Restaurants

Teitu

13

• Kitchen

  Remarkable

• Service

  Remarkable

• Cellar

  Approved

• Decoration / atmosphere

  Approved

• Madrid

• Average Price: From 55 to 65 euros

• Spanish Cuisine

Located in the Chamartín district, this classic establishment of the Oter Group bets on good raw materials and uncomplicated cuisine

More than four decades ago, when a new critic saw the Oter brand for the first time in a restaurant in the Salamanca district, he heard that they gave cuisine "from the North."

But when Gerardo opened in Chamartín, he was serving rice.

And we found out that they belonged to the same owner, Gerardo Oter, whose emporium did nothing but grow and grow,

, until today adding 25 establishments in Madrid.

With all kinds of kitchens,

, and company favorites for their meals ... when there were still company meals.

It took us a while to find out who this multifaceted businessman was, and no, neither from the North nor from Levante:

, today in his seventies, who arrived in Madrid as a teenager and

.

Within this group, perhaps today

, there are two Asturian restaurants.

We talked about La Leñera here a whopping 16 years ago, but we lacked this

, in the heart of the Capitán Haya business area (now it is called Poeta Joan Maragall, but it gives us the impression that the neighborhood is they get used to the new name little).

And in the middle of the pandemic, a very good influx of diners.

More than Asturian, Teitu is a

restaurant

, with its

cold meats

, fried foods, octopuses, and pickles, to which some Asturian notes are added, including ciders, and the emphasis is on grilled meats.

In fact, its current menu is practically identical to La Leñera's.

In this contact we have ratified previous impressions of the group: good raw materials, uncomplicated cuisine and a little industrial,

and a few minor oversights but that do not go unnoticed: thus, to the correct fabes of the classic fabada (with good compango) lack salt, and also the fried pixin (monkfish), which with a more precise seasoning would be perfect.

The most convincing thing: that

of red meat -probably Central European- for two, tender but

(and well seasoned!) That will convince the most demanding carnivores.

We had started with the delicious welcome choricitos, some tender grilled squid and a seasonal dish off the menu -

-

.

The somewhat superficial Asturianism of the house can be seen in some detail that the client of the Principality will not miss, such as calling what are frisuelos there "pancakes".

Correct, yes, of pastry cream, among a few

as duly seared rice pudding.

We also noticed a

, very typically Madrid with its avalanche of riversides and red Riojas from good well-known brands: there is not a single

, from the reborn Cangas del Narcea vineyard.

It is clear that they are little known, and it would take a sommelier capable of introducing them to Madrid clients and convincing them to try them.

However - and

- we did not see anyone perform that function.

Another little detail that would be appreciated.

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