Why do we tell you that you have to go to Moralzarzal? FOR THIS PHOTO
Barrenola represents the fulfillment of a dream, that of the owner of it, Francisco Larrea , who wanted to move to the Sierra de Madrid all the feelings of the namesake Basque farmhouse of his grandparents , where he used to spend the summers.
The unmistakable aroma and flavor of product kitchen (which was once called kitchen without further ado), yes, with some signature touches.
The author we are talking about is the Chef Yago Marquez , educated in France, at the school of Paul Bocuse of Lyon and with an extensive tour in restaurants with Michelin stars in Paris ( Pierre Gagnaire, Pavillon Ledoyen and L'Atelier de Joel Robuchon ) and from Spain ( Martin Berasategui ) . His collaboration with the chef with the most stars in the Spanish market continued in Shanghai, where he was head chef at the Martín Berasategui in that city.
A Basque farmhouse in the heart of Moralzarzal: Barrenola
Berasategui has said of him that “He is a cook of ten. A standout that grows and grows, the mane of daring is let down, and creates paths and techniques that revolutionize” ; and from Barrenola that "with this kitchen team, Basque gastronomy in the Community of Madrid could not be better represented".
Being that of Barrenola a product kitchen , the menu changes constantly, adjusting to the seasons and to what the market offers us, but there are some 'immovable' ones that have remained since their opening and that in all probability are destined to become hits.
THE STARS OF THE CHART
We highlight the Creamy Iberian ham and cooked croquettes ; the grilled octopus with potato parmentier, roasted white garlic mayonnaise and oil flavored with paprika, the suckling lamb shank on truffled potato cream and port shallots, the braised chop with confit piquillo peppers; the kid's leg vacuum-packed with spiced applesauce and seasonal vegetables; the Candied piquillo peppers; and the Biscayan tripe with nose and leg, so delicate, that we would dare to say that they feel good even on a warm August afternoon....
This scallop is EVERYTHING (Barrenola)
WHAT TO ORDER FOR DESSERT
In section desserts , Iago yields the baton to his wife, Cecilia Delpin , who reinterprets with great sophistication some classics of the Spanish pastry tradition.
And she offers us Brioche bread toast with artisan coffee ice cream with milk; the Barrenola version of the Cheesecake with Blueberries ; the Pastry cream mille-feuille with homemade cheese ice cream ; and the Rice milk curd cream with homemade cinnamon ice cream and lemon biscuit, a rice pudding that has all the flavor of rice, without having grains inside.
Barrenola desserts are the creation of Cecilia Delpin
TO DRINK
The wine list brings together references to the best Spanish appellations of origin and grape varieties, and also includes a careful selection of foreign wines , as well as some wineries with less renown, but that produce very good quality wines. The best you can do is go with desire to discover new horizons and let yourself be advised by the maître.
Basque style, top product and with views of the Sierra
WHY GO
Because in addition to being a site recommended by Martín Berasategui, for taste Basque cuisine in Madrid, from its spacious dining room with large windows we can see the Sierra and the Ball of the World . Does anyone give more?
ADDITIONAL FEATURES
It also has a bistro with high tables and stools, where they serve breakfasts, snacks, sandwiches , And the weekends, pintxos , in the purest Basque style. Both the bistrobar and dining area are equipped with a terrace.
And if you are looking for something more intimate, you can opt for the reserved one, an exclusive space for only 12-14 people.
Yago Marquez creating
Address: Calle Lago Ontario, 24, Moralzarzal See map
Telephone: 91 855 66 77
Schedule: from Tuesday to Sunday, from 8 to 24 hours
Half price: €30