Baked pig's trotter with carabinero sauce
Becoming a classic is something that everyone tries. In the world of restoration, even more so. To be the trusted “downstairs bar”, the joint where you go to have the best drink, whatever time it is, or the restaurant where nothing ever fails.
Food houses, gastronomic, fashion... everyone wants to become a benchmark from the moment they open their doors. Illusion is called, but there are very few who succeed in formulating the experiment, joining each of the pieces to turn the puzzle into a complete experience.
It is hard but not impossible. Like when three years ago the Cañadío Group ventured, after having triumphed with La Maruca, with ** La Bien Aparecida ,** a more ambitious project in which Cantabrian cuisine was the line to follow.
The interior design, by the Tarruela Trenchs studio
Today, this restaurant is all an institution in the Salamanca district , one of those places where you know you are going to eat well. Whatever you do, whatever you ask for.
Yes, his cuisine is Cantabrian, but he distances himself from clichés (although always with nods to the land) with reason and sense, being navigated by vegetables, fish and shellfish.
Their chef is Jose Manuel de Dios and it is thanks to him that the two tasting menus of the house (as well as the dishes on the menu) flee from the extravagant and the surprises to offer good product and good technique. Why ask for more?
Chef Jose de Dios
The only attempt to move through the realm of trompe l'oeil comes in the appetizers, a visual delight that surprises with hidden flavors of gildas (spherified), pickled mussels (in chocolate) or eel (in a wafer), but not forgotten to the classics of the house such as the bite of its famous steak tartare or the praised and adored croquettes of egg and ham.
Boiled egg and pork croquettes
From then on, dishes like the roasted aubergine with aniseed roe pesto and coffee; or the porrusalda, made with leek, slices of fresh pasta, fine cod cream and mild garlic velouté; as well as a spectacular mushroom and truffle carbonara.
Roasted aubergine with pesto of aniseed herbs and coffee
The letter unfolds even more, giving the opportunity to opt for the seasonal specialties like the mountain stew of beans, cabbage and compango; Cantabrian traditional dishes like the "rabas" of Santander or others that open the ban on diversity such as the Russian steak with mushroom cannelloni, the baked pig trotters with red shrimp or the bourguinon beef stew.
That without forgetting the fish, such as hake in green sauce or baked with cococha, who care so much in this house and try to serve at the table with the delicacy they deserve.
Address: Calle de Jorge Juan, 8 See map
Telephone: 911 59 39 39
Schedule: Every day from 12:00 p.m. to 4:00 p.m. and from 8:00 p.m. to 12:00 a.m.
Half price: €40