The best steak tartare?
This restaurant of Neighborhood of salamanca is about to turn a year completely renewing his proposal: if he seafood remains its main attraction, its new menu based on the product kitchen It has dishes for all tastes and audiences.
Javier Ungría and Marcos Dieguez They always talked about opening a restaurant. But not just any one, but one in which they would like to spend a lot of time. One where you can eat well, good seafood, for example, but without having to sit down with a tablecloth and fine cutlery and without paying high prices for a good product. Time passed and the traditional seafood restaurants were renewed, and Javier and Marcos continued with the idea of setting up their own, one in which the bar and high tables predominated without losing quality.
The casual seafood restaurant.
In December of last year, the plans and dreams of these two business friends materialized in axes , a place with tavern soul, because the bar commands, and with the product of the Galician estuaries and other ports in Spain, but with a design for the taste of new Madrid diners: with charming corners, bright colors and large lamps.
As they advanced and established themselves in the neighborhood, they decided to attract more public, that is, expanding its gastronomic offer. And, since this summer, Haches is much more than a modern seafood restaurant is a restaurant and bar to go to at any time of the day, its interrupted schedule and its proposal brings it closer to the traditional concept of bistro. You can go from breakfast time (which goes from the usual coffee and bar, to something healthier that includes detox smoothies) to the night drinks.
Rice with top lobster.
But it is in their lunch and dinner menu where they have made the most effort, including dishes such as ache pipes, or prawns in tempura that, as its name suggests, you eat like sunflower seeds; or like grilled baby squid with a black garlic and honey sauce. Also their salads, like the one from quinoa with scallop and shrimp and of course the feira or grilled octopus, which continues to be one of its main dishes.
And if they are recognized and will be recognized for any dish in this new stage, it is because of the steak tartare, l to star and inevitable. Very different from all those that are now in almost every restaurant in Madrid because, in addition to cutting it with a knife at the moment, as it should be, they finish it with kimchi sauce and Manchego cheese.
Octopus a feira, grilled, always octopus.
There is only one who competes with him in the new letter from Haches and that is the toast HH, perfect end to a casual meal or a more formal dinner.
The queen pancake.
WHY GO
For him steak tartare, really. And of course their seafood counter is still there.
ADDITIONAL FEATURES
The terrace which will soon be open all year round. Ask every day for the outside menus that your head chef prepares Carlos Aceves, formed with Luis Irizar, who has passed through Arzak, Espai Sucre in Barcelona and Goizeko.
Iberian secret with snow peas.
Address: José Ortega y Gasset Street, 79 See map
Telephone: 91 051 01 82
Schedule: Monday to Thursday from 8 a.m. to 1 a.m.; Friday and Saturday from 9 to 1.30; Sundays from 9 a.m. to 1 a.m.
Half price: €35