Restaurant of the week: Lakasa or love for the product
Cesar Martin , owner and chef, together with his wife Marina Launay , left behind the old location of the restaurant in Raimundo Fernández Villaverde to **move their 'kasa' to Chamberí **. The place is impressive and includes several well-differentiated spaces, a bar area with high tables where 'lakarta' complete continuously from noon to closing , the terrace and the large dining room.
Working hand in hand with the producers has the result that we can enjoy the best without leaving the site and this in ** Lakasa ** they follow it to the letter because, after all, what makes the difference between a successful restaurant and another that leaves us indifferent is that the customer walks out the door happy and comes back . There's no more.
Roast lacquered venison loin with "kasero" mole and spiced spring onion from Lakasa
Its menu offers such attractive dishes that you will not know where to start, well yes, in Lakasa it is mandatory to start with its delicious Idiazábal cheese fritters. And from here the festival goes through the classics.
The Sirloin Wellington : sirloin of old cow, foie gras, cured bacon, mushrooms and onion are integrated as a farce in this delicacy, where the good hand of the cook is visible, impeccable point of meat and a crispy puff pastry that treasures a juicy interior.
The Aged beef steak tartare which is prepared in front of the diner to their liking, minced meat with a knife, taking care of the size of the pieces so that they preserve the bite and the classic combination of egg yolk, Dijon mustard, pepper, perrins sauce, olive oil and a mixture of different Tabascos that together with the garnish of pickle, capers, hard-boiled egg, onion and chives makes more than one drool. A true must for lovers of this dish.
Idiazábal cheese fritters from Lakasa
Don't miss out on some of the most recent creations offered at Lakasa, which are clear examples of the creativity of César's cuisine. We propose the beef meatballs carbonara : a combination that works perfectly where the contribution of juiciness and umami introduced by the carbonara multiply the already excellent raw material of the meatballs, highly recommended.
Nothing better represents devotion to the product than dishes that, after their apparent simplicity, give prominence to the raw material quality touched minimally but with great care and that's why we love the Teardrop peas with ham fat and poached egg, maximum luxury.
lakarta extends offering dishes that adapt to any taste, but we are forced to think of a special group: the cheesemakers.
The french cheese board from the cellars of the Alsatian tuner bernard antony they are a delight for those who appreciate a good cheese, offered at their optimum point they are an ideal way to give way to desserts. And that is, oh! How are the Comtes?
Lakasa cheeses
In the sweet section we opted for a classic flan , in this case of sheep's milk from the Ultzama Valley (Navarra) and free-range eggs, a traditional recipe that with its suggestive swagger invites us to attack him relentlessly.
One of his strengths outside the kitchen is social networks. Since its inception they have been able to play this card with great ease and on their comprehensive website we can read their monthly newscasts by Riki F.Callejo, who is also part of the kitchen team, and even enjoy streaming from the kitchens that invite to live from within everything that is cooked, a very educational and entertaining way to enjoy gastronomy and feel that you are from 'lakasa'.
Address: Plaza del Descubridor Diego de Ordás, 1, 28003 Madrid See map
Telephone: 915 33 87 15
Schedule: From Tuesday to Saturday, from 12:00 p.m. at 11:30 p.m. Sunday, Monday and holidays, closed.
Half price: €40