It is not that Madrid, a multicultural city where they exist, is a gastronomic UN;
Nor is it a culinary tower of Babel, but it could be both.
In the capital we have a large representation of
world cuisines.
From Korean kimbap rolls to Russian preparations with sturgeon or Greek gyros, to Argentine roasts, Iranian stews or Brazilian feijoadas, international cuisine offers different recipes, some less known but just as delicious ... believe it?
Take a tour of these 13 restaurants with which you can travel the world from plate to plate and without leaving the Forum.
Banafsheh Farhangmehr, in Banibanoo.
BANIBANOO
Banafsheh Farhangmehr (37 years old) opened this place in 2015 to publicize
the homemade food of the grandmothers
of his country, Iran.
"I travel a lot to Iran to bring ingredients and spices, such as molasses, saffron, fermented yogurt, pistachios ...".
Bani, as everyone calls her, studied economics in Tehran, then moved to Paris to do a master's degree until in 2006 she landed in Madrid.
"I worked in multinationals, but I didn't like office life."
She decided to go to London and at Le Cordon Bleu she got her title of cook.
Back in the capital, he saw the opportunity to open his own business.
"It was an unfamiliar kitchen here."
When designing the menu, he left aside the kebab - a typical dish of his country - and
focused on rice dishes, vegetables, stews and creams.
.
"I wanted to get out of the clichés and make known a rich and varied gastronomy," he says.
It offers a 15-euro three-course menu that customers choose in the room, as they are on display.
The aubergine and the meatball with walnut and plum are 'hits' of the house.
It opens from Monday to Sunday.
They serve delicious breakfasts.
Average price: 15-20 euros.
Address:
Mártires Concepcionistas, 19. Tel .: 91 528 11 42.
Feijoada, in Rubaiyat.
RUBAIYAT
After the stoppage caused by the pandemic, the feijoadas return to this classic located near Cuzco. The
national dish of Brazil
, which dates back to the slaves of the colonial era, returns to be the protagonist on Saturdays. The casseroles with beans and black beans with rice, accompanied by pork, sausages, sausages and sirloin, among others, take the center of the restaurant so that each diner is served to taste. The
own-raised meats
, from the Brazilian family farm, are the hallmark of the restaurant that has also updated the menu with dishes such as cod brandade spheres, pork ribs glazed with homemade bbq sauce and sea and mountain rice. . Average price: 29 euros (17 euros, children).
Address:
Juan Ramón Jiménez, 37. Tel .: 91 359 10 00.
Mama Uma
MAMA UMA
This is the first 'kimbap house' in Spain, focused on Korean home cooking.
Located in the Barceló market, it has only three tables and capacity for eight people.
Its offer focuses on three typical dishes of this country: kimbap rolls -they are made daily with fresh and local produce-, fried chicken -macerated between 12 and 24 hours- and mandu dumplings -steamed and handmade- .
Highly recommended their kimchi
, Korean star product, which they make themselves with ginger, garlic, seasonal fruit, paprika and Napa cabbage, which they bring directly from Asia;
They let it marinate for 2-3 days.
Korean original Jiwoo and Gonzo are behind this project.
Average price: 20 euros.
Address:
Mercado Barceló, 2nd floor, Local 313. Tel .: 91 447 49 86. To make a reservation at this restaurant, click here.
Le Bistroman Atelier.
LE BISTROMAN ATELIER
It is one of the best places for traditional French cuisine in the capital.
At the forefront are the hotelier Miguel Ángel García Marinelli and the chef Stéphane del Río, who have achieved a perfect balance between kitchen and dining room.
In its good work, the bouillabaisse, sole a la meunière and the Mont Royal pigeon in salmis stand out -with three preparations-.
The quality raw materials and an updated traditional cuisine
have made it a reference.
Champagne is not lacking in its cellar, with 15 references of great 'maisons'.
Located in Madrid de los Austrias, it mixes Provencal charm with the elegance of a Gallic bistro.
Average price: 60 euros.
Address:
Amnesty, 10. Tel .: 91 447 27 13.
Fayer.
FAYER
This
Argentine and Israeli grill
restaurant
opened four days before the 2020 lockdown. The most excellent meat in La Pampa and dishes made with the richest vegetables in Israel (babaganush, hummus, falafel ...) have come up with a formula that has fitted in well in Madrid.
It also has a wide variety of fish made on the coals.
Average price: 35-50 euros.
Address:
Orfila, 7. Tel .: 91 005 32 90.
Bulgur salad, in Kritikos.
KRITIKOS
Murat Yilmaz left the world of finance to get into the kitchen of this Greek restaurant in Chueca. "The initial idea was to open a Turk, but we found this Greek and transferred it." He, of Turkish origin, and his partner, Imre Zichy, a Hungarian, have made
their musaka and gyros
-kebab made with fresh pork marinated 24 hours with spices- in
these four years a
true
claim. "I would dare to say that we make the best musaka in Madrid," says Murat proudly. La Pikilía, an assortment of Greek tapas, is another of the house's recommendations
.
They take great care of the service in the room, where Murat has focused for a long time, and they boast of preparing 100% homemade and traditional food.
"I have family in Crete and they send me many of their recipes."
They have a daily menu for 12 euros.
Price: 25-30 euros.
Address
: San Gregorio, 11. Tel .: 91 319 77 31. To book this restaurant, click here.
The Piantao grill.
PIANTAO
A
Javier Brichetto
the pandemic caught him on the set of his most personal project: A grill Argentina the XXI century. But the summer of 2020 arrived and with it the comeback, with so much drive that today it is one of the best in the country and in Buenos Aires, a crack in the
art of dominating fire
. Located in front of Matadero Madrid, the star is the premium roasted meats: from artisanal sausages to
classic cuts such
as bife eye, entraña, chorizo or vacuum steak, rib stick or asado strip (beef steers from La Pampa Argentina and with 40 days of maturation). Also pieces of Argentine wagyu (high and low loin and picaña). But Pianto is not only meat, there is also
Creole empanada or smoked barbecue
, croquettes, sweetbreads, grilled seasonal vegetables,
humita en chala
, potato gnocchi ... and they even make their own breads.
Price: 50 euros.
Address
: Paseo de la Chopera, 69. Tel .: 91 467 54 02.
Andean loin, in El Caral.
THE CARAL
What commands in this house -apart from aesthetic folklore and of any other kind- of
the Pacifico neighborhood
is affection: the one that María Chávez lavishes on everyone who sits at her table and the one that she and her team pour into that kitchen rich and traditional Andean that has made them in little more than a year a
Peruvian reference
in the capital. Although ceviches are his specialty (from the classics of corvina or sea bass to charapita, a tribute to the Amazon), it is difficult to resist the
recipes of a lifetime
, such as ají de gallina, rice chaufa, Andean sautéed tenderloin and the stretcher (a kind of fish and seafood soup typical of the coast) or the dishes prepared on the charcoal grill (anticucho, octopus, entrecote ...). They also have
Tasting menu
(three starters, two main, 25 euros).
Average price: 25 euros.
Address
: Téllez, 20 Tel .: 91 089 90 86. To book this restaurant, click here.
Ceviche District
CEVICHE DISTRICT
We continue in the Peruvian key. In full celebration of its first anniversary, this restaurant in the Argüelles area (the brand has a stall in the
Vallehermoso Market
and another in
La Paz
) proposes a trip through Peruvian cuisine, incorporating
ingredients and techniques
from elsewhere to update it. The
hit
, it could not be otherwise called like that, are the ceviches, from the
Classic
(star of the house) to the Captain (octopus, prawns and squid with tiger milk and yellow chili) or a Nikkei version. And there is more, much more: chili peppers or chupe
croquettes
,
causa
Lima, arroz chaufa, sanguche ... And signature cocktails, with a score of proposals.
Average price: 35 euros.
Address:
Princesa, 79. Tel .: 91 060 39 84.
Kabab karaz, in Mune.
MUNE
Going through the door of this restaurant in the Justice neighborhood and feeling in Lebanon is all one: exposed brick walls and hand-clad that
recall those of Beirut
and even its name, which alludes to the ancestral system with which the Lebanese peoples conserved fruits , vegetables, cereals and meats.
A year ago now,
Dalia Nahas
and her partner,
Rabih Haddad
, opened this house to offer locals the spirit and the rich and varied gastronomy of this
Middle Eastern
country.
.
Salads (for example, tabouleh or beet and feta), grill (in skewers format, from tenderloin tenderloin sirloin to lamb or chicken) cold mezzes (musaka; hummus; moutabal, that is, roasted aubergine cream with tahini) and hot (Lebanese pizza, falafel or kabab karaz, the famous
meatballs in cherry sauce
served with basmati rice).
In addition, on Saturdays and Sundays they offer brunch, from 11 am to 1 pm.
Average price: 25-30 euros.
Address
: Pelayo, 57. Tel .: 618 45 67 50.
Moutabal, in Beirutista.
BEIRUTIST
And more Beirut, this time in the heart of Malasaña and with
Lebanese street food
, made with fresh products, aromatic herbs and spices, as the common thread.
Moutabal (roasted and smoked aubergine with fresh pomegranate to spread) reigns on the menu of this cozy space;
marinated beef shawarma, beef falafel and hummus, but also
new dishes such
as Beirut Pizza or Burger and
traditional
stews
, but made with contemporary techniques, such as mousaka with hot pita bread or
shakshuka, a ratatouille
with egg yolk, parsley and pita bread.
For having, there is even a menu of the day (11 euros).
Average price: 20 euros.
Address
: Ruiz, 20. Tel .: 645 37 15 34.
Draniki, in Rasputin.
RASPUTÍN
This veteran restaurant of traditional Russian cuisine, with more than 30 years of history in La Latina, has
been in the hands of Iván
and his family
since 2018
(from Kiev, Ukraine). After the retirement of the old owners, the new owners bet - advised by chefs from their country, who also trained the staff - to revitalize the proposal with the
improvement of the menu
and the incorporation of new recipes. The local standard dishes have been maintained, such as the
monkfish strogonoff
with prawns and mushrooms, the steak tartare and the blinis. But there are also new
essentials:
herring, newly created blinis, the
sturgeon fillet
in a creamy sauce of red and black caviar, confit duck thigh with cherry sauce and, if you want and can, imperial beluga caviar.
It offers a daily menu (12.35 euros).
Average price: 35 euros.
Address:
Yeseros, 2. Tel .: 91 366 39 62. To book this restaurant click here.
Cod whim, in Tostas & Bacalao.
TOSTAS & COD
The small local Antonio Pereira that was born in the middle of the pandemic is the brand new winner of the contest for the
Best Tapa
of the multicultural Tapapiés route.
Capricho cod
is the winner bite ( "made with fish Portuguese first ,
" says Pereira) of this unique space ,
with a decoration of clear
Lusa inspiration
-
focused on traditional Iberian food.
Thus, here you can try Portuguese and also Spanish dishes.
The cod, the tostas, the cataplana of seafood and cod and now also its prize skewer are essential.
Address:
Argumosa, 29. Tel. 672 01 39 68.
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