Lentils a la Angelita
Locals with history and good work know a while the Villalon brothers, David and Mario, whose father ran an essential restaurant on Calle Serrano, which was called precisely like this: The father . The Father was famous for his menu of the day, with a value for money unbeatable in the Salamanca district and a brutal genre, which they brought directly from the family's organic garden in Zamora (oh, those pumpkin-sized tomatoes and those steaks worthy of Obelix, how they have made us enjoy!).
A few months ago, David (sommelier) and Mario (mixologist ) let go of the hand of their "Father" to embark on a new project; one very different from the family restaurant where they had worked for years, which this time honors his mother with its name, little angel .
Everything at Angelita revolves around drinks, wines and cocktails , but not with a single concept, but with three. Near Malasaña, near Chueca and also a stone's throw from Gran Vía, its location is already a declaration of intent : a mealting pot heterogeneous, urban and international public that allows daring with more risky bets: on the first floor, with Nordic and sober decoration, there is a Wine Bar more informal and a table area. The wine offer is spectacular, not only in quantity **(50 references by the glass and 500 per bottle)**, but also because of its quality and variety: denominations of origin (local, national and international) with little presence in other places; natural, biodynamic, organic wines, cavas or champagnes... Everything except soft drinks, which can be combined with a snacks based on sausages, cheeses or any dish from the menu.
The same wine collection can accompany the food (or rather vice versa) also at the tables; a dozen of them to eat slowly, watching the bustle of the street, letting themselves be guided in glass and plate by Mario and David . The idea is to start with the cocktail of the day to whet your appetite and order some portions to share , paired with glasses, better said, half glasses. The specialty of the restaurant? “ The gender" , assures Mario; that is to say, a good product, which is cooked with recipes from here or there, and which ranges from a Castilian offal dish to a Nikkei ceviche.
You can start, for example, with a few Angelita artisan appetizers, which include homemade chorizo and other cured meats chosen from different; smoked beef cured meat (from Finca de Jiménez Barcero, sensational), and continue with the beef tripe and pork foot or the home-roasted peppers. Then you can go to something more exotic , such as Vietnam-style salmon with pickled mussels. It is essential to try the ratchet OX , with free-range egg yolks and lace, which does not forgive the "boats" and submarines of that amazing bread, which comes from The Miguiña.
ADDITIONAL FEATURES
Its cocktails and distillates, presented in a fun and creative way, and its large collection of burgundy wines, perfect for continuing the after-dinner conversation in the same place.
DATA
Where : Reina street, 4
Telephone: 915 21 66 78
Schedule: lunch (Tuesday to Saturday 13.30 to 16.00) ; dinners (Monday to Saturday from 8:30 p.m. to 11:30 p.m.); wine bar (from 13:30 to 00:00 uninterrupted) ; American bar (from 5:00 p.m. to 2:00 a.m. from Monday to Saturday) .