How about some mussels?
BABELIA
We have a new very serious opponent in the eternal fight over the best potato omelette . Overcome the idea that the richest is the one that your mother / your aunt / your grandmother makes (you should not say that the best is the one that you make, unless you are doing it at that moment), if we talk about potato tortillas the one you can eat in the recently released Babelia aperitif is to shed a little tear… of happiness. That Galician potato , that egg of a color that you don't even remember. Well, that, I still cry when I remember it. And they are not far away oxtail croquettes . Or the chicken tikka masala tacos . The variety of pickles, essential in an appetizer, is also appetizing. Like the cheese and charcuterie board . And for those addicted to oysters , try pairing them with the prepared tomato juice, a little spicy. It can be ordered at the bar or in its glazed terrace in the quiet alley of Puigcerdá. _(6 Puigcerdà Street) _
Babelia charcuterie board
THE MALAJE BAR
Opened only a few months ago, La Malaje has brought a piece of Andalusia to Madrid . And if you enjoy something in the south of Spain: that is aperitif time . That is why in their bar they now offer the Pecking , where you can order some of the dishes from the lounge menu, and other tapas that continue the original idea of the menu created by Manu Urbano. Andalusian aperitif classics that should always start with a fresh rebujito. But be careful, as it's fresh it goes in by itself, that's why you have to soak it well with the cuttlefish croquettes, or the prawn skewers with hazelnut and mint mojo, or the already famous Mama Fina Salad . To finish convincing you, eat this Picotaje at any time for an average price of 15 euros. Fresh, fresh. _(Relatores Street, 20) _
"In twelve days she is already famous", but really
THE VELAZQUEZ BAR
Another classic from Madrid, specifically from the Barrio de Salamanca, which adds to giving more life and space to the aperitif. El Gordo de Velázquez has multiplied its bar offer by 100, almost literally. Following the Basque style, he has placed dozens of new pintxos on his bar, some hot and cold. From the classic gilda to omelette to the most sophisticated creations that he has devised his chef Enrique Bous Pairing: like the smoked sardine loins with green apple; or the spider crab and prawn croquettes. Salmorejo, picaña carpaccio, teriyaki chips, anchovy marriage and anchovy with ratatouille … You have so much to choose from that you will have to repeat. Like all of them, it serves as an appetizer, but also to extend it to the meal and beyond. _(Velazquez Street, 80) _
Without losing the Basque essence but... variety and fusion in the aperitif
THE TERRACE OF FIVE SPOONS
the restaurant of Diana Hermo what she has done #tetuantambienmola part of its success has just opened a summer terrace, which adds space to its semi-covered terrace open all year round. In addition, with the heat it has also renewed its elegant snack menu for a fresh appetizer, for example, with the Cold cherry and strawberry gazpacho with Noia cockles. How do you stay? It has also added a section of 'cans and preserves' for this time when you open hungry: can of bonito from the Cantabrian Sea, homemade salad in coserva, fat anchovies in herb marinade, anchovies from Santoña... And he has also remembered the carnivores, so that they do not go hungry or hot: the spicy Iberian pork tataki version with mango. _(Street of the Infanta Mercedes, 15) _
Fat marinated anchovies with herbs and vegetables
THE TIME OF THE VERMUT
And what would a Spanish aperitif be without a good vermouth? Or three? If there is already space in the Mercado de San Miguel, go to the one in Orchestra, where at any time you have an extensive, very extensive variety of vermouths. Classics like the Casa Valdepablo, and original and unique like the San Bernabé, with an intense red color. And also cooler options for the summer, such as the Yzaguirre Rosado; or the St. Petroni vermello. Ask at the bar, and they will advise you. Once you have chosen vermouth, choose a lid from its colorful and colorful display case. They have classics like the gildas or their bombs of olives, cheese and ham ; and novelties, such as the Arab tapas: with hummus and smoked. The salmon and caramelized onion mini-burger is a delicious end point to your aperitif. _(5-7 Goya Street) _
In Platea, between vermouths and gildas
Ham, who can resist this shine?