Ferran Adrià already said, restaurants will also socialize.Because spending a pleasant time with the rest of the diners, thanks to conversations beyond gastronomic techniques, products and specific flavors, is part of that experience that remains in memory and makes us come back.In the mamona, of the group La La, you eat well and point.
Dónde Camino de la Zarzuela, 23.Aravaca. Teléfono 91 088 50 40. Precio del menú 30-35 euros.
A esta casa madre deAravaca se unió hace un tiempo el local de Chamberí y hace unos días el situado en plena Castellana.All have a careful decoration and the one we visited, in Valdemarín, stands out for having a terrace covered with several stoves, which do the pleasant stay.But let's go to what concerns us, because here the proposal is honest and is fed by products with name and surname, which ensure the quality of each recipe.To open mouth, classics that reign any bar worth its salt, although in this case we sit at the table.The Gilda, who cannot be missing in every snack that boasts and that has been worth the privileged hole that deserves as an essential pickup of which, we recognize being addicted, he heads the parade of good snacks.Antecede to the anchovies, of Ahumados Domínguez, and the anchovies, of Don Bocarte.To continue, Pedro Álvarez helped us not to leave any specialty in the inkwell.Among them, the salad with Bonito de Bonito and Barbastro pink tomato, another show that the selection of ingredients is careful, and the vague tortilla with San Simón Galician cheese on which Pedro racó at the same table and without cut.
Productos seleccionados
The red tuna, from Balfegó, with fried potatoes and champion egg, is another sample of this house's interest in taking quality to the customer, as well as the plathance formed by the artisan burrata, marinated salmon and fruit vinaigrette of passion.I tell you that the aforementioned cheese has been made in the Mozzería de Biribil Brothers, an operator of spun paste cheese from the center of Bilbao in which they also do Mozzarella, Straciatlla, the braid and pumpkin of Fior di Latte.
As a main course, we opted for the glazed jar with gastrique sauce and potato puree, perfect for sharing, and for those who opt for a marine jewel, it is recommended is the lubina, of Aquanaria, grilled with cava sauce and vegetables.The fashionable cheese cake caught us less attention.So, if they decide to go to the "After Work", opt for the Black Chocolate Founder, which announces the letter to harmonize with a "whiskey sour" or with a "Mule Mule".Good option.
