PerretxiCo

13

• Kitchen

  Remarkable

• Service

  Remarkable

• Cellar

  Approved

• Decoration / atmosphere

  Remarkable

• Madrid
• Average price: From 30 to 40 euros
• Mushrooms

When the Donostiarra Josean Merino settled in Chamberí, we can say that the neighborhood where the gastrobars began to proliferate a few years ago had arrived ... the Basque Gastronomy ? You know: the modernized tasca that attracts a younger clientele , which seems very good to us (although we prefer when the word gastrobar is not used, frankly). The fact is that perretxiCo has arrived a few months ago but it did not open from anonymity, but from a good reputation earned in the restaurant of Vitoria with the same name, of which it is a branch.

Merino, who had studied hospitality management but was propelled to the stove when his cook left him and had to launch himself as a self-taught and recipe reader, has perfected a formula based on the search for originality and creation from good raw materials , fundamentally Basque, and generally in the form of skewers (or pintxos, if you prefer that mixed spelling Castilian-Basque). He has won a few awards in that busy category , and this branch certainly brings a welcome personal touch in a neighborhood full of good tables, but in other styles.

Colorful, simple and bright, with fairly moderate prices, the perretxiCo dining room includes three menus: a menu-menu in which entree, second and dessert are chosen; a skewer tasting menu, which is five plus a dessert, and a small snack menu . The first two have included a red wine from Rioja or Ribera to choose - modest but correct - and their total cost of just over 30 euros is frankly moderate.

The other day we tried that menu of skewers , especially because it included the most named dish of the house: the Basque stew donut . Do not tell us that the idea is not original: the appearance is totally that of a donut, but it is a fried and crispy dough that contains the whole companion of a good Basque stew. Very funny , and it would be perfect if the outside had dried more thoroughly with paper towels, because it is a bit greasy from the frying.

We had started with a turkey duck foie with strained yogurt, tan croutons and mint: it sounds original, it tastes better. Then, a carpaccio of Basque cutlet meat with Parmesan , toasted seeds and truffle and soy vinaigrette, followed by the famous donut. A Basque-Galician dish later: roasted octopus with cream of Alava potato to the Espelette paprika, that Basque-French town that dries its red hot peppers with care. Last hot dish, a roast lamb of the young man (that is, carefully boned) with mashed potato truffle - yes, too much truffle, or truffle, perhaps, is what we see - and announced watercress salad , but that ended up being canons.

The sweet dish, a chocolate cake (of course) soaked in fresh cream with golden soup . We had gold left over, but it looks pretty.

Well as a whole, without betraying the style it announces. We would ask you to calculate better what they charge to those who give up the wine included and ask for a slightly more expensive one ...

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