The meats to share. Always.
to the success of the lianta and her tortilla, followed the spoiled and in this 2017, they started strong. La Charla arrived first and then La Mamona. They warned him, it would be a great year and the Lalala Group ends it with a new "flagship", The retreat. "It is proof of where we want to go in another type of restoration, with a restaurant, restaurant, taking even more care of the service part," he tells us. Ruben Ortiz, executive chef of the group.
The flagship lounge of the LaLaLa Group.
With their two plants, The Withdrawal follows, on the one hand, the strategy followed until now. “On the ground floor, we have the area for snacks, portions and a bar, in which we follow the very specific concept that we have carried out so far: that of the 21st century brewery Ortiz continues. “And on the top floor we have the restaurant with a menu of more elaborate dishes”.
Between the two floors, they have the capacity to about 100 people, in a place that continues with the style of that cozy modernity that characterizes all its restaurants: wood, classic fabrics, warm colors and green touches to convey comfort. For each floor, a letter, the bar and the room, although both share dishes. Some already so famous in the whole group as the salad with its own name, Lalala. And others who were born with a star, "like the marinated herring with avocado”, Ruben Ortiz tells. “It is the most requested dish since we opened in La Retirada; It was a surprise, because it is a different combination”.
Herring and avocado: the guest star.
Perhaps one of the most different dishes in a menu that bets on "the traditional and Mediterranean cuisine, with some modern touch”, explains the chef who spent a lot of time in the kitchen of Viridiana.
“Good product and good raw material” is his motto. And pay tribute to those who were there, in that place near the Retiro and the most tavern district of Madrid, before them. “I was in this place before Portal House, a mythical Asturian restaurant in the area and that is why we wanted to include some Asturian winks in the letter”, he recounts. So the cachopo could not miss, and, above all, it is essential the I spoon
Meatballs, like always.
“Every day we make a different spoon dish”, Ortiz says, they only serve at noon. Mondays are the day of stewed lentils with chorizo and ham, Tuesdays, fabada; on Wednesday comes the cocido; on Thursday, the cinnamon bean with pitu de caleya; and on Fridays, verdinas with red shrimp. All week, by spoon.
WHY GO
Because spooning is a weakness. Our weakness. You know it very well.
ADDITIONAL FEATURES
Although we have looked at the spoon dishes, it is the Josper oven that they call the star of their kitchen. "We cook fish and meat over charcoal," says Rubén Ortiz. “Among the meats, we have different cuts to share according to the number of people, the Tomahawk, for example, is for three or four people. And the T-Bone, which is sirloin and entrecote for less”. And, in addition, rice dishes have a leading role in this menu.
Beyond the bar.
Address: Calle Doctor Castelo, 26 See map
Telephone: 679231427
Schedule: From Sunday to Thursday from 12:30 to 1:30. Friday and Saturday from 12:30 to 2:30
Half price: €40