Cod is king.
Madrid will not have a beach. Madrid will have no sea. But he doesn't even need to. Nor lack that he has done. Madrid has always had good fish, they say. the best port, some dare to sentence. And when it wasn't, salted cod became one of the most popular foods in the capital years and years ago. Cod is linked to Madrid as much as a good Pil Pil should be and if you don't believe us, ask your grandparents.
Avocado and shrimp: winning combo.
John Salazar, restaurateur with tradition, he knew well the taste of the people of Madrid for fish and when back in the eighties he opened the jib, It was his first restaurant, behind the National Auditorium, and he thought that he had to specialize in something to succeed, he saw it clearly: cod. “I went to Portugal, to the Basque Country, to see how they treated it and study recipes”, he tells us now in the Pavia, his new premises, which he has set up together with his son, Juan. He came back from those trips full of ideas, so many that he came to have 80 different types of cod on his menu. Many, of course, created by him.
In his new premises, in the heart of Chamberí, near the hubbub of Ponzano, the essence of it is intuited from the name. La Pavia is a clear and direct tribute to the soldiers of Pavia, one of the most classic cod recipes: the little soldiers of Pavia, battered strips in beer flour and chickpeas.
Soldiers of Pavia.
Cod is, once again, the central axis, with a separate menu in which the 80 recipes do not fit, but 12 do (which could vary), among which are the famous little soldiers, the Pil Pil, Biscayan style, dorado, with onions, roast, grilled, cider... All at an almost unique price of 21 euros. And with the possibility of trying several at the same time in a single dish with four samples.
But, in addition, in La Pavia they have taken advantage of their good hand with fried foods to add portions to their menu such as shrimp omelettes, calamari or crispy prawns. There are also salads, clams marinara style, prawns and daily specials depending on what they find in the market.
The bar presides.
The bar and high tables They preside over the bright place, but you can also eat in this area or in the lounge what they offer on their menu: meats (tender beef, steak), other fish (almadraba tuna, baby squid), rice (black, with lobster) and final desserts (panchineta, fried milk).
WHY GO
For the cod, of course. You will go for the cod and you will stay for the cod… and for the tender beef. It is a traditional menu, with a good product and well done. All that you miss in posturing sites: eat well.
Monkfish, the friend of the cod.
ADDITIONAL FEATURES
Its extensive wine list and that bar area that is equally valid for an aperitif, for lunch, dinner or lengthening with drinks.
IN DATA
Address: Pink Rivers, 38
Telephone: 917 50 47 94
Schedule: Monday to Saturday from 12:00 to close. Closed Sunday night. Kitchen hours: from 13:00 to 16:00 and from 20:45 to 00:00.
Half price: €45
Valet parking.