madrid’s Barrio de Salamanca, where the chef is located. Mario Cespedesresponsible cylinderoffers slow casseroles and complex dips.
In the letter, Very focused on sharing and tasting with the possibility to order a full or half portion, Appetizers such as the Asturian corn bao (here more refined and eaten in one bite) stuffed with oxtail, criolla sauce and rocoto, and the Asturias roll with chifa sauce stuffed with beef stew (the Creole version of our tapa) stand out. Boiled old cow with chorizo and oriental spices.
Couldn’t miss the ceviche and offal that have their roots in Peru. anticucho and mechanic gyozas. New additions to the menu include beef ribs with truffles and paprika, and cylinder rachi tripe with Asturias blood sausage.
La Flaca: the classics never die
Bar Carallo develops and skinny girlThe icon of Madrid nightlife. La Flaca becomes Calle Serrano, 43, and converges at the same venue tavern and cocktail bar concept: The traditional Spanish cuisine inherited from Bar Carallo retains the tasca spirit and live music is added as the finishing touch.
A place where you can eat well and have a better time.Grilled Galician blond ribeye and potatoes stand out; grilled octopus with scrambled potatoes; Canary and Kalamata mojo; squid bun, lemon zest and paprika-mayo sauce; Chorizo al inferno, tiger mussel croquettes or baby squid at La Flaca.