• The gastronomy: empanadas, dumplings and other crunchy delicacies beyond Móstoles
  • The Gastronomic Exotic Recipes to travel while we are locked up at home

It must be that six weeks of confinement leave one bloated and sleepy with their brains. In short, we see that the Government is already talking about stages of "de-escalation" (often a word foreign to the Spanish language, by the way), and that if we are going to be able to travel within the province (or an area of ​​the province, which here everything changes quickly), and that if the hospitality industry is going to be able to reopen at a certain moment (and that if such percentage of the capacity, and that if only the terraces ...). Whoa! It is not that we find out too well about those confused little messages sent to us by a Government that we suspect as giddy as ourselves, but we conclude that the day is coming when we can go out , and not just to walk the children or stretch the legs...

So when we can walk around here, through the province ... where to go? Well, if the food houses can really reopen, this gastronomic thinker thinks that to eat a bite in a not very luxurious place, a beloved bar of a lifetime. And to you? If they match, here are some ideas skipped across the length and breadth of Spain.

If we were in Barcelona, ​​the first idea would be: Let's go to Maitea! This Basque tavern (Casanova, 155, tel. 934 39 51 07) with a magnificent winery is the pinnacle of a different fusion: imagine the artichoke omelette with butifarra from the Cal Rovira basin. And the pochas, and the ajoarriero cod ... Splendid everything.

The freed people from Madrid - even if only a little bit - will undoubtedly want to go to Asturianos (Vallehermoso, 94, tel. 915 33 59 47), the tavern, in their sixties, in which she has not left a single day of cooking admirably, Mrs. Julia (that stew, those vegetables with seafood, those black pudding stews, that cheese flan!). And their children provide great wines, their own (Canopy) and those of Portugal or Jerez.

To the people of Malaga, who have so much to choose from, we would suggest Miguelito el Cariñoso in El Palo (Paseo Marítimo El Pedregal, 77, tel. 952 29 94 43), one of those chiringuitos with espetos that those of the plateau dream of: espetos , of course, and fried pink, and rice ...

For the ancestors thing, one would dare to a couple of Cantabrian recommendations. One, that of the inimitable Cofiño (formerly Bar Cofiño) in Caviedes (tel. 942 70 80 46), a village easily accessible from the A-8 between Cabezón de la Sal and San Vicente de la Barquera, with the best mountain stew of the world and an unimaginable wine list in such a place. The other, already in San Vicente, is Las Redes (Soportales, 24, tel. 942 71 25 42), with a modest appearance but with some rabas, cockles, a lobster or an impressive AL HORNO machote.

Discover La Manchuela

In Iniesta, which is in Cuenca but which is particularly accessible from Albacete, another inn that has removed from its ensign, over the years and with growing culinary fame, the word 'bar' is Esmeralda (Avenida de la Constitución, 39, tel . 967 49 05 88). There, under the television, a life-size Enrique Ponce (they are fans) and two heads of bulls killed by the right-hander, the important thing is the cuisine: young Manchego cheese with tomato marmalade, anchovies, great red meat ... A reminder that in La Mancha and La Manchuela you eat much better than many suppose.

In Bilbao, and since the end of the 19th century, a modest food house, very well updated, in the old part, is still Los Fueros (Los Fueros, 6, tel. 944 15 30 47), where from the cod fritters Even calluses and vizcaine chorizo ​​are always irreproachable.

In Guipúzcoa, where there are so many great tables, one would jump to Goi Herri , to the modest Landa food house, in Mendaro (Garagartza Kalea, 32, tel. 943 75 60 28), where we have eaten the largest and freshest sole. of the universe, and mushrooms with foie gras and poached egg or stewed pigeon reach unexpected heights in such a modest environment.

To meet the country's great cities, in Valencia the desire for good rice will undoubtedly be remarkable, and a very good address for more than 30 years, without having to go to the famous houses of La Malvarrosa and other beach areas, it is always Casa Roberto (Mestre Gozalbo, 19, tel. 963 95 13 61). You already know: Valencian paella with chicken, rabbit, vegetables and snails, and if not a banda rice with monkfish and prawns, a seafood rice, a luxurious lobster or lobster rice, or the sweet red crab ... One tears up!

Somewhat further south, in Alicante lands, and without as much name as Quique Dacosta and others, an interesting novelty in Denia is El Quinto Pino (Carretera del Barranc del Monyo, 92, tel. 966 43 14 63), between the classic and the novelty: from squid croquettes in their ink to grilled marrow with sea bass tartare .

Beyond great cheese

A historical tavern, today in the shadow of the award-winning Atrium, is El Figón de Eustaquio de Cáceres (Plaza de San Juan, 11, tel. 927 24 43 62), where some of us discovered four decades ago the then unknown cake of Casar, but which It offers a lot more delicious things, in particular hunting, of which even at this time - that's what freezers are for - there will be good samples: partridge, rabbit, wild boar, hare, or the excellent deer with mushrooms. And a good opportunity to discover that in Extrema-dura there are good wines.

According to the criteria of The Trust Project

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