O bairro de Chamberí é um dos meus favoritos de Madrid e dos que continua a ganhar novos restaurantes como este Perrachica dos mesmos de Marieta e Pipa & Co (Grupo Larrumba) e isso nota-se tanto na carta como na decoração que é simplesmente extraordinária. Reservámos antes de ir e os únicos dias disponíveis eram a segunda e a terça, está sempre cheio e é o novo lugar da moda, para ver e ser visto.
The Chamberí neighborhood is one of my favorites Madrid and it continues to gain new restaurants like this Perrachica of the some owners of Marieta and Pipa & Co (Larrumba Group) and it shows both in the menu and in decor that is just extraordinary. We made a reservation before we went and the only days available were monday and thuesday, it is always full and is the new trendy place to see and be seen.
A mesa que nos deram tinha vista para a cozinha e foi excelente porque acompanhámos toda a azáfama dos bastidores que em poucos restaurantes podemos ver. Para começar pedimos umas beringelas com mel e hummus numa excelente combinação, pedimos as croquetas de "chipirones en su tinta" (de choco) que era dos pratos mais pedidos mas senti um sabor demasiado amanteigado no recheio. A última entrada era um pintxo de huevo frito que vem á unidade, com uma forma que lembra os bolinhos da sorte chineses e no seu interior está um ovo de codorniz que tens que comer numa dentada.
Um dos segundos pratos foi um steak tartar com presunto ibérico e ovo estrelado sobre tostas de pão de cebola, talvez um dos nomes mais compridos para um prato e não foi o meu favorito acho que foi pela maneira que o tartar estava cortada que sei que era propositada mas tornava a carne mais pesada. O outro prato foi um kebab de "jarrete" (ossobuco) que foi cozinhado a baixa temperatura e marinado em ervas aromáticas, com molho de iogurte e um toque de menta.
Decidimos pedir sobremesa mas já estávamos bastante satisfeitos, provámos o cheesecake que era bastante cremoso. No final a conta ficou por uns trinta euros por pessoa, preços razoáveis para um lugar tão interessante mas ainda assim a comida ficou um pouco aquém das expectativas e o serviço era um pouco desorganizado.
The table they gave us had a view to the kitchen and it was great because we monitored all the bustle behind the scenes that we see in a few restaurants. For starters we ordered some aubergines with honey and hummus in a great combination, we also had the croquetas of "chipirones en su tinta" (cuttlefish) it was one of the most ordered dishes but felt it had too much of a buttery flavor in the filling. The last starter was a pintxo of fried egg coming to the unit, with a shape that reminds the Chinese fortune cookies and inside it's a quail egg that you have to eat with one bite.One of the seconds was a steak tartar with Iberian ham and egg on onion bread toasts, perhaps one of the longest names for a dish and it was not my favorite I think it was by the way the tartar was cut I know it was but purposely but made the meat feel to heavy. The other dish was a kebab of "jarrete" (ossobuco) which was cooked at low temperature and marinated in herbs with yogurt sauce and a touch of mint.We decided to order dessert but we were already quite satisfied, we tasted the cheesecake which was quite creamy. At the end the bill was for about thirty euros per person reasonably priced for such an interesting place but still the food was a little short of expectations and the service was a bit disorganized.
Decidimos pedir sobremesa mas já estávamos bastante satisfeitos, provámos o cheesecake que era bastante cremoso. No final a conta ficou por uns trinta euros por pessoa, preços razoáveis para um lugar tão interessante mas ainda assim a comida ficou um pouco aquém das expectativas e o serviço era um pouco desorganizado.
The table they gave us had a view to the kitchen and it was great because we monitored all the bustle behind the scenes that we see in a few restaurants. For starters we ordered some aubergines with honey and hummus in a great combination, we also had the croquetas of "chipirones en su tinta" (cuttlefish) it was one of the most ordered dishes but felt it had too much of a buttery flavor in the filling. The last starter was a pintxo of fried egg coming to the unit, with a shape that reminds the Chinese fortune cookies and inside it's a quail egg that you have to eat with one bite.One of the seconds was a steak tartar with Iberian ham and egg on onion bread toasts, perhaps one of the longest names for a dish and it was not my favorite I think it was by the way the tartar was cut I know it was but purposely but made the meat feel to heavy. The other dish was a kebab of "jarrete" (ossobuco) which was cooked at low temperature and marinated in herbs with yogurt sauce and a touch of mint.We decided to order dessert but we were already quite satisfied, we tasted the cheesecake which was quite creamy. At the end the bill was for about thirty euros per person reasonably priced for such an interesting place but still the food was a little short of expectations and the service was a bit disorganized.
Website: http://perrachica.com/
Morada: Calle Eloy Gonzalo 10
Metro: Quevedo
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