• The chef Miguel Carretero moves away from the proposal of the mother house to give a fun and modern fusion spin to the offer of his second place

When

Miguel Carretero

opened his

Santerra

in Madrid, he gained instant fame with his victory in the

famous

Madrid Fusión ham

croquettes championship

, and there we all went to discover them ... and to discover above all that

scrub cuisine

that puts up to date the traditions of his native Mancha.

And there it continues, with great and deserved success.

A short time ago he started his second place, the well-named

Neotaberna Santerra

, in the middle of the

ponzaning

chatting

area

, and he has succeeded, in our opinion, not repeating the same formula in simpler terms, but giving it a fun and clearly modern fusion twist. .

The most important thing: from the ingredients to the preparation, through the conception of each dish, we have again

the quality and finesse of the mother house

.

A culinary important addition to a famous area of ​​Madrid, but where people tend to go more to drink than eat.

With the Neotavern

the kitchen is insured

.

Safety begins with one of its few points in common with the other house: those crunchy croquettes on the outside, liquid on the inside and with the excellent Iberian ham in the foreground are still championship.

In contrast to its power, a

very fine derivation

of the

burrata-

based caprese salad,

lamb's

lettuce, truffled mortadella and hazelnut vinaigrette - great idea, the latter.

Another starter, even more original: a volandeira -that poor relative, but tasty and well marine, of the scallop and zamburiña- enkevichada, with a very Lima tiger milk.

Scalloped scallops.

The menu does not distinguish between tapas, starters and main, so each diner

is organized to their liking

.

Among those that can be served before or after is that

sui generis

veal

nugget

, with meat flakes, roasted pepper emulsion, smoked idiazábal cheese and pickled piparras.

A very sweet veal gizzard with chimichurri, sautéed snow peas and sweet potato also falls into this category: the

snapping snow peas

provides just the right crunchy note to complete it.

A dish of undoubted resistance is the whole sea bass (do not be scared: it is made of estuarine and of medium size), fried and with a few pearls of Canarian cilantro mojo to soften it.

One of the most original in fish

.

The

Saxon

carrot cake

is a truly unusual delicacy here, and the buttered almond puff pastry is

sinful

.

As you will see, we are far from the usual neighborhood tavern, and with prices not much higher.

The

wine list

, although brief and varied,

has convinced us a little less

: it plays more to originality and novelty than to pure pleasure in drinking.

Of course, some things much more convincing than others it does offer: a chacolí from Álava, the Astobiza -very natural, very lively and capable of even facing white meat-, and among the reds an irreproachable mencía of the Ribeira Sacra, the Lalama of Dominio do Bibei.

The sober decor has changed little since the days when this place was a café-bakery, but it is

bright and pleasant

enough

.

In addition, there is the now ubiquitous sidewalk terrace.

More information about Neotaberna Santerra

  • Ponzano, 62

    • 91 907 04 15

  • Opening hours: Closed Monday

    • Official Website: https://santerra.es/neo-taberna/

According to the criteria of The Trust Project

Know more

  • Madrid

See links of interest

  • Check Lottery

  • Arsenal - Chelsea