Muñagorri Restaurant: Basque roots gastrobar
The Muñagorri restaurant is one of those places you visit when you want to pamper yourself for a while. Where you know that they will treat you well and that you will have in front of you a varied and delicious menu full of dishes made with fresh and seasonal ingredients, all prepared under the guidelines of a chef who knows very well how to get the most out of the products he uses: Pedro Muñagorri.
I had the pleasure of visiting this delicious restaurant, located in Madrid, and being able to taste a variety of the most recommended dishes for the season. It is worth noting that, for being a tasting, the portions were according to the circumstance: a little bit of everything to try a lot.
So, what is it like to eat at the Muñagorri restaurant? strong>
In the Muñagorri restaurant, classic Basque cuisine, that of grandmothers, is married with some traditional formulas used by chefs nowadays. And look, the result works exquisitely.
Depending on your intentions you can sit at the bar and enjoy a variety of pintxos and tapas with a good glass of the wide selection of wines offered or book a table at the dining room of the restaurant. Here the letter is more extensive and of course, you can eat and drink what you offer to the diners at the bar.
In my case it all started with an anchovy top with mustard butter that served as an appetizer .
Then came the first of many wonderful follies: a Epic salad of txangurro (spider crab) with trout roe. This dish is a delight that tastes like deep sea.
Then I got to try a croquette of Iberian ham prepared as all the croquettes of the planet earth should be prepared: with the crunchy point "al dente" on the outside but soft to the touch of the fork, and the perfect creaminess for inside, that which only Basque grandmothers can achieve. By the way, record that word in your memory: "creaminess".
We continue the tasting with a portion of scrambled wakame and sea urchin. Again the word "creaminess" was the protagonist.
The baby beans with artichokes, soft, tender and exquisite, put an end to the first stage of the experience.
Then it was the turn of the two main dishes of the afternoon: delicious squid in their ink accompanied by rice and an unforgettable steak tartar prepared to the point accompanied by artichoke mustard and idiazabal smoked. The mustard, my God, perfectly flavors this dish.
Clearly a lunch like this is not complete without a good dessert, and Muñagorri restaurant has a nice menu of these. The choice recommended by the owner? The apple roasted in mortar with light cream and hazelnut ice cream.