In addition to glorious taverns, the Chamberí district has always distinguished itself as one of the most attractive in terms of gastronomy.
The openings do not stop and the new restaurants coexist with and complement the more veteran ones.
The offer is wide and varied.
This brief selection serves as an example.
Fokacha
César Martín and Marina Launay, owners of the Lakasa restaurant, inaugurated this culinary project eight months ago right next to the mother house.
In this new direction, the couple reinterprets the popular Italian cookbook with carefully selected ingredients from Spanish and transalpine suppliers.
To eat, caponata with Xaia de Hondarribia anchovies, assorted pizzas (Arce, with Iberian pork tenderloin smoked with vine shoots; Abella, amb tomàquet and guanciale), pasta (penne rigate with suckling lamb bolognese), lampredotto of pig trotters with sauce green ... Special mention for the selection of Italian cheeses refined by Luigi Guffanti.
Address:
Diego de Ordás, 3. Telephone: 91 174 95 33. Average price: 50 euros.
Rice in paella, in Fallow.
Fallow
The new culinary bet of chef Rodrigo de la Calle. The project started after the summer of 2020, as a production kitchen for its home delivery service. But it soon became a small and cute little tavern, with a bar and tables, to enjoy the cook's more informal dishes. At lunch time, it is possible to enjoy the daily menu: homemade spinach and free-range chicken croquettes, patatas bravas, tomato salad on traditional salmorejo, green curry of Asian vegetables with quinoa or, above all, rice in paella ( black with octopus and squid, sweet with lobster, Valencian style with duck and snails). At night, the most recommended is the tasting menu that includes appetizers, starter, fish, meat and dessert (48 euros, served to a full table). It can also be ordered to go.
Address:
Alenza, 12. Telephone: 91 598 63 52. Average price: 40 euros.
Crunchy black pudding from León, at Le Qualité Tasca.
Le Qualité Tasca
Since its inception (seven years ago), the owners of this address strive to offer their guests the highest quality products from small suppliers (hence the name of the place).
For this, they travel Spain from north to south and from east to west, testing and selecting the raw materials that will later be part of their offer.
Your weakness?
León and El Bierzo: cecina from Astorga, beef and cow from the Fornela Valley, local wines, black pudding from León, peppers ... The menu varies three or four times a year, depending on the season, but some dishes they remain unchanged, such as the crunchy black pudding from León with apple compote and mango coulis or the artisan foie mi-cuit with frixuelos and caramelised Canarian banana.
Address:
Ponzano, 48. Telephone: 683 51 05 38. Average price: 35 euros.
Santerra Neotaberna.
Santerra Neotaberna
The young chef Miguel Carretero offers in this neotavern some of the informal dishes that can also be tasted in his main dining room, Santerra, on General Pardiñas Street.
For example, the ham croquettes, chosen as the best in Spain in 2018, at the Madrid Fusión gastronomic congress.
In addition, you should not miss the calamari sandwich (fried squid in brioche bread with chipotle mayonnaise) or the torrezno al corte with green tomatillo sauce.
Address:
Ponzano, 62. Telephone: 91 907 04 15. Average price: 35 euros.
Fismuler.
Fismuler
Very close to Alonso Martínez, in a Nordic-style dining room with an infinity of industrial details, chef Nino Redruello and his partner, Patxi Zumárraga, offer the most groundbreaking culinary proposal of the La Ancha group.
A kitchen with a simple appearance, well anchored in tradition, with plenty of daring twists.
As a sample, the anchovies tortilla with garlic, the grilled sea bass with cabbage and homemade kimchi, the clam and artichoke rice or the mythical San Román schnitzel with egg and truffle.
Address:
Sagasta, 29. Telephone: 91 827 75 81. Average price: 45 euros.
Basque grill and Asian techniques, at Asiako.
Asiako
At the beginning of last March, the hotel group Mr. Ito (increasingly thriving in Madrid) inaugurated Asiako, a restaurant that is committed to the fusion between the Basque grill (built ad hoc) and Asian cuisine.
In the hands of the young chefs Sergio Monterde and Raúl Romero, most of the products they work first go through the coals and then are seasoned with culinary techniques and sauces, mostly Japanese.
Some of the dishes they have started with are the bud leaf with Norway lobster harumaki and trotter stew, the corn stem with ear stew and grilled Norway lobster or the betizu oxtail dim sum with cured quail yolk. .
Address:
Marqués de Riscal, 5. Telephone: 91 421 30 77. Average price: 45 euros.
Fish cuts, in Kappo.
Kappo
The charismatic chef Mario Payán, tanned in the Kabuki restaurant, has managed to consolidate Kappo, his first project as chef-owner opened in 2016. With a splendid marble bar (from which you can see the host working his snacks) and Several tables, currently the restaurant has 16 seats (getting one is not an easy task, but the wait is worth it).
Here there is no closed menu, it is an omakase proposal in which Payán decides what he serves to each diner.
Their nigiris are quite a spectacle: scallop and belly, lemon fish and enoki, bluefin tuna and caviar, momiji oroshi mullet ...
Address:
Bretón de los Herreros, 54. Telephone: 91 042 00 66. Average price: 55 euros.
Tonkatsu, in Don Panko.
Don panko
The first katsu house opened in Madrid.
In other words, a Japanese-inspired tavern with an industrial and street air specializing in the most famous breaded (pork) fillet in Japan: tonkatsu.
You can choose between tenderloin, deluxe tenderloin, sirloin and tenderloin with cheese.
It is coated in panko (Japanese breadcrumbs), fried and served on a wire rack (so that it sweats up to the last drop of oil and is very crisp).
Another option is to opt for a donburi, a kind of combo dish that includes rice, tonkatsu, pickled ginger, hard boiled egg, mustard greens, cherry tomatoes and the addictive secret.
To drink, homemade craft beer: Mori 1984.
Address:
María de Guzmán, 45. Telephone: 91 598 54 21. Average price: 25 euros.
Classic hummus, in Fayer.
Fayer
Israel and Argentina come together in this contemporary gastronomic concept that opened its headquarters in Madrid (it already had one in Buenos Aires) during the summer of 2020. Its name means fire, the central element of this unique kitchen, where the perfect balance has been achieved between Israeli recipes and Argentinean cuts of meat made on the grill. The essential classic hummus, the falafel with tahina or the khachapuri (a Georgian dish widely consumed in Israel that consists of a crunchy dough with goat cheese and egg) does not fail. From the grill, the steak eye with Levantine chimichurri, the smoked gizzard with ras al hanout or the pastrami with bone (rib of beef cured for 10 days, cold smoked for eight hours and cooked at low temperature for one day). The elegant and sophisticated decoration does the rest.
Address:
Orfila, 7. Telephone: 91 005 32 90. Average price: 45 euros.
Chifa dining room.
Chifa
After the closure of Sudestada, his second dining room (Chifa, located in the original premises) did not lower the blind ... A discreet but safe path followed at the hands of Luis Miguel Gil (trained in the kitchen of Sudestada) and his brother, Julián . Together they propose a fusion of the cuisines of Latin America and Southeast Asia. For this reason, acids (tiger's milk), spicy (curries) or aromatic (fresh herbs) coexist in their dishes. On its menu, there are 14 dishes, many of them inherited from the original house, which are well worth a visit: steamed black bread sandwiches with soft shell crab, Iberian pork nems with seafood and mushrooms, Thai red curry with cow cheeks , arroz chaufa with free-range chicken, Peking chicken empanadas or udón noodles sautéed with pak choi and prawns.
Address:
Modesto Lafuente, 64. Telephone: 91 534 75 66. Average price: 45 euros.
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