WHAT IS IMPORTANT IS ON THE PLATE .. Half a dozen places where you eat so well that they don't need the most visual social network.
Now that
instagrammable
restaurants have become fashionable
, that even boast about it and that have made this social network their main promotional element, a handful of locals in the capital are capable of living outside of it and, in fact, do not have it doesn't even count.
Their arguments are very simple and irrefutable: they are
going to eat and not to take pictures
.
Here we present half a dozen that, nets or without nets, are well worth a visit.
For example,
Barrera
(Alonso Cano, 25), where Ana Barrera has taken over from her mother, the longed-for Doña Patro, to continue raising unwavering loyalty with dishes (sung, because there is no menu) such as tripe, kid, hake, some Champions League pickles and
some torreznos that compete for primacy in the city
.
The winery (also sung) is surprising and comes out of the jack, horse and king of a food house.
It is true that the place is not the most beautiful in the world, but what difference does it make if the product is first class and is excellently treated?
Beans with clams from 'La Copita Asturiana'.
Without making much noise but being an open secret among fans of the Principality's cuisine,
La Copita Asturiana
(Tabernillas, 13) has been a great embassy of its land in Latina for more than 60 years.
Without decorative fuss or great comforts, here you come to Eat, with a capital letter, because
despite the diminutive of the name, the portions are gargantuan
.
The beans with clams, an endless bean stew, pot, grilled tuna, the illustrious cachopo, roast kid ... all as
light
as it is satisfactory and at more than reasonable prices.
The oval potato omelette from 'Támara-Casa Lorenzo'
Lorenzo García from Palencia is the alma mater of
Támara-Casa Lorenzo
(Máiquez, 48), who, after many years in the Torres Blancas on Avenida de América, moved to the Retiro area a couple of years ago.
There, today as yesterday, he continues to perfectly recreate the traditional cuisine of his land that his mother, Josefina, transmitted to him.
The feast can start with a
memorable oval potato omelette
(be careful
, you have to order it in advance), continue with some
first-rate homemade pickles
(pay attention to the sea bream) and a great stew and finish with some lamb chops, a lamb lamb or some very spicy tripe with cumin.
To top it off, a pannacotta worthy of the best Italian restaurant ... in Italy.
And to accompany it, a remarkable selection of plateau wines.
The typologies of sherry, in 'Palo Cortado'.
Consecrated to the Andalusian fortified wines, the
Taberna Palo Cortado
(Espronceda, 18) opened its doors behind the Royal Theater to later move to its current location, in Chamberí.
Paqui Espinosa, the owner, offers
an exceptional list of 300 wines to drink
that can be accompanied (or vice versa, since the order of the factors does not alter the product) with a good assortment of cold meats or inspirational dishes, of course, Andalusian as Choco meatballs or oxtail.
'The fifth wine'.
El Quinto Vino
(Hernani, 48) was
25 years old in the despicable 2020
, an Andalusian tavern with heteroclite and unclassifiable decoration, a pioneer at the time in the service of wines by the glass.
With a
practically unbeatable menu of the day
(full cooked on Wednesdays), a la carte you can order the
unique croquettes of Mrs. Esperanza
, an outstanding Russian salad, beef meatballs, scrambled eggs with blood sausage and prawns, Iberian cuts (secret, grilled prey or feather) ... For dessert, it is one of the few places in Madrid where the famous pioneers of Santa Fe can be found. The winery, how could it be otherwise, is an added bonus.
Braised hake head from 'Lao Tou'.
To finish off an exotic touch, the
Lao Tou
(Nicolás Sánchez, 35) from
Madrid's Chinatown
, Usera.
A restaurant where they don't like photos so little that, when the
Metropolis
critic
Fernando Point wrote his review, the magazine's photographer was not allowed inside the premises and an image of the façade had to be published.
The truth is that ugly wins very few places (those tablecloths that stick to the legs during the summer ...), but aesthetics are soon forgotten when the head of braised hake with spicy soup arrives on the table. , which has earned him, deservedly, a legion of fans, both Chinese and Western.
Also, fried tofu or stewed duck tongues.
There are two options to drink: beer ... or try to bring your own wine in exchange for a small corkage fee, as inexpensive as the final bill, which rarely exceeds 20 euros.
According to the criteria of The Trust Project
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