On the side are onions and queso and a powder I can’t identify. Why did the cider taste like Sherry? Because Apple and shrimp don’t pair but Sherry and the sea do. The chef has taken all the rich shrimp essence out of the shrimp and condensed it into those globes. The partner was some crisp bits with avocado cubes and three grey green globs.

A big beauty of a gambas prepared whole and barely cooked (the proper fate for it). Why does it seem like a Sherry?Ī shrimp and partner dish arrived. A crispy fried base held a return to potatoes and on top a carefully cared for egg yolk that oozed to unite the dish.Ī volcanic cider. I thought I heard iberico in the description. Calling the Mona Lisa a portrait of a lady is correct but misses the mark. Tuna on a hard boiled egg covered with Mayo and stuffed with potato salad. It sat on an ovoid of similar color and cover as before. Pine nuts and crispy vegetables paired with some shellfish either born in tiny bites or carefully trimmed to that size.Ī recognized the bubblegum tuna on the next course immediately. A very thin crisp base and a taste of surf. Their patience and my confusion was a feature not a bug.Ī tart overflowing with a creamy foamy top. With my dozens of Spanish words, I’m more fluent in Spanish than most trolls of Hogwarts so I insisted on Spanish only, which they obliged. Spanish roosters were still on their first coffee.Ī fully bilingual staff (at a minimum…I suspect they expertly handle all dialects). I dine early by my standards and at a time that most Madrilenos would describe as Jurassic. A simple menu - a few variations on the governing notion that they will take care of you and at the end provide a menu of where you went. An understated entrance that you could walk by and be corrected by google maps and walk by again and turn three times on the wrong Calle before finding it. I intuited a Spanish influence and that an island suggested seafood and a volcanic one suggested very mineral rich wines but my intuition ended there. To slice off such a delicate and unique slice of Spanish gastronomy thrilled me, particularly given my ignorance of the place. A trip (via cuisine) to the Canary Islands. Without planning (a brave confession on my part - spontaneity is something I measure worse than most of the seven original sins) I managed a table at Gofio. I chose Madrid for the weekend given the fact that I had spent considerable time in the other continental destinations I would traverse during the work week.įood and culture would be my focus (given the jet lag and fatigue and stress of the week, modest adventures seemed more appropriate). The trip began in London but I did have (and did in fact exercise) some control over the journey. Work had brought me to Europe for two weeks which forced (and I use the term loosely) me abroad for the weekend on the company’s dime.

The joy of exploring their cuisine is part of the experience and I don’t want to steal that from you with the following clumsy description. If you believe you’ll have the opportunity to dine here in the next years, skip the review and simply go.

American Restaurants with Delivery in Barrio de Salamanca.

Restaurants for Special Occasions in Madrid.

Late Night French Restaurants in Madrid.

Italian Restaurants for Families in Madrid.

Hilton Grand Vacations Club on the Las Vegas Strip.

Hotels near Museo Nacional Centro de Arte Reina Sofia.

Hotels near Museo Nacional Thyssen-Bornemisza.

Literary Quarter (Barrio de Las Letras) Hotels.

InterContinental (IHG) Hotels in Madrid.

Cafio mar