Following on from Part Two…

La Gabinoteca serves food in a tapas style but is far removed from your traditional tapas restaurants. I know I covered tapas places in Part one of my ’72 Hours in Madrid’ blog post, but La Gabinoteca deserves a mention all on its own. It was just that good. Anthony Bourdain featured it in his Madrid episode of No Reservations, but independent research on various food forums reveal that some suggest that it is worthy of the best tapas title in Madrid. I can’t possibly judge that, not having eaten at every tapas place in Madrid, but one does walk away with a feeling of being wowed by an experience that is so inventive, so complex and yet so simple at the same time.

The restaurant is the younger and less formal sibling of Las Tortillas de Gabino, a restaurant which has received a lot of critical acclaim. It is the brainchild of brothers Nino and Santi Redruello whose family of restaurateurs are responsible for La Ancha, a well known restaurant in Madrid.

The décor at La Gabinoteca was interesting to say the least. The restaurant is split into two levels with the more casual-bar dining area being downstairs. There is an eclectic mix of furniture including high chairs; low chairs as well as a ski lift (yes a ski lift). It was fun, quirky and arresting, and gave you lots of interesting décor points to talk about.

The menu is split into four sections: appetisers, meat, fish and desserts and the restaurant recommends you choose at least one from each section.

A dish of patatas bravas with octopus and a spicy salsa (€5.15) was tasty and comforting. The hint of spiciness in the sauce added a kick to the dish.

Patatas bravas & octopus

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Following on from Part One…

CASA SALVADOR

The idea for trying Casa Salvador came from Anthony Bourdain’s TV series called No Reservations. In case you have never heard of this show, Bourdain basically travels to different cities around the world to eat at some of the best food haunts that each of those places have to offer. I digress, but the food Boudain tried in the Hong Kong episode was out of this world, enough to make you salivate. Boy do I want Bourdain’s job!

Anyway, in the Madrid episode Bourdain goes to Casa Salvador. In its heyday, Casa Salvador was the place where bullfighters use to go, and famous celebrities, the likes of which included Ava Gardiner, also went if they wanted a bullfighter. You get the picture. The chef is Pepe who took over the restaurant from his uncle when he was in his teens. Pepe must be at least 60, so that gives you the sense of history surrounding Casa Salvador. There are lots of pictures of bullfighters from a bygone era on the walls, the ones you might find in a museum, and with all the waiters dressed in white jackets, there was an old school feel to the restaurant which I found rather charming.

The signature dish here is ‘rabo’, braised oxtail (€16), which Bourdain lapped up with fervour when he visited Casa Salvador. This dish is quite common place in traditional restaurants in Madrid and I couldn’t think of a better place to try it then at Casa Salvador. The oxtail was tender and beautifully cooked, and the braising sauce was rich and flavoursome. This dish was cooked how ‘mama’ would have probably made it back in her day. The only thing that let it down was that it was a bit too salty.

Oxtail

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ESTADO PURO

What does one do with 72 hours in Madrid? There is of course a wealth of art to feast your eyes on (think Prado) and the fixtures at the Bernabeu would probably tempt many sports fans. But with the likes of Ferran Adria as one of the forefathers of modern Spanish cooking, I was most excited by the prospect of exploring some of the food options that the Spanish capital had to offer. That and the likelihood of warm and sunny weather had the makings of a very good time indeed.

In the first of a three part series, I will talk about Spain’s national institution, tapas, with the first tapas bar on my hit list being Estado Puro. The chef patron is Paco Roncero, the head chef of the two Michelin-starred La Terraza del Casino restaurant in Madrid. Roncero is not only considered to be one of the best chefs in Spain, he was also one of Ferran Adria’s star disciples and this modern touch showed in his take on the famous Spanish tortilla.

Named on the menu as a ‘21st Century Spanish omelette’ (€4.50), the waiter described the omelette as “like eating soup”, and the comparison rang true with the omelette appearing in a glass and consisting of beautifully caramelised onions covered with two foams, one of which was egg and the other of potato. Each individual component was delicious, but this 21st Century version had no texture. And for this reason the traditional versions, when done right, are in my opinion far more satisfying.

21st Century Spanish Omelette

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