Mythical: quail eggs and white truffle
Oval (and not round), thin (and not chewy), crunchy (and not soft), as they are made in Umbria and served on wooden boards. They are so light that they are eaten almost without realizing it. The one with mozarella, quail eggs, white truffle and potato chips is, perhaps, its signature dish , with which almost everyone (those in the know and those who allow themselves to be advised) start. And then there are the others, for the following occasions, among which it is worth opting for the **sardagnola (tomato, mozzarella, fresh sausage, pecorino sardo, wild fennel and myrtle oil) ** or the margherita, marinara, rustic, sometimes underrated, but always a success.
Fresh Pizza. A.M!
Along with other traditional dishes, apart from the artisan pastas, the salads, the risottos and some meat dishes, such as the vitelo tonnato, the Don Lisander cottoleta or the scallops a la nonna…, Don Lisander's other great attraction has always been the burrata , that tender, creamy fresh cheese, almost like butter (as its name suggests) that collapses on the plate when the knife is inserted and that It is brought directly from Italy, just like the truffle, in season.
This is what your new space looks like
Until now, to try it, it was necessary to go to a small place in the Infanta Mercedes Street , simple and with little incentive beyond gastronomy, which was too small (in all senses) for the greatness of its cuisine. The move has not been very far: the new Don Lisander has barely moved a few numbers up the same street, closer to Plaza de Castilla. But the change has been noticed. And it has been noted for good.
Pizzas and burrata are still the leading divas, but now they do it in a much larger and more comfortable space, with a bar area and a terrace open all year round . In addition, the menu has also grown, especially in the pasta section, both dry (spaghetti granchio de mare, rigatoni all'amatriciana bianca, bucatini all'amatriciana, gnocchetti alla bolognese, farfalle alla norma, gramignia with salsiccia or spaghetti al cartoccio) as fresh (spaghetti vongole and homemade gnocchi). On the wine list, a predominant presence of Italian wines.
Spaghetti al Cartoccio: Norway lobster, red prawn, crayfish, clams, mussels and baby squid
Gonzalo Vernacci, your chef, The spaghetti carbonara recipe embroiders, which ends at the table with its raw egg, its ground black pepper and its grated pecorino ; stuffed pasta, such as the Prairie tagliatelle (with black truffle, foie gras and truffle oil) or the powerful Quadratti di Sirloin with a Parmesan sauce aged for 22 months. The antipasti do not disappoint either, such as the caponata with its free-range egg on the vegetables, nor the delicious feline salami croquettes, round and homemade, which are not always on the menu.
For them and for other equally rich ephemeral proposals, you have to pay attention to what Gonzalo suggests every day. In moderation, of course, to leave room for the desserts, among which there is no shortage of tiramisu or a soft and light panna cotta that is also finished at the table on a paper on which it is poured or other less common ones such as Baba al Rum, Chantilly with raspberry sorbet or Pangelato.
Sirloin Square
ADDITIONAL FEATURES
The terrace is open all year round and they also do take-out orders. You can leave your car in the parking lot for free for two hours
IN DATA
Address: Infanta Mercedes street, 92
Telephone: 91.570.92.90
Schedule: closed on Sundays for dinner and Mondays all day
Half price: between 35 and 40 euros per person
White chocolate panna cotta