Flame-smoked vegetables
When you start from classic cuisine and the dictates of the market. When you want to stick to tradition, in this case Basque, and to the best seasonal products, it seems that the options are limited, but this is not the case in the Pedro Muñagorri's Gastro Bar . About to turn five years old in the Barrio de Salamanca, not far from where his family's historical stationery store was located (for which, moreover, he chose his name), the chef from Madrid of Gipuzkoan descent with an experience of almost 30 years in the kitchen he has once again transformed his menu both in the dining room and in the luminous bar that presides over the premises. Still using quality raw material, he continues to work on the presentation and on a different preparation at more than reasonable prices.
Pedro Muñagorri's Gastro Bar
In recent months, he has incorporated smokers Y flavorings , a technique that he already knew but to renovate them and renovate his kitchen. The hoods with automatic injection valve allow the entry of smoke or steam that can completely change the flavor, for example, of vegetables, which smoke them at the moment with beech sawdust (and that can be tried both in the room and at the bar).
Asparagus in Muñagorri
At the bar, moreover, he has completed his offer with a more extensive menu of hot and cold pintxos inspired by other street foods, from the classic Gilda with duck confit and leek burrito . From the San Sebastian sandwich to the rostbratwurst with pesto and pommery mustard.
While winter lasts, in the dining room, you can taste their stews and spoon dishes, such as Landes Pigeon in two firings or pochas a la Navarra . But he has already added interesting items outside the menu, as the season dictates, such as the tears peas or the first white asparagus , which is served with a stroke of iron and shavings of ham.
Gilda of smoked sardine in Muñagorri
WHY GO?
To celebrate the Sun that the Repsol Guide has given him this year and to understand why he has done it. It's been five years now in the Barrio de Salamanca, plus those spent in its location in Las Rozas, betting on a classic market cuisine , of Basque descent, and always finding a way to renew. But now most of all you should go for those asparagus Y the last days of their stews.
ADDITIONAL FEATURES:
Now that the Holy Week and with it, the torrijas: its brioche toast with vanilla ice cream worth a visit.
Brioche toast with vanilla ice cream
IN DATA:
Address: Padilla, 56; Madrid
Phone: 91 401 47 41
Schedule: from 12 a.m. to 4 p.m. and from 8 p.m. to 11 p.m. Closed on Sunday and Monday nights.
Half price: in bar, 20 euros; in the living room, 40 euros.
Web: http://www.munagorrirestaurante.es/
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Smoked chocolate mousse at the moment