Santerra: fine neighborhood bar and lowland kitchen
What we like most about **Santerra is that it is a 'two in one' restaurant**. On the one hand, the area above, resolved as a fine neighborhood bar , and on the other, the lower room, which is where the hunting and lowland cooking they unfold perfectly.
But, let us start at the beginning. Miguel Carter he was the head chef at Adunia, Manolo de La Osa's Madrid restaurant. When he left the project, Carretero took over the management, to later decide to give it a twist and become chef and businessman.
The place, although it maintains the initial structure, has changed completely. This has been taken care of by study D12 who were the architects of Adunia's interior design, and who have now adapted the new restaurant to the personality of the chef . We talked about the forest, the mountains, a Castilian DNA and his childhood memories.
Santerra tripe casserole
The upper part houses the Fine Neighborhood Bar , a space where you can eat traditional recipes, informally, either on high stools or at low tables. “ A traditional traditional bar in which tradition, technique and good products are the basis ”, as they themselves explain.
And what do you do in a neighborhood bar? Tap with capital letters . From cheeses and cured meats, to products from the garden and the sea, passing through highly identifiable classic recipe dishes. Madrid-style tripe, confit piquillo peppers with Iberian bacon, prawns with garlic on their heads... In addition to two unmissable hits in each order: bonito with onions and fried padrón peppers and, attention! Iberian ham croquettes . What croquettes! They go directly to the top ten of the best in Madrid. And we are not the only ones who say so...
Santerra's croquettes are going to give something to talk about
And it is in the lower part, in the gastronomic restaurant , where Miguel Carretero unleashes his passion. The vegetal decoration and in terrifying tones , is in perfect harmony with what is seen on the menu, what they have called lowland forest cuisine. It has a part of open kitchen where the snacks, the first cold dishes and the desserts are prepared in front of the diner. Because we like to 'gossip' what happens in a kitchen, right?
As for the offer, they have a letter that changes with the season and a tasting menu . "My father is hunter and fisherman just like my grandfather. I grew up watching the game come home every day and how my mother or my aunt prepared it”, says the chef who practices sincere cooking without artifice. Hunting and fishing take center stage here.
Admit it: they are calling you
Right now they are working on mid-season hunting: English duck, pheasant, partridge or rabbit . Later, towards the end of November, they will have big game on their menus. The blue duck royal with red berries and the rabbit rice are exquisite dishes that you should not miss.
To the youth of Miguel Carretero and his desire to do new things, the work of Alfonso Vega in the theater is added. Trained at La Terraza del Casino together with Paco Roncero, he obtained the National Gastronomy Award in 2009.
Pay special attention to this dynamic duo. They will have to talk...
Upstairs, a perfect space to rub elbows
WHY GO
Because it promises to become one of the new temples in Madrid when it comes to hunting. If when the season arrives you go from place to place looking for deer, hares and woodcock Here you will find them and very well resolved. And if you're not into hunting, you can always stay at the Madrid bar enjoying traditional recipes.
The meat, the game: it's time
ADDITIONAL FEATURES
If you want privacy when you visit them, ask for the reserved that they have in the lower part . One is larger, while the other is in a very special area, inside the cellar.
In the event that you want to take any of the dishes from above in the lower part or vice versa, let them know. Many travel from one side of the restaurant to the other to satisfy their customers. The point is not to stay with the desire...
IN DATA
Address: General Pardinas, 56
Telephone: 914 01 35 80
Schedule: Monday to Saturday from 1:30 p.m. to 4:00 p.m. and from 8:00 p.m. to 11:30 p.m. Average price: bar €25 / restaurant €45