Madrid could well be a Galician embassy. In addition to the classic Galician cuisine and product dining rooms, there are other spaces that opt for a cuisine in a modern, creative, fusion, author, informal key... Of course, without losing sight of the Galician roots, such as the ten restaurants in this selection that we present alphabetically.
A'OLLO
We start the route with a whole novelty. Located on the seventh floor of the Innside by Meliá Madrid Gran Vía hotel, this modern canteen is on its way to becoming a trendy venue. Claims are not lacking: a spectacular space (500 m²), a menu that pays homage in a contemporary key to the cuisine of the avoas (grandmothers), with Galician products and where tradition and avant-garde techniques go hand in hand.
And what can you eat in this modern place? To share, mussels from the Lorbé estuary with spicy citrus marinade or (almost) Betanzos tortilla. We continue with the Roman monkfish with an emulsion of padrón peppers; the hake at 63º with peas and garlic sauce or the scallops with truffled potatoes, kikos and modena vinegar. If you prefer more meat, the Josper beef rib with herb-roasted potatoes or the Galician beef steak tartare brioche are good options. Address: Mesonero Romanos, 13, 7th Floor. Phone: 91 936 27 70. Average price: 35-40 euros.
Arallo Taberna
Mestizo and warrior local that arrived, in 2017, from La Coruña with a fusion proposal. And with it continues this house of the Amicalia group from A Coruña (also owner of Alabaster, in Madrid) that maintains a traveling soul. Based on the Galician tradition and its pantry, it is committed to a kitchen that reinvents itself almost every day, by the hand of Daniel Cardaba, a chef who has worked at Alabaster, La Terraza del Casino and El Celler de Can Roca. Among his latest dishes, the langoustine sandwich, crispy crystal bread, crustacean (Galician, of course) fried in panko, rocket salad, tomato and red onion and roasted garlic and kimuchi mayonnaise.
More novelties: sea bass sashimi with bouillon broth; pickled horse mackerel with carrot pickle; Japanese grilled baby squid on broccoli cream; mackerel cured in grapefruit and orange juice ponzu and Galician stew gyozas that are filled with ropa vieja and served with the broth that they make at La Molinera de Lalín restaurant. Address: Reina, 31. Phone: 690 67 37 96. Average price: 35 euros.
Bar Carallo
Singular, to say the least, can be described as this place that opened its doors nine months ago in the heart of Madrid's golden mile. It is a tavern with an avant-garde vocation, where cooking and mixology go hand in hand (in fact, the cocktail proposal is included in the gastronomic menu). And it is that here you eat with glasses, as well as wine. The concept seems clear: to show a modern vision of Galician culture through a contemporary cuisine, somewhat rogue, but respectful of the product, "where there are fusion dishes; there is art; they make queimadas at night, with spells included; wine is drunk in cuncas...", explain the promoters of the project.
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— Swimming Canada / Natation Canada Tue May 26 13:02:30 +0000 2020