Madrid vegetarian VS carnivore: the war is on the table
BREED CARNIVORES
Convinced, proud and with a little predatory point that they exhibit without delicacy in their social networks. They are carnivores of the breed, those who enjoy a good piece of raw meat as much or more than cooked to the point. The steak tartare It's probably your favorite appetizer, and your main course, a T-bone steak of beef high loin. Well, for them there are temples of meat , genuine butcher shops disguised as restaurants, such as ** SQD MEAT POINT ** _(Villanueva, 2) _. The showcases of his kitchen in sight, which is the first thing one sees as soon as he enters, exhibit beef French Brunette, Galician Blonde and Real Ox , pieces that are cut and weighed in front of the diner and accompanied by a detailed explanation of the animal that surely leads more than one to ecstasy. Grilling is the usual way of cooking them, although they are also served in spiced strips or in tartare depending on each dish.
sustainable philosophy
Similar is ** La Cornada ** _(Paseo de la Castellana, 89) _, a newcomer to the city with his vindication of the 100% Spanish grill . His entire offer revolves around the national product , from the tablecloths (Valencian) to the pine wood that covers the tables. And the meat, how could it be otherwise, is also national beef: selected eight-year-old cattle that have been reared in a very natural way, of the breeds Galician Blonde, one of the most appreciated and internationally recognized bovine breeds with the IGP category, and Avileña-Black Iberian , tender and silky texture. After a maximum period of 40 days of maturation, they arrive at La Cornada in different cuts - T-bone steak, sirloin, picaña, entrails, fin or in a hamburger -, where they are cooked on a charcoal grill.
Galician blonde and Avileña-Black Iberian to the plate!
OFFERING CARNIVORES
This is raising the level but good . For carnivores who take a step forward and dare with the bloodiest parts -which are not bloodthirsty, but also- of the animal. In the menu of ** La Tasquería de Javi Estévez ** _(Duke of Sexto, 48) _ the fine offal is the queen: gizzards, tongue or cow cheeks, tails, trotters or pig's snout, brains, neck or zarajos of lamb are the basis of their dishes, as daring as they are tasty, but above all, castizos . Because there was a time when the taverns of Madrid served this type of product without giving it any importance.
Trotters with artichokes and shrimp
STREET CARNIVORES
The Jiménez Barbero Estate _(Augusto Figueroa, 24) _ has earned a well-deserved position among the suppliers of excellent quality meat , from cows raised on their own sustainable and responsible farm, where the breed is the key to their success - note for the most connoisseurs: they cross native breeds such as the Avileña, the Retinta or the Berrenda with the French Charolais. The result is a more tender and juicy meat, more infiltrated -key data for the most knowledgeable-. And as they are aware that the urbanites of Madrid, fans of eating with their hands and on the street, also deserve quality meats, they have filled a food truck with hamburgers and other carnivorous proposals and have taken it to the main street gastronomic markets of the city, as ** MadrEAT **. And he likes it, because he is one of the veterans from the first edition.
The foodtruck of meat happiness
CARNIVORES, BUT LITTLE
We're not saying this because they're leaving it, or because they're not convinced of what they're doing, but because these are people who may not love meat above all else, and putting a bloody morsel in their mouth, like they don't goes with them a lot. However, a good piece -or sin- carnal from time to time does not hurt anyone . For them, a classic among classics that has come to Madrid directly from the Swiss city of Geneva: ** Café de París ** _(Conde de Aranda, 11) _ and its famous entrecote , the only dish on the menu, served with a secret sauce made in Geneva -from where they bring it weekly- with a recipe that has not changed since it was invented in the 1930s by the founder's wife **(and which they say is the best entrecote sauce ever made) **. The diner only has to choose the point of the meat -bleu, saignant, a point, rose or cu- and the amount of potatoes they want as an accompaniment, because they are served 'at will'.
The few carnivores also have other options in the city that are well known to all: It's the burgers. Here the options are endless, both in meats as in side dishes and recipes . But if we have to choose one, we will say two: Meat _(Santa Teresa, 4) _, known as the hamburger place because they only make one, the cheeseburger, and it is delicious; or ** Mad Café ** _(Cava Alta, 4) _, where they serve excellent quality beef burgers cooked on a volcanic stone grill.
The definitive entrecote
BAR AND TAVERN VEGETARIAN
It hasn't been easy for vegetarians, things as they are, to find places that satisfy their gastronomic needs among the city's restaurant options. Until a few years ago, the vegetable gastronomic offer was counted on the fingers of one hand, which forced them to leave practically eaten or dined from home if they wanted to remain faithful to their non-carnivorous principles. But the panorama has changed a lot since then, and the offer that is found is very varied.
Being able to go out for tapas is one of his greatest triumphs, and The Vegetable Triangle _(Antillón, 1) _ has a lot to do with it. It is a tavern that has known how to break with the clichés, proposing different menus, portions, tapas dishes, snack proposals for the afternoon, light dinners and even take away, which are accompanied by different exhibitions and works of art that hang from its walls. On the menu, from pizzas and hot dogs, to croquettes, meatballs, quesadillas, hummus... A way to eat responsibly, and very slowly, because as a sign warns ‘to eat well, you have to know how to wait’, so it is better to go slowly.
The capital's vegetarian tapas bar
BURGER VEGETARIAN
Because being a vegetarian doesn't mean you can't enjoy a good burger to eat with your hands. The key is in the ingredients, and at ** Viva Burger ** _(Costanilla de San Andrés, 16) _ they have hit the nail on the head with a menu of 100% vegetable burgers, made with healthy ingredients and totally animal free . They have more than ten to choose from, from the Italian -based on grilled vegetables with basil sauce- to the Japanese -with algae, asparagus, sweet and sour ginger and purple onion- or even the Arabic -falafel, orange, plums, nuts and mint sauce. And for starters, pinchos, croquettes, salads and wraps, all completely vegetarian.
In B13 _(Ballesta, 13) _ They have also thought about plant-based street food, proposing on the menu dishes with a street aesthetic and a carnivorous aspect, although they are made with vegetarian products in which the meat does not paint anything at all. It is more than recommended not only for vegetarians, but for those who want to take care of themselves a little more by trying new flavors and even for those who miss the food made with meat and. Because in their menu you can find everything from hamburgers to vegetable bacon sandwiches and even seitan kebabs to eat in this small place located next to Gran Vía or in take away format, because they accept take-out orders.
The Ultimate Vegan Burgers
MARKET VEGETARIAN
Eating at a market stall is more fashionable than ever, and one can find almost all kinds of proposals. So much so that even vegetarians can choose their trusted bars, like the one at Botanique, open in the Anton Martin Market _(Saint Elizabeth, 5) _. Theirs is genuine signature vegetarian cuisine, with proposals to choose from courgette and red cabbage spaghetti, quinoa stuffed pepper, veggie burger, creams, salads and even one raw vegan cheese board that, according to a great like Peter Larumbe It is worthy of a Michelin Star restaurant. Their great commitment is organically produced food with which they prepare a healthy, sustainable and very tasty menu. And it goes one step further, because Nacho Sánchez, its owner and chef, defends the kitchen raw , that is, the one that does not subject food to more than 38-42º, because the interesting thing is to process them as little as possible while respecting all their properties as much as possible.
EXTRA-VEGETARIAN
The vegans they are one of the most drastic groups of vegetarians in terms of the consumption of food totally free of animal origin, and for them there are also highly recommended proposals. Like ** Vega ** (Luna, 9), which offers daily menus like no other, emphasizing what is ecological and sustainable. In fact, its owner says that this is not a place just for vegans, but for people who want to take care of themselves and eat well and, more importantly, for those who want to know what they eat. In your fridge does not enter any meat or products of animal origin ; what yes there is room for the kitchen market and seasonal vegetables , with which they prepare a menu that includes appetizers -beetroot hummus, cucumber with samba and peanuts-. Among the main dishes, a delicious Thai-style vegetable curry in crispy poppadoms, or even homemade sandwiches, such as vegetable, tomato and 'cheese' -which is not cheese-.
In this same purist line, Rayen _(Lope de Vega, 7) _ who strongly defends himself against those who say that vegans only eat salads. Clearly those who go to Rayén eat more than that: steamed dumplings stuffed with zucchini or spinach, vegetable legs with crudités, vegetable burgers (rice, seaweed or beets), fruit and vegetable gazpachos, stuffed avocado, quinoa tabbouleh, zucchini noodles, and even crispy seitan and black garlic wontons. How do you stay? The best thing is that all their dishes look for a nutritional balance, in addition to flavor and presence , demonstrating that vegan cuisine is as healthy for the body as any other, as well as respectful of the environment and free of animal origin.
In the street of the Moon, sustainability and awareness
MEETING POINT: THE PRODUCT
That said, is it possible for carnivores and vegetarians to share a table and tablecloth? Despite how polarized both worlds are, it seems that yes, peace can exist between them and the latest openings in the city prove it. Restaurants that are committed to ecological, sustainable, local and trustworthy products, and where you can choose between vegetarian or carnivorous dishes, and all of quality.
One of them is Bump Green _ (Velázquez, 11) _, in which respect for food –vegetables and animals- and the producer are his philosophy of life. ** My Veg ** _** ** (Valverde, 28) _ is another of the great references, a multinational space whose motto is 'the pleasure of vegetables'. The menu consists of dishes made with vegetables from the Ebro Valley orchard and natural products -without additives or dyes- of the highest quality, among which there is no shortage of excellent meats or the best fish. In this same line, Nest Organic (Avenida General Perón, 38), epicenter of healthy and organic food, with vegetables brought from a garden of Cuenca, juices and smoothies made with cold pressure, meats from sustainable farms, and even eco wines and beers. Because his philosophy sticks to his 'City Field' project, that is, bringing organic food from the countryside to the city, which, on the other hand, will help revitalize nearby rural areas dedicated to organic production. And on the more traditional side, Taberna Pedraza _(Ibiza, 38) _, a tavern that defines itself as traditional Spanish, faithful, noble and honest, especially with the product and the diner. That is why they only work with quality products and geographical identity: Black pudding from Beasain, chistorra sausage from Lasarte, tear peas from Llavaneras, acorn-fed ham croquettes, Betanzos omelette with free-range eggs, sausage from Olot, old cow cecina... and so with everything.
MyVeg
And if sharing a menu between vegetarians and carnivores may seem too hasty, how about we start with a coffee? Without a doubt, the best to break the ice. At ** Pum Pum Café ** _(Tribulete, 6) _ you can stay for one organic, freshly roasted and ground, of course from small producers. And accompanied by fresh milk, brought from the mountains of Madrid freshly milked. If things get lively, a good plan could be to try their brunch -it doesn't matter what day, because they serve it all week-, based on natural Greek yogurt with granola and fresh fruit, free range eggs Benedictine style, juices natural... Quite a healthy feast.
Sharing a table between meats and vegetables