With unexpected side dishes or in different recipes ... the cordoniz can be appreciated in many ways in these nine Madrid restaurants
The opening of the hunting half of the season has just ended, making it the perfect time to enjoy the quail (a small and chubby migratory bird). Its meat, tender and delicate, is much appreciated, admits various elaborations.
Lakasa by César Martín (Discoverer Square Diego de Ordás, 1) . César Martín prepares a stew of pochas with quail greased in the ortholans style (18.50 euros, the ration; 10 euros the average).
Treze (General Pardiñas, 34). It offers pickled Las Landas quail (20 euros the ration; 11 euros the average).
Santerra (General Pardiñas, 56). Chef Miguel Carretero serves two dishes: Las Landas quail rice with mini toasted carrots (20 euros) and pickled quail salad with a light emulsion of oysters and spinach (22 euros).
Hydrangea (Marquis del Riscal, 5). Colombian chef Mario Valles bets on pickled quail with vegetables (also pickled) accompanied by tupinambo puree (28 euros).
Dantxari (Ventura Rodríguez, 8). His pickled quail salad has leek, pepper, onion and a vinaigrette (15.75 euros per serving; 9.45 euros on average).
Sandó (Isabel la Católica, 2-4). Pickled quail salad with tender sprouts and caramelized red wine peaches (18 euros).
La Malaje (Rapporteurs, 20). Orthoped quail stuffed with dates (17 euros).
Disengage (Paseo de la Habana, 84). Stewed quail in chamomile sauce and mashed potatoes (16 euros).
Matritum (Cava Alta, 17). Pickled quail and oysters with chamomile and sherry vinegar (13.95 euros).
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