Knife-cut steak tartare with MEATing fries
After seven years living in Madrid and offering good steaks to his neighbors, the hotelier from San Sebastian Vincent Lorente decided a few months ago renew the MEATing letter without departing from its essence: the good product . And how to make it better? Putting himself in the hands of a friend, a partner (in his previous proposal La Cesta) and an example of product cuisine: Oscar Velasco.
The chef with two Michelin stars in Santceloni he accepted the challenge, almost at the same time that he agreed to create the menu for 'the new girl from Madrid', ** La Atrevida **; and he decided that he had to differentiate them well.
“MEATing has a less informal point than La Atrevida, the environment is a bit more serious, but always welcoming”, explains the chef. “Because of the type of client that predominates at noon, business people, from nearby offices, do not accompany the sharing actor so much, but rather they come looking for different food every day. They ask for more good product, without excessive elaborations. Very recognizable things. And the client who comes at night is attracted by a gastronomic proposal”.
MEATing salad
And as he promises, it is fulfilled in the letter. recognizable dishes , but that you would not eat at home and dishes almost “romantic”: from the flambéed sardine among the starters to the Goiherri grilled leeks lacquered with hazelnuts and black garlic. From the Rovira brothers' sausage with grilled red onion and aromatic herbs to knife-cut steak tartare.
Waiting for an audience that comes daily and wants a change, there is always a fish of the day and a spoon dish on the menu. So whoever does not go every day, he will also always have something different to try.
Sardine flambéed with roasted aubergine and olives at MEATing
Without losing sight of the name of the place, MEATing continues to “emphasize meats” , Velasco promises, that's why his high loin with potatoes continues to be the star (for some it's the loin, for others, the potatoes).
But there is also room for other meats, such as the spectacular pigeon or piquillo peppers stuffed with veal nose. And, of course, for the vegetables. “Without forgetting that our cuisine is a seasonal product. There will be timeless products”, he concludes.
WHY GO?
Because, as Velasco says, there is a proposal to go every day, without getting bored. But also to go at night and surprise yourself. Because the chistorra, the pigeon, the fries (with the loin or the steak tartare) and the cheesecake are calling you.
Beef tenderloin (by weight) with French fries at MEATing
ADDITIONAL FEATURES
Julián Duran's cocktails , a barman with a career, many stories and a lot of experience behind him and in his hands with which he creates more classic drinks like those on the menu or more daring depending on the consumer. You just have to tell him what you like or what you don't like, and he will be right.
IN DATA
Address: Valenzuela, 7
Telephone: 914 31 69 97
Schedule: Mon and Su from 13:30 to 16. Tues to Sat 13:30-4 and 20:30-00.
Half price: 35/40 euros.
Follow @irenecrespo\_
MEATing