Madrid taverns reinvent themselves
THE FAMILY WINERY WITH STYLE: CIRO
_(Fernando El Santo, 4) _
It has that air of family winery , which is what existed before the wine cellars existed, with shelves full of wine bottles (they have more than 25 references to drink by the glass) and legs of ham hanging from hooks on the wall. But, unlike those of yesteryear, this tavern has a certain chic air. The fault -understood as a success, of course- lies with the interior design studio Madrid in Love , which signs a good part of the new restaurants in the city. And as a tavern that it is, here you come to drink and eat : your letter is a tribute to the tradition, with homemade pickles, Navarran vegetables, preserves, smoked fish, fish of the day and traditional stews , such as meatballs, cheeks and mini hamburgers.
Vinegar as a way of life in Ciro
**A BAR, JUST, WITH MENU OF THE DAY: GONZALÍN **
_(Eloy Gonzalo, 8) _
Gonzalín, Bar a Secas -that's what it's called- n ace with the vocation of being a neighborhood bar , of those with whom one meets with friends on Wednesday before watching a game or on Saturday at aperitif time. Only inside every day feels like friday night : dim lighting, carpet on the floor, exclusive upholstered seats... -again signed by Madrid in Love -. For the rest, it's like that bar below the house: good breakfasts with coffee, juice and toast, snacks at beer time, homemade dishes with a healthy touch at midday, and even drinks for after dinner. based on pecking So is this Gonzalin.
This is Gonzalín, menu of the day, design and dim light
**THE OTHER HOUSE OF MEALS, ATLANTIC**
_(Velazquez, 31) _
Atlantic is the name with which the cook Pepe Solla (a Michelin Star) has baptized one of his restaurants in Madrid, conceived as a house of meals -and what meals- in the heart of the Salamanca district . The name sets the tone and tells us that here the fish and sea products they are the kings, and it is confirmed by the maritime inspiration that decorates the whole place: exposed wood, fishing lines that hang from the ceiling to the floor, tiles in white and blue tones, sardines drawn on the wall...
Much more than an instagrammable place
But luckily, It is much more than a beautiful and instagrammable place : their authentic **Galician empanadas, the mussels in green curry, the cataplanas ** -a traditional container for steam cooking that Solla has recovered for Atlántico- of mackerel in a cinnamon marinade, the sea bass caldeirada with a delicious a touch of paprika, cheek stew and oxtail in caldeiro… one hundred percent Galician gastronomy, with a light traveling touch to the other side of the Atlantic.
The best of the sea in this Galician food house
**TRADITIONAL-THAI IN WILBRAN**
_(Orellana, 19) _
Said like that, it seems like an impossible combination. but it works . And it has its reason: it rises on the same stage in which it was located House Manolo , traditional tavern recognized for its homemade dishes in old Madrid. And because its current owner, the Thai Natalia Jumnakalap (also owner of the Thai restaurant Krachai) is the daughter and granddaughter of Madrilenians. He owes his mother and her grandmother the traditional touch of the menu and some recipes , like those of the creamy ham croquettes, the Russian salad, the clams a la marinera, the juicy fried squid, a strong oxtail or the classic Spanish omelette , one of the essential starters to try yes or yes from her menu. How is it different from a classic tavern? Their sophisticated and distinguished atmosphere , where there are no traditional cut and woven tablecloths, and where the traditional chairs have been replaced by armchairs upholstered in velvet in bright colours. Plus, It is located in one of the most fashionable neighborhoods of the moment: Las Salesas.
Castizo and Thai? If possible
**THE CLASSIC COOKED IN TWO ROLLS, THE RAYUA **
_(Moon, 3) _
It is the living example that even an ultra-traditional place and a megacastizo dish they can be renewed; At least aesthetically. The stew in this tavern is the same as that made in the mythical The ball since 1870, because the family behind this tavern is the same ( the Verdascos ), only now they have opted to serve the stew in a space with current trends, with a vintage rustic aesthetic, very close to the Gran Vía. Of course, the stew and its ingredients, nor touch them : slow-cooked over charcoal embers and in a stew, as tradition dictates, with a piece of ham bone, black pudding, chicken, bacon, a slice of Asturian chorizo, potato and a good handful of chickpeas. Served in two turns, with soup and stew , a feast that even the least hungry must finish off with the house dessert: delicious baked apple fritters with nougat ice cream.
**VERMUT TO DRINK AT THE BAR IN CELSO AND MANOLO **
_(Freedom, 1) _
It is an old-fashioned tavern, one of those that existed in Madrid in the 1970s, until the inevitable retirement day of its owners. The only thing that, unlike others, this one has been lucky enough to have a new owner who has wanted respect that spirit of yesteryear Barely avant-garde makeup, just a light facelift: the entrepreneur Carlos Zamora -the same one from La Carmencita, also recovered by him and his team, by the way-. That is why it is still the typical bar, with vermouth and beers at aperitif time, with a very careful product that takes us straight north : from Santander come the squid rings, tuna empanadillas -from the north, of course-, pepito veal, preserves and good seafood, as well as homemade desserts such as rice pudding, pot coffee and even the classic bitters.
Tomatoes that taste like tomato
** POTATO OMELETTE OF THE OLD ONE AT THE PEDRAZA TABERNA **
_(Ibiza, 40) _
** La Taberna Pedraza ** is known for its potato omelette from Betanzos , made in the traditional style of this Galician region, and by the digital counter that informs us of the number of tortillas made since its opening in 2015 -they make an average of 40 a day-. And like the omelette, the rest of the proposals on the menu also represent a return to the origin, as its owners say, full of references from their homeland and top quality products: Galician bread, sardines from neighboring Portugal, chistorra from Basque Country, Iberian ham croquettes, Galician shellfish tigers, artichokes from the Murcian garden... and so on, in a tavern with careful decoration and interior design that exudes that classic gentleman style of the 1920s, designed by Lázaro Rosa-Violán , another of the great names linked to neo-tabernism in Madrid.
Follow @\_noeliasantos
Betanzos omelette
*** You may also be interested in...**
- How to flirt with a man from Madrid
- Madrid eating in the sun: the take aways of the city
- What do the neighborhoods of Madrid taste like?
- Flirting in Madrid: tell me where you're going and I'll tell you who you've met
- Chamberímanía (or why it is the Madrid neighborhood you should be in NOW)
- Ponzano: the street in Madrid where everyone eats
- The best hotel brunches in Madrid
- The ceviche route in Madrid and Barcelona
- The best hamburgers in Madrid
- Gluten-free route through Madrid
- You know you're from Madrid when...
- Madrid with 20 years vs. Madrid with 30
- Market of San Miguel and San Antón
- Two markets to dominate Malasaña: Barceló and San Ildefonso
- The best stews in Madrid
- Customs map of the gastronomy of Madrid
- Gastro route through Madrid: David Muñoz's favorites
- The best brunches in Madrid: the route to have a long and late breakfast