MADRILENIAN CUISINE, A FUSION OF TRADITION AND AVANT-GARDE

Madrilenian cuisine, a fusion of tradition and avant-garde

Madrid, September 20th 2017 (EFEAGRO).-  From authentic recipes to innovative preparations, experiences like having  the vermouth leaning on an age-old bar counter, with a “tapa” (snack),  such as squid sandwich or  other Michelin-star savories, Madrid's gastronomic menu is endless.

According to official data, nine million tourists visit the capital city of Madrid each year to experience its charms, and the gastronomic tourism alone brings 23 percent of the total visitors.

Food shopping is a must before sitting down at the table, and one of the best options is to explore the San Miguel Market, a market that has become one of the most popular passages to enter the Plaza Mayor; many of Madrid's traditional markets have been renovated and have become authentic gastronomic attractions.

There are all kinds of gastronomical delights in the small booths, with places to enjoy them, and any foodie tourist can find something which appeals to him/her.

A typical Madrilenian custom is to start with vermouth or aperitif, time to enjoy one of the stars of the Spanish and Madrilenian cuisine "tapa" - small portions of savory snacks - that can be found in most traditional eateries.

These places include La Ardosa bar - set up in 1882 and where the dish “patatas bravas” (spicy potatoes in brava sauce) is the queen of the kitchen -, “Anciano Rey de los Vinos” (established 1886), in the heart of the tourist zone between the Royal Palace and the Almudena Cathedral, and “Casa del Abuelo”, set up in 1906, which has had many famous patrons, including Andy Warhol.

The first course includes traditional dishes like "el cocido" (stew), "los callos" (tripe),  "las gallinejas" (fried lamb chitterlings ) and squid sandwiches.

The Madrilenian cocido  has its own etiquette, and is said to be eaten in the following three-course sequence: first the broth, followed by chickpeas with vegetables, and finally the meat.

These customs are ancient, just like the centuries-old restaurants dotting the center of the capital.

Among them, stands Botin, the oldest restaurant in the world according to the Guinness book of world records, which was started in 1725 and has inspired several literary figures and poets through its food.

The German origin Lhardy has also acquired a mythical status, and Los Galayos, in Plaza Mayor, is the historical venue where the famous "Generation of ‘27" of poets and artists was disbanded.

For the second course, the renowned Michelin guide recommends different Michelin-starred restaurants in Madrid, like DiverXO whose revolutionary chef David Munoz recently received his third Michelin star.

A good menu should never lack in dessert and, the sweeter  the better; that is why there is an important tradition of chocolatiers and bakers  in Madrid, such as  the traditional Chocolatería de San Gines or the San Onofre bakery where one can have a coffee and something sweet.

If one wants to linger on at the table after the main meal, also a typical Spanish custom, it is time for a "digestive", perhaps in one of the classic places like Museo Chicote, or the Tony 2 piano-bar in the early hours of the morning.

The Madrilenian menu, therefore, is a heady cocktail, from the most traditional to the most innovative. Bon Appetite!.