A facade like a lifetime.
They met a long, long time ago. "In the Hospitality School, so imagine," he says Ernest Munoz. He was 17 years old, Ivan Saez, 22. Once they graduated and became friends, the first restaurant they took over “responsibly” was El Zorzal, “Zaranda's little brother”.
“It was not ours and it had to be in the image and likeness of Zaranda, we were both a bit tied hand and foot, but we grew very fond of it, we made a large clientele that, in fact, today has returned to this new The Thrush”.
They admit that behind this revival, there is “a romantic touch”, very much in line with the cuisine that unites them both, for which Iván Sáez has made a name for himself in Madrid and national gastronomy with his restaurant Disengage. Now El Zorzal would be almost a little brother of that one, where tradition is still the queen.
Cod fritters in tempura. Classics now.
In the heart of Madrid de los Austrias, this new El Zorzal has the soul of a tavern and a body/menu full of classics that never bore and always want.
"We have evolved a lot from the previous El Zorzal concept, it has nothing to do with what it was back then," acknowledges Ernesto Muñoz, who is in charge of the kitchen every day. “But there are some classics like the croquettes, the tail of everything or the tripe that we maintain; although, obviously, they are very up-to-date. We use better techniques within what is an updated traditional kitchen”.
Artichoke flowers with ham.
Those clients of the old Zorzal will find some of its classic recipes, but it will also appeal to those who are looking for the usual cuisine well done. In addition to the dishes that Muñoz mentions, there are the cod tempura fritters or the Russian salad with house-made tuna.
"It's a traditional kitchen, but with a touch more," says Muñoz. “It's not about pouring a pot of lentils onto the plate and that's it. We use different funding techniques. Everything is well thought out." But the idea and the good thing about a great kitchen is that all that work reaches the plate in the form of a traditional flavor.
The room with the thrush presiding.
Among the main ones, there is land and sea. Spoon and rice. Always following the season. Just these weeks, summer has given way to fall. The squid have disappeared and a plate of wood pigeon has entered. "We have removed the tomato and we have put the artichoke," says Muñoz.
A Madrid tavern without calluses…
Friends and partners, Ernesto Muñoz and Iván Sáez have been understanding each other for more than 15 years in the kitchen and El Zorzal is the result of this kitchen with four hands and two thinking heads. Muñoz takes this new tavern “100%”. "Iván gives me a cable with the management part," he says. "Y We created the letter between the two of us, we both see the kitchen in the same way and that's the good thing about being able to work together”.
Ham croquettes straight to the top of the best.
WHY GO
Because the kitchen of always is the one that never tires and Ernesto Muñoz and Iván Sáez have it clear. His classics never fail. And it is a perfect option for outings of the Teatro Real. Or the surroundings of the historic center of Madrid.
ADDITIONAL FEATURES
Attention to the menu of the day prepared by Ernesto Muñoz, traditional cuisine proposals, but cooked like never before: cold lobster cream, marinated Iberian secret, grilled... Simple and elaborate dishes. First, second and dessert (plus bread and drink) for €15.
Creamy carabinero rice.
Address: C/ de Santa Clara, 10 See map
Telephone: 91 201 73 91
Schedule: From 1:00 p.m. to 4:00 p.m. and from 7:30 p.m. to 11:30 p.m. Closed Sunday and Monday nights.
Half price: €35