Madrid could well be a Galician embassy.
In addition to the
classic
Galician cuisine and product
dining rooms
, there are other spaces that are committed to a cuisine in a modern, creative,
fusion
,
author
, informal key ... Of course, without losing sight of the
Galician roots
, such as the dozen restaurants in this selection that we
present alphabetically
.
Beef rib with Josper,
A'OLLO
We started the route with a whole
novelty
. Located on the
seventh floor
of the Innside by Meliá Madrid Gran Vía hotel, this modern canteen is on its way to becoming a trendy place. There is no shortage of claims: a spectacular space (500 m²), a menu that pays tribute in a contemporary key to the
avoas
(grandmothers)
cuisine
, with Galician products and where
tradition and avant-garde techniques
go hand in hand.
And what can you eat in this modern place?
To share,
mussels from the Lorbé estuary
with spicy citrus pickle or omelette (almost) from Betanzos.
We continue with monkfish a la romana with padrón pepper emulsion;
the
hake 63º with peas and ajada linked
or scallops with trufada potato kikos and balsamic vinegar.
If you are more about meat, the Josper beef rib with potatoes roasted with herbs or the Galician beef steak tartare brioche are good options.
Address:
Mesonero Romanos, 13, 7ª Planta.
Tel .: 91 936 27 70. Average price: 35-40 euros.
Cooked gyoza at Arallo Taberna.
Arallo Tavern
A
mestizo
and
warrior local
that
arrived
, in 2017, from La Coruña with a proposed fusion.
And in it is still this house of
the Coruña group Amicalia
(also owner of Alabaster, in Madrid) that maintains a traveling soul.
Based on the Galician tradition and its
pantry
, it bets on a kitchen that is
reinvented
almost every day, by the hand of Daniel Cardaba, chef who has worked at Alabaster, La Terraza del Casino and El Celler de Can Roca.
Among his latest proposals, the
crayfish sandwich
, crispy glass bread, the crustacean (Galician, of course)
fried in panko
, arugula, tomato and red onion salad and roasted garlic and kimuchi mayonnaise.
More news: sea bass sashimi with its spine consommé;
marinated horse mackerel
with pickled carrots;
Japanese grilled baby squid on broccoli cream;
Mackerel cured in
grapefruit and orange juice
ponzu
and
Galician stew gyozas
that are filled with old clothes and served with the broth made at
La Molinera de Lalín restaurant
.
Address:
Reina, 31. Phone: 690 67 37 96. Average price: 35 euros.
Octopus at Bar Carallo.
Carallo Bar
As a minimum, this place can be described as singular, which opened its doors nine months ago in the middle
of Madrid's golden mile
. It is a
tavern with an avant-garde vocation
, where cuisine and mixology go hand in hand (in fact, the cocktail proposal is included in the gastronomic menu). And it is that here
you eat with glasses
, as well as with wine. The concept seems clear: to show a modern vision of
Galician culture through contemporary cuisine
, somewhat rogue, but respectful of the product, "where there are fusion dishes;
there is art
; they are
burned at night
, with spells included; the wine is drunk in
cuncas
... ", explain the promoters of the project.
In terms of gastronomy, the offer is wide: squid muffin, lemon zest and chilli-mayo sauce;
xoubas empanadas
;
pulpo
- "a feira al style das pulpeiras" by O Carballiño;
grilled with revolconas potatoes, canarian mojo and kalamata or
in tempura and cauliflower
-;
Steamed Noia cockle with Thai sauce;
Betanzos style omelette with ham and nipple cheese ...
Address:
Serrano, 45. Telf .: 609 08 94 94. Average price: 35-40 euros.
Galician hake, at Casa d'A Troya.
House of Troya
This dining room
in the Concepción neighborhood has been
doing
Galician cuisine for
more than 50 years
. An entire institution that began its journey in 1966, with
Valentín Ortega Vila
and his wife, Amparo. In 1981, the reins passed to his
niece Pilar
and her family and, since 2015, it is the next
generation
that is in charge.
The concept of
La Troya
has not changed: traditional cuisine and a
spectacular seasonal product
. "Here, people come to have octopus, salpicón and
hake a la Gallega
", explains
Rafael Nuche
, one of the owners. Three classics of a menu that changes every day depending on what comes from Galician markets. "The vast majority comes from
Santa Uxía de Ribeira
; the rest, from
El Grove
", Nuche points out. In
addition,
pie
Noa style Arzúa croquettes, tuna with tomato,
lamprey season
... and when the cold arrives, pork with turnip tops or
tripe
with chickpeas
Address
: Emiliano Barral, 14. Phone: 91 416 44 55. Average price: 38-40 euros.
Stripe in caldeirada, in Lúa.
Lua
The orensano
Manuel Dominguez
takes more than three decades offering the locals eat in the "moon" (LUA in Galician).
First, he did it in the Salamanca district and, since 2012, in Chamberí.
His house, embassy of
modern Galician cuisine
, with a
Michelin
star
, is synonymous with
traditional
cuisine
of the 21st century
.
With its Celtic roots and
seasonal
and market products, it weaves together a proposal in two formats:
letter and tasting menu
(with nine steps).
Respect for the raw material,
flavor and delicacy
are the essence of their dishes.
Take note: carabinero carpaccio, ginger mayonnaise, passion fruit and celery and apple cream;
Stingray in caldeirada on Iberian soup
;
corvina breaded in romesco bread and tripe sauce ... Don't avoid being tempted and enjoy its octopus
a feira
;
Manuel is from O Carballiño (where, they say, the best octopuses are eaten), he belongs to a
family of pulpeiros
and he himself was.
In the winery,
150 references
, including a own wine (
A Tiro Fijo
).
Direction:
Paseo de Eduardo Dato, 5. Phone: 91 395 28 53. Average price: 40 euros;
Lúa Menu, 78 euros, and Lúa Chea Menu, 108 (each pass is harmonized with a wine).
Cambados curly oyster, ponzu, cucumber and apple gel, in Morgana.
Morgana
In 2017, Augusto Álvarez and Miguel F. Vidal from A Coruña opened a
traveling kitchen
house
with a Galician soul
in Chueca (Augusto Figueroa, 33)
.
Here, the Galician product is accompanied by raw materials from other cuisines (read Peru, Mexico, Colombia, China, Japan).
"These ingredients do not hide it, but rather
enhance and enhance it
," explains Miguel.
In October they moved to
a larger space
, a few meters from the original place where "we opened
Volandeira
, Morgana's tavern. More informal and with an almost identical offer and some more traditional dishes," Augusto adds. "In the new Morgana we have more tools, for example, an
oak charcoal grill
. This allows us to play with certain more classic recipes, such as the Galician blonde ribeye, which we can accompany with pak choi wok with Thai green curry." Alvarez points out.
Although in essence, the proposal
sticks to the contemporary
: Cambados curly oyster, ponzu, cucumber and apple gel;
robata-style burnt leek, with poblano mole and leek caviar;
grilled octopus with potato, kimchi, citrus garlic sauce and smoked Galician San Simón cheese;
Hake and chips
(in green mex sauce, pickles and fried potatoes) ... Or for fans of matured meat, cuts of Galician blonde and beef.
Address:
Libertad, 5. Telf .: 91 593 09 17. Average price: 40-50 euros.
Scorpion winglet with pickles and peas pilpil, in NaDo.
I swim
It was one of the most anticipated openings of 2020. In December, the Galician
Iván Domínguez
returned to Madrid (former Alabaster and former Arallo Taberna) to open a branch of NaDo, a restaurant with a Galician essence that he had set up in La Coruña a year earlier. In the capital, the
Atlantic chef
replicates the structure and culinary concept of the Coruña house. That is to say, an author's vision, and in a contemporary key, of the cuisine of its roots,
Atlantic Galicia and that of the interior
. What eats up this neat industrial air space? A proposal in
continuous movement
, where tradition and innovation go hand in hand.
It is structured in two formats: a
letter
to noon and
Viaxe Atlantic menu
with two options (the longest for short to noon and evening).
The dishes
change almost every day
, and the chef adapts the offer according to the market and the client's needs.
Here, by way of example, some of their new recipes: artichoke and marinade;
Galician blonde beef chopped sirloin
, raw
sliced
mushroom and dried pear tomato;
stalks in ham juice with cockles
;
scallop with galmesan foam and sea urchin meat or
scorpion
winglet with pil-pil
of pickles and peas.
Direction:
Prim, 5. Telf .: 91 445 12 08 Average price;
50 euros;
6th and 75 euros (menu).
Seafood, in Naveira do Mar.
Naveira do Mar
Tradition and
Galicianism
are the hallmarks of this seafood restaurant that, in 1983, Julio Bouza Mourino founded, in a corner of
the Tetuán neighborhood
.
Today, it is his son Julio who manages this small food house that maintains
respect for the traditional cuisine
and for the product, fish and shellfish that
arrive every day from Galicia
.
Here they bet on
uncomplicated elaborations
(Galician style, grilled, with some rich flavored garlic ...) to highlight the quality of the
hake trunks
, monkfish slices, sole, sea bream or
turbot
, for example , today has in letter.
The same philosophy applies to shellfish - crab, crab, crabs,
barnacles, shrimp ...
- and to meat: let them shine.
The offer is completed with dishes to share, such as octopus
a feira
, empanadas or the Galician broth.
Address:
Santa Juliana, 57. Telf .: 91 459 45 32. Average price: 60 euros.
Cockles from the estuary to the pan, in O'Pazo.
O'Pazo
In 1981, Evaristo García, founder of
Grupo Pescaderías Coruñesas
, bought this restaurant that, today, is one of the great representatives of Galician cuisine in Madrid. Today, it is his children who lead this company that a couple of months ago acquired the
legendary Lhady
and which also owns the
El Pescador
and
Filandón
dining rooms
and the Pescaderías Coruñesas store. This supplies
marine products
to individuals and top dining rooms, including, of course, those of the group itself.
With this supplier, there is little doubt about the
quality of the fish and shellfish
that arrive at the tables with simple preparations.
Spider crabs and shrimp from the estuary;
barnacles;
Carril clams in the wild, a la marinara or in the frying pan and cooked or grilled Marín crayfish share the limelight with sea bream, turbot, Evaristo sole - the star of the house - or octopus
a feira
.
Also noteworthy is its section of
ceviches and tartares
, cut with a knife and prepared in the room.
Address:
Reina Mercedes, 20. Tel .: 91 55323 33. Average price: 65 euros.
Scallops, in La Penela © LA PENELA
La Penela
Traditional Galician cuisine in the style of the
old food houses of Betanzos
. With this philosophy, the Coruña group La Penela landed in Madrid in 2006, which today has a homonymous restaurant (with two locations, Velázquez and La Moraleja) and the
Ocafú taverns
(five locations), with more informal proposals. But we go with the
flagship
, where everything revolves around the product. Among its stars,
the potato omelette
, with the barely set egg in the style of Betanzo and the
roast beef with potatoes
.
But there is more: scallop empanada;
seafood (clams a la marinera, barnacles and crayfish) and fish (hake, sole, grouper, turbot), always depending on what
each day comes from the fish market
, and meats (
Galician tripe
, entrecote and sirloin) .
Addresses:
Velázquez, 96. Telf .: 91 576 52 22. / Estafeta, 2 (La Moraleja).
Tel .: 91 650 52 32. Average price: 40 euros.
According to the criteria of The Trust Project
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