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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