From Friday June 25 to Sunday July 4, Madrid celebrates the great
LGBT Pride
party
.
Although this year, due to the restrictions derived from the pandemic, all events will be measured and security measures will be guaranteed, the
Chueca neighborhood
will once again become the epicenter of events, both protest and festive or recreational.
Before that happens, or perhaps to organize the agenda for the next few days, we selected 15 restaurants for all tastes that are well worth a visit (or two).
Fire Bar
The landing in Madrid of the Argentine chef Mauricio Giovanini, from Malaga's Messina: an informal restaurant that has little to do with the mother house where everything revolves around the wood and charcoal grills.
For this reason, meats, both Argentine and European, are the protagonists of the menu: rump steak, beef tenderloin, Argentine or Friesian high loin, tomahawk or feather and Iberian prey.
There is also a recipe for fish (grilled sea bass) and starters (vacuum roast beef with lettuce buds, roasted cauliflower).
Uninterrupted kitchen.
Address:
Barbieri, 7.
More information:
www.bardefuegos.com.
Propaganda 12.
Propaganda 12
This modern and cosmopolitan winery, with an industrial aspect and an Italian accent, has an offer of more than 350 wines on the menu, among which the transalpine references, the careful selection of champagnes, several French wines from small producers or some Spanish labels with soul, without forgetting winks to countries like Portugal, Germany, Chile or Australia.
To accompany, Bologna mortadella or foie with fig jam.
Address:
Libertad, 12.
More information:
www.propaganda12.com.
Celso and Manolo's marble bar.
Celso and Manolo
When the Argüelles brothers (Celso and Manolo, hence the name of the place) decided to retire, they left their lifelong bar in the hands of Carlos Zamora (at the time, who also owned
La Carmencita
, in Libertad, 16). After the renovation, the hydraulic mosaic floor and the impressive marble bar were barely preserved. The menu bets on the classics of traditional tasca revisited and made with organic and local products. For example, the tomato ribeye with six tasty things (avocado, papaya, seasonal fruit, EVOO ...), the squid squid from the Cantabrian Sea, the eggs from happy chickens, the Cantabrian organic veal nugget and confit onion. ..
Address:
Libertad, 1.
More information:
www.celsoymanolo.es
Sardine on toast with butter, in Hermanos Vinagre.
Vinegar Brothers
The tapas bar owned by the brothers Enrique and Carlos Valentí, which opened its doors in the Retiro area and revolutionized aperitif time, has another branch in Chueca.
It is located in the same place that La Lobsterie used to occupy and the offer is similar: smoked pickled mussels, spicy tuna, quail egg gildas (with anchovy, piparra, anchovy and olive), the Russian salad served in matrioska, the cockles with chili and lime sauce, salted anchovy on toasted bread with butter or sobrasada from Cárnicas LyO.
You haven't left and you're already thinking of going back ...
Address:
Gravina, 17.
More information:
www.hermanosvinagre.com.
The Kuc Place To Be dining room.
Kuc Place to Be
Cristina Ybarra is the owner of this house, whose culinary foundations are manifested in an eclectic menu, which combines the (apparent) simplicity of a Russian salad with more substantial recipes such as the Iberian secret roasted with mustard emulsion and flower honey , roasted sardines in a warm tomato and piparras salad or salmorejo with salted blue fish and wild salmon roe.
Address:
Santo Tomé, 6.
More information:
www.kucplacetobe.com.
Guacamole with shrimp from Barbate, in Aüakt.
Aüakt
The Madrid in Love group, responsible for the interior design of some of the most beautiful restaurants in the city, goes a step further in this dining room and, in addition to being responsible for the decoration, it also takes care of everything else.
Including the offer that at first was an ode to avocado and little by little it has been opening to more products: guacamole with fried shrimp from Barbate, tiradito of sea bass with tiger's milk and braised corn, steak tartare on veal marrow or Milanese with arugula and pear mustard.
Address:
Barquillo, 44.
More information:
www.auakt.
Cannibal Raw Bar.
Cannibal Raw Bar
Fish and seafood are the reason for the existence of this dining room, located in the same place that was once the headquarters of Café Óliver and which began its journey as the Madrid branch of the restaurant with the same name from Coruña (currently closed).
To eat sardines in the Bay of
Biscay smoked, cockles of Ria de Noia to steam, loins mullet with brown skin and salt volcanic, ceviche coals pisco, sashimi tempered red shrimp, oysters natural or ponzu sauce ...
Address :
Almirante, 12.
More information:
www.cannibalrawbar.es.
Barganzo
Restaurant dedicated to Israeli specialties, an address where you can rediscover hummus and a good handful of Middle Eastern recipes, always made with fresh ingredients, without additives, and following the rules of kosher cuisine.
On the menu there are tricolor tahini (white, with parsley and with mango), pita bread with mushrooms (mushrooms, onion and spices), falafel, Sabich pita (filled with hummus, fried aubergines, boiled egg, red onion salad and coriander ) or tabouleh (parsley salad with bulgur, tomato, onion, pomegranate, olive oil and lemon).
Address:
Colmenares, 13.
More information:
www.barganzo.es.
Fermentera Bar Balear
A trip to the Balearic Islands without leaving the center of Madrid.
A place with a Mediterranean look, with white bricks, wooden furniture, stools lined with Majorcan fabrics and a collection of snacks that taste like carefree days.
Like the coca de trempó (with tomato, green pepper and onion), the llongets (bocatines) of sobrasada with a touch of honey or sausage and house sauce, the raciones (sobrasada croquettes with Mahón cheese, Russian salad with tuna and onion) ...
Address:
Augusto Figueroa, 22.
More information:
www.barfermentera.com.
Hot now
Halfway between the Roman and Neapolitan recipes, Hot Now's pizzas have become one of the favorites of locals.
They are made in a simple wood oven in view of the customer, at the moment, so that they arrive at the table at their point.
The margarita does not fail (with tomato, mozzarella, fior di latte, grana padano and fresh basil).
Neither the pepperoni (slightly spicy and with a touch of honey) nor the speck with scamorza.
Before, to open the mouth, burrata with mandarin and yuzu jam or vitello tonnato.
Address:
Barbieri, 14.
More information:
www.hotnow.es.
Angelita's dining room.
Little angel
The oenological tempo of the Villalón brothers (David and Mario) is a mandatory stop for wine lovers from around the world.
The Angelita winery collection (the name of the place is a tribute to her mother) has more than 400 references, among which we must highlight those of Champagne and Burgundy, two historical areas for which this family feels devotion.
For the day-to-day (and not overwhelm customers), a shorter menu: around 70 labels including generous, sparkling, rosé, red, white ... To eat, cheeses and cold meats, its famous tomato beef heart from the family garden, salmon tataki, oxtail cannelloni ...
Address:
Reina, 4.
More information:
www.madrid-angelita.es.
Diego Guerrero, in Dspeak.
Dspeak
At the end of the summer of 2019, Vitoria chef Diego Guerrero inaugurated a casual dining room very close to where his renowned DSTAgE is located. Of course, it has not been an easy time that has been lived since then ... After the closure of the hotel industry due to confinement due to the pandemic, restrictions, floods that suffered after heavy rains, they decided to change the name: do without the "easy" (easy, in English) and stay only with Dspeak (because, certainly, the year had not been easy at all). Otherwise, few changes. A menu that changes depending on the market and in which you can try things like octopus bolognese with gnocchi and idiazábal, scallop empanada, cod with seaweed and salsify or mussels with mojo sauce and sweet potato. The celeriac dish is still top.
Address:
Fernado VI.
More information:
www.destageconcept.com.
Dining room of the Italian Gioia.
Gioia
Davide Bonato, of Piedmontese origin, is in charge of this Italian dining room.
Its culinary proposal, defined as creative, does not leave indifferent: uovo morbido (poached egg wrapped in rice flour with white asparagus cream, crunchy Iberian and fresh truffle), vitel tuné (wagyu beef cubes from Santa Rosalía at low temperature with tuna, capers and anchovies mayonnaise sauce), tajarin al tartufo (handmade noodles with fresh truffle, egg yolk and Cacio Nerone cheese) or Iberian ribs lacquered with Piedmontese peperonata.
Winery with several references from the country of the boot.
Address:
San Bartolomé, 145.
More information:
www.gioiamadrid.com.
Old clothes, in the Zara restaurant.
Zara
This mythical Cuban food house opened its doors more than 50 years ago.
Despite the time that has elapsed, it continues to offer a simple, tasty and authentic cuisine, with traditional dishes such as fried ayuca, avocado salad, old clothes or the Cuban sandwich.
Some years ago it changed its original location (an old dining room that simulated the interior of a Cuban hut) for a larger but less charming place.
Their daiquiris are still addictive.
Address:
Barbieri, 111.
More information:
www.restaurantezara.com.
Mr. Ito
With a different decoration, far from the stereotypes of Japanese restaurants, in Sr. Ito you can enjoy a well-prepared Japanese cuisine, full of classic and different bites.
There is seasoned edamame, spicy tuna tartare with or without egg, japotaco (smoked eel, salmon and black garlic), pumpkin croquettes with Iberian secret and curry, bull sashimi, chirasi sushi (prawn, scallop, eel, tuna and salmon based on rice) ...
Address:
Pelayo, 60.
More information:
www.srito.es.
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