Listado de la etiqueta: restaurant

How many times your favourite bar or restaurant was so full of people and impossible to get in on a random weekend? What about the bruch? Sunday morning queueing, the Madrid revisitation of Sunday Bloody Sunday by the U2.

Madridiana has the solution for this annoying weekend madness.

The method is: hype cool centric location on Monday or Tuesday, leaving the M30 for peaceful and relaxed locations during the weekend (remember that weekends start on Thursday in Madrid, or better Juernes).

meraki madrid

Meraki is a great example of the perfect weekend location.

Lore and Cris, the owners of Meraki restaurant decided to open their first venture in Carabanchel instead of a more centric barrio.

It’s a challenge but most of all it’s an innovative idea and proposal, and when I see innovation I see future and I have to support it.

The name, Meraki, is the first step into this wonderful world, because Meraki comes from the modern Greek and means “do something with passion, with absolute devotion, with undivided attention”, exactly what Lore and Cris transmitted me.

Even if there is a lot of green and blue, cold colours, Meraki it’s really a warm restaurant welcoming clients with a unique atmosphere, also thanks to history of how it was built and which materials have been used like the woods that  comes from the Iglesia de Fuente el Saz del Jarama.

At this point you might have already reserved a table in Meraki for the weekend and I haven’t talked about the food and the barra (which will be explained by Enzo Lauretta, the drinks expert).

And to be totally sincere I haven’t mentioned the first two part of the atmosphere that I guess are the most appreciated, the green walls and the beautiful murals in the terrace.

So let’s start with the core point of a this gastro restaurant: the menu.

meraki madrid

This fantastic ensaladilla rusa is the first bite of Meraki cuisine, as a welcoming tapas.

The starter best seller is the tartar, in the veggie, fishy or classic meat version, it’s really special, and the famous guakamola, which is a sort of avocado tartar, the paradise of avocado lovers.

meraki madridmeraki madrid

Look at the mango and the tomatoes in the veggie version, no filter picture of course, with my Nikon, it was delicious, I could have two more, even if the portions are huge, and dine with it, as starter, main course and dessert.

Choosing the main courses was not an easy task, the burger with beer bread sounds incredibly tasty, the tuna tataki perfectly matches with the tomatoes tartar, tortilla and croquetas for the classic spanish food with a Meraki touch.

In the end as for the guakamola we went for the funny naming, with the Maki taco as a mix of japanese uramaki and mexican taco, and a classic dish de toda la vida, the carrillera de ternera with patatas purea.

meraki madrid

Like a happy kids I was surprised to find my favourite water, San Pellegrino, the best sparkling water in the world.

Not to mention the tablas of quesos and jamon, cecina de Leon, with many starters and main courses made with cheese, Italian with the Burratina and French with the queso Camembert.

So many different cultures in one menu, totally in harmony between each other as a fusion concept should be considering that our tastes are changing every time we travel to a new destination and its culinary tradition and culture.

Creativity is the fil rouge of Meraki, it’s in every mesa, in every sofa, in every dish, that’s why this is not an ordinary restaurant.

Enzo’s thoughts

meraki madrid

As it was for the San Pellegrino water, the same accurate selection for the coffee with Illy and for a tremendous complete selection of Vermouth, with the Martini Italian version called Riserva Speciale Rubino, Cinzano 1757, then Casa Mariol, the classic Zecchini and much more.

Last but not least we also had what we call a «barra experience» with the bartender Joaquin Poyatos that we already had the chance to meet in occasion of the regional final of the bartending competition Made with Love, in collaboration with the Campari Academy, that put together the best bartenders of Madrid.

Joaquin prepared for us a special cocktail that it will be included in the new menu of the restaurant than we were able to try and preview.

meraki madrid

A cocktail made with Spinach, called Popeye, paired with a spinach biscuit that perfectly matches with the cocktail.

His idea of the contamination between the cuisine and the barra, as a liquid exchange of knowledge really fascinated me, and the same it was during the Made in Love event when his creations were aromatized with olives, like if the tapa was inside the cocktail.

Every thursday and saturday there is always live music in Meraki so that know you don’t have any excuse to not trying this unique place.

Wishing all the best to Lore and Cris, we can’t wait to be back to Meraki, convinced that their passion and dedication will be the key for the success and growth of this restaurant, which might be only the first of an amazing series of locals.

More information here: Meraki.

Donde Marian

There are a lot of things that can occur during a dinner. The focus is always on what you eat, the taste, the smell of it, and in some cases it can also involve the touch feeling when the food should be eaten with the hands.

Well, in Donde Marian I also listened a lot, probably the most used taste was definitely hearing, and it rarely happen to enjoy a meal at restaurant while learning a lot of interesting thing about the quality and selected ingredients that you can find on the menu.

Even if the historic founder Marian de la Peña retired in 2016, the service and the key dishes are at the same level as they have been for more than two decades.

Donde Marian

Marian left her restaurant to her niece, Ana Hernández and her husband Alfonso Luca de Tena. Ana as a successful architect took care of the restoration of the different areas of the restaurant with a classy restyling of powder blue tones and modern lighting.

What didn’t change is the core and most important part of restaurant: the team. Same chef, same waiter and waitress. The star dishes of Donde Marian like the seasonal vegetables, artichokes and white Navarra asparagus are still the same, as the chuleton, a huge ribeye grilled in the best way.

In the end, Donde Marian continues to take good care of his clients.

And this is probably why in Donde Marian in two decades became so popular and has so many trusted clients, season after season.

Like I did last week, all the clients have learned when they’ll find asparagus and when artichokes because the strength of this place is that almost military selection of only the most valuable products, with a special reference to the vegetables.

I’ve learned a lot about how the white Navarra asparagus is so white and how taught is life of an artichokes collector. As my father worked as greengrocer and I never had the chance to hear from him how passionate he was about his job, I found really interesting and inspiring to hear the passion that Alfonso’s suppliers, La Trailla, put into their daily job, proud the have the best white Navarra asparagus of Spain. Which by the way as a really tiny percentage of worldwide production because most of the white asparagus in commerce are from China, like the 95%.

la trailla

What also impressed about Alfonso is that he defined the Donde Marian kitchen as a “cocina honesta”, because they want to be honest, the chef have always, and will always, cook only the seasonal products, presenting to clients only the best real food when it has to be eaten. The menu has the same high requested meat, vegetables and fish typical Spanish food for the trusted clients, but now as also some new entries like Italian Burrata as starter or two different tartar, one with beef solomillo and one with salmon, both perfectly hand-cutted.

Everything is homemade in Donde Marian, from the starters to the desserts, and the wine selection is really impressive.

They also have a “menu jovenes” at 28€ when the medium price for a dinner is usually around 40€, and I guess if you see the passion that Alfonso and his historic team put into Donde Marian you’ll understand that all the best products research they do, and their 100% honest food principle is very rare and totally worth the bill.

In Donde Marian you can enjoy a star dinner, or lunch in a beautiful restaurant or in its amazing quite terrace and try a classic of Madrid since two decades.

More Information: Donde Marian.

tuk tuk asian street food

Monday night, Calle de Alcalà 167. Welcome to the newest Tuk Tuk asian street food restaurant, or even better south east asian street food restaurant.

Not my first Tuk Tuk comida, but definitely the first relaxed one.

tuk tuk asian street food

I’ve been previously in Calle Barquillo and ordered from Deliveroo several times, but I’ve never heard the history of the restaurants (more than one, and even more than the two mentioned), and had the chance to try so many different dishes sharing the bowls like if they were tapas, between spicy lovers and spicy kind of haters like me.

The first thing to take into consideration when ordering at Tuk Tuk restaurant is the spicy level of food that you can handle.

I am definitely not an harder spicy taster, but I am really into ginger, curry and chilly too, so I can dine with all the comidas with one and two peppers in Tuk Tuk without any problems, but this is a very personal choice.

I can state that if you are a spicy lover you’ll be challenged in Tuk Tuk, there will be a lot of great food for you, from the entrantes to the desserts, and the same story for the sweet flavour lovers, like me, you will desire the chili mango bowl as the ultimate favourite asian food.

Let’s start from the begin.

Why Tuk Tuk and why southeast asian street food?

The founder of Tuk Tuk restaurants is Ricardo Alexander, a british bollywood actor and entrepreneur that has lived a lot of years between the tuk tuk streets of Asia. Exploring different countries and food tradition of south east Asia he was able to live the spicy world of asian food cuisine. His travels and researches brought him to start experimenting with all the most common ingredients and recipes he had tasted around Bangkok, India, Philippines, and Vietnam.

If you have never been to Asia you can start understanding the real complexity of a pad thai or the hokkien, which might be less know but is to me a masterpiece of the Tuk Tuk menu.

I guess Ricardo should be both proud of teaching and letting newbies about the south east asian street food traditions and as well of the people that have already visited one of those countries. They can really appreciate all the details in the restaurant design and the in the food menu felling the same atmosphere they have already lived, every sip of Tom Ka Gai soup and every bite of the Ayam Sambal brochetas.

I’ve to admit that I’ve really appreciated both the design of the menu divided mainly into rice, soup, noodles, curry, and the very useful explanation of the Tuk Tuk master.

To be honest the sexy bao in Tuk Tuk asian street food is the only one I’ve really appreciated so far in Madrid, because of the softness of the dough and for the shape too. It is much easier to eat when the toppings are vertical and not horizontal. The taste is really great, soft and crispy with the these delicious red onion in escabeche.

And mint, lots mint and herbals, the sexy bao like many other dishes has a good portion of mint leaf on the top of it. I am really into mint and usually you find it cooked, but this is really fresh and gives a twist to the strong pork taste of the bao and same thing for the main courses.

tuk tuk asian street food

Not sure if a spicy beginner like me can handle a whole portion of Malay Curry Laksa but have for sure need to try it, because this is really a special dish, a real asian gem brought in Madrid straight from the asian markets. Curry and coconut soup with prawns, chicken, tofu, eggs and noodles, and it’s so beautiful, look at this strong yellow colour, impressive.

tuk tuk asian street food

My suggestion? Find 4-5 mates with different tastes in terms of spicy addiction and share with them one rice, one soup, at least a noodle meal and for sure half bao and some brochetas. You’ll end up with a more complete south asian street food experience as if the bowls were tapas, and be back to Tuk Tuk sharing or ordering your favourite, which in my case will be really hard between the chili mango chicken and the hokkien, really really hard.

Make sure also to find a sharing desserts mate because the match of white chocolate and ginger of the lemon cheesecake is massive, I mean, white chocolate and ginger, could you ask for more?

Not to mention the superb Dorayaki with banana ice cream and spicy chocolate sauce, unmissable.

You can find the full menu here.

The Tuk Tuk restaurants are actually 5 (+ street food festivals), and these are the locations:

Tuk Tuk C/ Cardenal Cisneros 6 (Metro: Bilbao)

Tuk Tuk C/ Barquillo 26 (Metro: Chueca)

Tuk Tuk Av. General Perón 16 (Metro: Santiago Bernabeu)

Tuk Tuk C/ Alcalá 167 (Metro: Goya)

Tuk Tuk Mercado Vallehermoso C/Vallehermoso 36 (Metro: Quevedo)

 

 

Diurno Madrid

Diurno Madrid

After I’ve heard a couple of friends celebrating Saint Valentine’s day at Diurno restaurant in Chueca I was waiting my turn to try this well known foodie mecca.

I went there on a Saturday lunch time. The menu was divided into three main part, an ad hoc special menu, the brunch menu and the à la carte choice. I went for the third choice and asked directly the chef what he would have suggested me.

diurno madrid

They suggested me, and I’d suggest you the three rices special chef, but I didn’t go for it becaus one of the rice’s sauce was with mushroom and I am not a huge fan of them.

 

Even before start choosing and ordering a delicious bread with a sort of basil hummus was ready to be tasted as starter on my table.

It was really good, I never tried an hummus with basil, and really seems like italian pesto with the texture of chickpeas.

I ordered my Casimiro Mahou special edition beer and started eating my fried aubergine with brown sugar honey. I really love, when I can, eating with my hands, because in this case the aubergines were not too hot and too fried. Adding the touching experience with the raw surface due to the sugar it’s an added value to the tasting experience.

diurno madrid

Before the arrival of the main course, the bonito tataki, I’ve tried the special chicken fried gyozas dumplings. Visually they were really special, I tired them and I was really glad because the frying process is very light and the consistency in the end is so crunchy that you cannot compare them with any other asian dumplings.

Here comes the tataki with fresh cucumber, a rice base, tobiko and sesame seeds top.

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Tataki is one of my favourite japanese dish and I usually get the tuna one, so this was the first time trying a bonito version. I think the combo with the tiny cucumber slice, rice and the tobiko and sesame toppings is perfect, because different texture, different tastes and none of them covering the protagonist of the plate.

I really have to admit that I was really impressed by the menu, both meat and fish main courses were a special balance of different ingredients, that I am already planning a second date with Diurno.

 

I didn’t get any of the cocktails to end my lunch even if the choice was interesting and the bloody mary at the closest table had a really buena pinta. I just ended as always with a suggested dessert, that in this case with the flan de la abuela which means flan of the granma, and it looks and tastes awesome. The pistachio crispy toppings is the final touch and the perfect match on your spoon full of flan. A great homemade dessert, as all the other choices, casero casero.

diurno madrid

The real end of my lunch, after days having in mind my favourite liquor, my italian pride, the Limoncello. There is nothing better than ending a lunch or a dinner with a Limoncello.

 

Thanks Diurno, see you soon!

For more information: Diurno – Calle San Marcos 37

vila brasil madrid

I’ve never been in Brazil but I really love the taste of Brazilian food as I can state from Brazilian Restaurant I’ve tried so far.

In Milan my favourite was a rodizio restaurant, quite far from the center, close to the airport. The quality of food and especially of quality of thier meats was so excellent and so cheap if compared for example to all the argentinian restaurants.

Last week I had the chance to discover my official brazilian restaurant in Madrid, and of course a rodizio restaurant, it is called Vila Brasil.

vila brasil madrid

I went there for lunch, during the week, when the prices are really great, you have the buffet and seven types of different meats for 13,95€ (only for lunch). On Saturday and Sunday for lunch it’s 17,95€ but with fourteen different types of meat. For dinner you always have the the complete rodizio option (fourteen meats) at 22,95€ during the week and the weekends.

I was not surprised when I discovered that lots of footballers, not only the brazilians, are trusted clients of Vila Brasil. You just enter and see some of the most famous footballer t-shirts signed.

If you don’t know what a rodizio brasileno is I can explain it as a of sort of sward filled with meat that is served right at the table (as in the picture).

In Vila Brasil everyone has as a semaphore card that can be turned on the green side if you want more meat or on the red side if you want to stop, or just have some rest.

The buffet is really great too, lots of salads and a great variety of starters. The typical black beans and white rice from Brazil is the unmissable plate. I thought it was a vegetarian alternative to rodizio but it is not because the soup is made with pork.

As I am a pineapple lover I also tried the rodizio with pineapple, hot pineapple, because it is cooked in the same way as for the meats, but with cinnamon instead of spices.

The brazilian beers which I have never tried before turned to be really great and perfect for me because the taste was not so strong as most of the artisanal beers I know.

Last but not least you can’t leave Vila Brasil without trying one of their caipirinha because the exotic fruits taste can really transport everyone to the Brazilian culture and vibe, a sip of their caipirinha is more effective than a virtual reality pair of glasses.

I’ve tried the mango one, which is my favourite from all the time and it was great, as I think the coconut one which is the preferred in Vila Brazil.

Another thing that really impressed me was the “pan de queso” which is a tiny rounded bread made with special cheese. The consistency is so different the the normal bread and the taste was so good that I can not compared it with any others kind of bread I’ve ever tried.

The desserts are great too, I suggest all the tropical fruits tastes, like the mousse de maracuja, because I think are much more typical than the classic desserts you can find in other restaurants.

If you reserve from the website there is a special -20% discount. You can see also the full menu and prices, more pictures and maybe get the chance to meet Marcelo from Real Madrid.

More info here: Vila Brasil.

georgia madrid khachapuri

Have you ever eat in a Restaurant from Georgia?

I’ve never, until Yesterday night, starving after more than a two hours play at the theatre.

In the middle of Chueca I was looking for something new, didn’t want to try another japanese or thai restaurant.

Here comes Khachapuri. Their logo is super clear, I immediately understood what was the typical dish they were symbolizing, and I thought: «Ok, let’s do it».

And if I am writing this article is because I discovered something new that I would love to suggest.

Khachapuri you might have guessed right was my choice. The fact that traditionally you have to eat it with hands give to this tasty sort of pizza an advantage because I love eating with the hands. The touch and smell feelings are stronger when you leave the cutlery aside.

Unfortunately Yesterday I went out without my Nikon camera, so the pictures are all made with my phone. I really didn’t expect to discover such a lovely place.

Because in Calle Victor Hugo 5 is not only the food that rules this place, the atmosphere and the design of the restaurant is special. Perfect colors, perfect lights and all the graphics are extremely cool.

I definitely have to come back, the food was great, I mean a cheese overdose is Always welcome. And in the end, my fear was let me be sincere, not to digest all that cheese and the melted butter over it, but I didn’t had any problem.

Enjoy my Sony XZ pictures until I will be back with my camera, or even better, you should go, taste and see the khachapuri yourself.

More information available here: Khachapuri Madrid.

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Keyaan's madrid

Keyaan's madrid

Keyaan’s was a pleasant discover on a very slow Sunday morning, walking in Chamberi, shooting the ABC museum and recording a group of enthusiastic grampies playing bowls in the middle of the park. I can stay hours watching these kind of everyday scenes.

The colours of Keyaan’s windows and the smell of strong coffee caught my attention even if I was a bit sleepy and haven’t had nothing for breakfast.

What’s better than a very good espresso with a special latino mix of coffee beans?

The answer is: an espresso with a sweet empanada. White chocolate and Oreo. I really don’t know why but even if I am used to drink coffee without sugar (only good coffee like Keyaan’s), I really can’t sip my hot espresso without a sweet beside.

The atmosphere in Calle Blasco de Garay at number 10 is really nice, the tables are simple and well separated, the noise of the city is left outside the light blue crystal door. All the colours of the walls, the chairs, the paintings, are the perfect match for an immersive Dominican Republic experience.

I sat on the table close to the main window, where there was the huge Keyaan’s lettering and the perfect shooting light and it was really funny to watch people walking over on the Street, looking at me biting the delicious empanadas.

I’ve tried almost everything, starting from the morir soñando, a very typical Dominican batido. Taking a refresco would probably ruin the 360° experience.

Zakiya, the Londoner owner, with her Dominican husband in the kitchen shaping all the best tradition of his roots into super tasty bowls of food, explained me all the dishes and the specialities of the Menu.

You can quickly understand how much love and care this young and beautiful couple have put in their entrepreneurship adventure. Everything is curated by them, and the name of course, directly form their son’s ID, Keeyan’s is his second name.

But let’s go back to the food :)

I do believe that when I was tasting my yuca bollitos filled with cheese, people watching from the outside might have thought I was really delighted by those bites, same for the quiped bollitos filled with meat. That smooth black pepper in both bollitos really brought me to heaven.

If you are lucky enough to work or live close to this empanadas heaven you might also enjoy their crazy monday promotion from their Facebook page. I will definitely come back soon, probably in the weekend again, or for a Locura Monday, will see.

For more information: Keyaan’s Facebook page.

Keyaan's madrid Keyaan's madrid

Keyaan's madrid Keyaan's madrid Keyaan's madridKeyaan's madrid

Hermos y Malditos madrid

Hermos y Malditos madrid

I’ve discovered Hermos y Malditos as soon as their Instagram profile was opened. Probably one of the most interesting Instagram feed I’ve ever seen. It was clear to me that I would love the place. Reading a bit more about the cocktail bar I also discovered the cocktail menu had one super hipster mixology tresure called «Wes Anderson».

Obviously yesterday when I finally had the chance to go there I took a quick look at the menu and ordered cocktail named as one of my favourite movie director. The very kind barman told me that due to the decision of creating this Scott Fitzgerald atmosphere, this key cocktail was renamed as the famous writer. Hermos y Malditos is infact the spanish version of the very renowned «The Beautiful and Damded».

Well, the cocktail was very good, and I also appreciate the candies and the still water as soon as I sat down to the blue velvet sofa (yes, another Director’s quote, Mr. David Lynch).

This is a very unique location, the music with the deejay was perfect, the design of the cocktail room was perfect. I didn’t have my Nikon Camera with me, so all the pictures were taken with my new mobile phone. I am getting used to it, and was a bit tipsy because of the cocktail, but the result is quite good for a Sony XZ.

For more information:Hermosos y Malditos

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gigi meet me madrid

gigi meet me madrid

I am really in love with Gigi Meet me Bar. You cannot walk along calle Luchana and hesitate a few minutes trying to get sneak peek of this lovely restaurant. The elegance and all the details of the main room will encourage you to get in. It looks a lot like a French or better Parisian bistrot, but it’s 100% from Madrid, behind Gigi there is a gran mujer Pilar Menéndez. She welcomes her guests as Gigi like if the restaurant was a real house with lovely tables, pink velvelt and a very familiar fireplace.

A great idea for a breakfast, a quick lunch or a relaxed dinner. Not to forget the Croque Madame you can find at Gigi’s brunch. Just watching the menu you can easily fall in love as I did.

Last time I went there it was after a great morning at the Museo Sorolla. 10-15 minutes walking and here we are in calle Luchana.

More information here: Gigi Madrid.

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