A top tapas menu to face the crisis with a good taste in your mouth

Gastronomy

Omelette.

The Madrid restaurant Lacabía brings together in a closed proposal the five most popular dishes of Spanish bars at an affordable price

If there is a kitchen that knows how to adapt to crisis situations, that is, without a doubt, the Spanish one.

And with this philosophy, the Madrid restaurant Lacabía Chamberí celebrates its first year of existence with a special and inexpensive proposal, featuring the

pinchos

: the

, which will be available until October 23.

Helena Centeno

, its young and experienced chef, who was in charge of the Goizeko Group kitchens and who is committed to updating traditional techniques and recipes, has gathered

at the bar of his restaurant and, possibly, in most of national bars and dining rooms.

Russian salad with mussel and its foam.

In this tribute to tapas, one of our most affordable and delicious gastronomic customs,

.

In the place, located in the quiet corner that forms the confluence of Alonso Cano and Maudes streets, it is prepared

and with the "right point - they explain from the restaurant - of onion".

Better not to open the debate with the ultra-purists of the recipe who reject its presence, because it is already known, to taste the colors.

The

is followed by the

, either in its most classic or versioned recipe.

In Lacabía they choose to update it and add

.

The third on the podium, although for some it should be at the top of the ranking, are the

, which are prepared here, depending on the day, with ham, stew and

, and are served in pairs.

Spicy potatoes.

The traditional touch of the menu comes with the last two skewers:

, those delicious potatoes, and

, with its sauces made slowly and with care.

And, although

, Helena does not care if it is an open secret: "it has a base of stew broth. You can copy it for me if you want," the cook says amused.

Lacabía Chamberí.

Alonso Cano, 4. Telf .: 91 598 51 60. The

is served evenings from Monday to Thursday and is

(includes a glass of wine, beer or soft drink and bread).

Helena Centeno, chef at Lacabía restaurant.

According to the criteria of

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