Restaurante la cuchara madrid
La octava isla
Este pequeño restaurante especializado en comida casera está situado en una calle comercial muy transitada y con mucho tráfico. Una caja de acero y cristal conecta el interior y el exterior a la vez que lo aísla de la excesiva contaminación acústica. El roble utilizado para el suelo se pliega para formar un banco que recorre toda la profundidad del local. Un panel insonorizado cubre el plano vertical detrás del banco y se pliega horizontalmente para crear una cámara que oculta las instalaciones. Las decisiones entre los materiales se basan en el aire y la luz. El plano vertical que da a las mesas se ha revestido completamente con una serigrafía de ingredientes y recetas de famosos platos de la gastronomía española que se consumen con cuchara y que por ello se conocen popularmente como “platos de cuchara”. Proponemos un espacio sencillo, funcional, fresco y agradable. Con pocos materiales se consigue un entorno discreto en el que disfrutar de parte de la vida urbana cotidiana. En definitiva, un espacio perfecto para quienes lo frecuentan a diario, con una delicada y elegante fusión entre la arquitectura contemporánea y los atemporales y queridos “platos de cuchara” españoles.
Dina’s atelier
On Thursday I was eating at La Cuchara. Really an excellent menu with a very good price.the place is very modern, I loved the decoration, bright, and above all very clean.they served us very well. I highly recommend it, because of its proximity to my work I plan to return to eat often.by the way the desserts were exquisite.Ah! a detail to highlight we were invited to a shot, something unusual with the menu.
The truth is that the price does not contrast at all, really for the food you get, it is expensive. The worst thing is that the tables are next to each other, so, what is privacy, zero, I went to eat and I found out the life of the person next to me. I do not recommend this restaurant at all, the best thing I had was the dessert, a kind of chocolate bomb very rich, but I will not pay that bill for a dessert.
Guisaoh venezuelan delicacies
BerlangaOpened in the middle of the pandemic by José Luis García Berlanga, eldest son of the mythical film director Luis García Berlanga, in the Retiro area, this restaurant has become one of the temples of accessible rice in the capital. Berlanga bases its culinary proposal on Valencian gastronomy and the Mediterranean pantry. One of its secrets is that it works with albufera and sendra rice varieties, both grown in the Albufera de Valencia natural park; and among our favorite dishes are the arroz abanda and del senyoret and the traditional Valencian paella with chicken, rabbit and garrofón. C/ Av. de Menéndez Pelayo, 41. MadridTfno: 913 91 68 86 86Web: www.restauranteberlanga.comIG: @restauranteberlanga
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El güero madrid
In the same way in El Quesu we can enjoy starters, such as: goat pie, Iberian sausage boards, a variety of Asturian cheeses, homemade croquettes, the chipirones afogaos, grilled prawns, fried hake or cod, scrambled eggs with mushrooms and prawns, chistorra or Bierzo peppers….
In El Quesu obviously, you can not miss the best cheeses of Asturias. The restaurant offers: Cabrales, La Peral or Ahumado de Pría cheese; Gamonéu cheese; Afuega’l Pitu cheese; Vidiago cheese; Manchego cheese….
In the same way, we find the best desserts of Asturias as egg flan, homemade tocinillo de cielo, homemade rice pudding, homemade frixuelos, pajama, homemade gypsy arm, homemade apple pie, homemade chocolate brownie, homemade cheesecake, homemade whiskey cake, lemon sorbet with cava, coffee caprice, yogurt and assorted dessert dishes.
It is worth mentioning that all the dishes mentioned are 100% gluten-free and homemade. In fact, they themselves make the gluten-free bread that they serve to all celiac customers who come, although they also have regular bread.
