With the ban closed, many restaurants prepare dishes with red partridge, typical of the Iberian Peninsula and with a presence in regions of France and Italy. Its meat is smooth and its flavor, strong and very aromatic.
Alma of Spain. José Abascal, 8. In cannelloni stuffed with stewed partridge and mushrooms (16 euros).
Alabaster Montalban, 9. Stew with caramelized salsify (27 euros).
Maple. Augusto Figueroa, 32. Cooked with honey or Armagnac sauce (32.50 euros; half ration 22.60 euros).
Alberto House. Huertas, 18. Pickled partridge salad (12.50 euros)
Ciriaco House. Mayor, 84. Several options, among which the pocha with partridge (15 euros) and rice with vegetables and stewed partridge (for two people minimum, 16 euros)
Lucio House. Cava Baja, 35. The stew is served (22 euros).
Pedro House. Our Lady of Valverde, 119. In two ways, stewed or pickled (19.80 euros).
Dantxari Ventura Rodríguez, 8. Stewed with vegetables and with its own juice sauce (19.60 euros).
Hevia Serrano, 118. Cooked with chocolate (19 euros).
Horcher Alfonso XII, 6. A house classic. Prepared to the press in view of the client, roasted and boneless, with meat juice and red wine, mashed potatoes and apples (46 euros).
Lhardy Carrera de San Jerónimo, 8. Pickled (31.50 euros).
The Monteria. Lope de Rueda, 35. It is served in three different elaborations, in salad with sprouts (12 euros), in puff pastry (15 euros) and curry (14 euros).
Cibeles Palace. Plaza de Cibeles, 1 (Palacio de Cibeles, 6th floor). Partridge of Toledo with fabada cream and pickled vegetables (27.50 euros).
Dove. Jorge Juan, 39. He proposes several options, such as roast, boneless and flambéed with Armagnac (27) or stew with onions and white wine (26 euros).
The fifth wine. Hernani, 48. Red partridge prepared in his marinade (20 euros).
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