La Tasquería Madrid Yelp Reviews - La Tasquería Madrid - Kaufe eine Reservierung
Reservierung bei La Tasquería Madrid für Heute oder Morgen? Geht ganz Easy!
Kaufe eine verifizierte reservierung bei La Tasquería Madrid von Jemanden der sie nichtmehr braucht.
If there is nothing that fits your schedule, you can bid on your preferred time.
We only list verified Reservierungs!
All listed Reservierungs are reviewed by our team before appearing in the calendar or being allowed to answer a bid you place. That's why AppointmentTrader comes with a included Money Back Guarantee for each transaction.
Madrid's Best Restaurants that are most frequently booked by customers of La Tasquería Madrid
Ranked #18 in Madrid's Best Restaurants.
La Tasquería Madrid Yelp Reviews
Latest Reviews On Yelp
13 Reviews
0 Replys |
Amazing.
Super high quality food and surprisingly affordable. I thought everything was delicious.
Be the first to ReplyLike Brad M.
, my boyfriend and I also decided to make this our last meal in Spain. After two weeks roaming around this lovely country, we decided to end our trip with a Michelin star restaurant. It did not disappoint. We got the biggest tasting menu and honestly for the price you pay, it was a steal compared to other Michelin star places we've been to. Around $250 for two tasting menus, a bottle of wine, two extra cocktails beforehand and tip. I'm honestly trying to think of a stand out dish and I loved them all (with the exception of the liver salad). Yes, the pig's head was great, but so were the tripe stew, the duck heart, and the desserts. And unlike a lot of fine dining establishments, we left so incredibly full. I mean, I was unable to finish my stew and it still keeps me up at night. It's always such a humbling experience to be able to eat at one of the city's finest restaurant. They definitely deserve their star.
Be the first to ReplyTo our surprise we were able to get last-minute
To our surprise we were able to get last-minute reservations to this place on a Friday night for our last dinner in Spain. We wanted to make sure it was memorable, and this menu looked crazy interesting, so we gave it a shot. They didn't disappoint at all. They offer 3 levels of pre fixe menus depending on your hunger. We went for the biggest option (again, final dinner in Spain). It started easy enough, with a foie gras and cacao macron, thinly shaved beef tongue, and a crispy cod skin filled with a salted cod mousse. From there it ramped up, with an amazing partridge/chicken kidney/beef tongue pate, a sweetbread ravioli (incredible), pork cheek and red prawn taco, and lamb hearts with raspberry. Everything was so full of flavor, perfectly seasoned, and was a perfect progression from dish to dish.After the small plates were done, we moved into the large plate portion, which featured the whole, fried suckling pig head. Perfectly sticky with collagen and fat and generously salted, the meat absolutely dissolved on your tongue; so tender. As it's the head, it was a very fatty dish. But the pearls of meat to be found were out of this world. Thinking we were done (the pig head has to be the culmination, right?), we were surprised with another large plate: a tripe stew in a rich, thick, deeply flavorful gravy that followed the fatty, salty pig perfectly. If we weren't stuffed to the gills already, we would have licked the bowl clean.After the dinner was cleared away, we were given a small cheese course followed by 2 desserts: a lemon curd on shortbread with mango sorbet and a pistachio mousse atop creme patisserie with yuzu sorbet. Both desserts were right in our wheelhouse, so even as full as we were we cleaned the plate. Such amazing technique on both dishes.I can't recommend chef Javi Estevez or his team enough. The chef personally presented a couple of the dishes to the table. They were knowledgeable, helpful when they needed to be, and kept the progression going at the perfect pace. Just the best final dinner experience we could have asked for in Spain. Sincere thanks to the whole crew.
Be the first to ReplyAn exceptional restaurant focused in offal.
This Michelin star restaurant tabs to the rich madrid taberna's tradition of cooking with offal, with a contemporary twist. The space is really beautifully designed in a very nice street in one of the quietest areas of Salamanca district.
Be the first to ReplyBilled as "Offal haute cuisine with a laid-back, casual
Billed as "Offal haute cuisine with a laid-back, casual touch" La Tasquería de Javi Estévez has made a big enough name for itself to earn accolades from Michelin, no small feat considering the modest products nor low prices for a seven-course tasting menu.Opened in February 2015 as something of a love letter to Spanish Gastronomy, awards at Madrid Fusión followed by Bib Gourmand status and subsequently the first star, 2021 sees La Tasquería still trailblazing in an attempt to reinvent "Offal's elegant side."All wood around an open kitchen, Spanish-exclusive service an oddity in such an acclaimed space, it was seated next to two Americans that the €55 menu was selected, an attempt to order the Suckling Pig's Head refuted as the €75 menu is designed for two persons even though this diner was happy to pay extra.Not busy until around 21:30, typical of Spain regardless of Restaurant, dinner began with Bread and Snacks, the former nothing to brag about save for excellent Olive Oil while the night's opening trio spanned the palate from crunchy Anchovy Skin to silky Beef Tongue and an unctuous Foie Gras Macaron.Rooted in tradition but driven by technique, Partridge Pate finding its foil in Apple and Pork Tongue spread on Toast, Sweetbread Ravioli features delicate handmade Pasta and intense Bolognese with a bit of Bechamel to soften the funk.Lacking lengthy descriptions due to the language barrier, though Duck Heart and Corn needed no introduction amidst flawless Bordelaise, Tripe comes in a sizable portion with textbook texture and the sort of aromatics that could make a fan out of the timid.Only able to identify two of four Cheeses by taste and eyes, with the Blue undeniably strong, La Tasquería's menu ended with Lemon Curd and Meringue atop Graham Cracker Crumbles plus Mango Ice Cream on the side.
Be the first to ReplyI have a funny story about this place.
My partner and I like to try a nice restaurant in each city we travel in, and she takes it upon herself to do the research and book us a place. And she usually keeps it as a surprise for me.So, upon walking into the restaurant at 8:30pm, when they open, we were the first ones there, and were presented with a menu. It seems like I was not the only one surprised, as my partner was also not aware that this place's specialty was, erm, offal (this is more punny if you pronounce offal as "awful", since I'm not sure exactly how to pronounce this...). All offal. Now, I do love me some tongue (and the tongue appetizer they had was amazing)....and the pate from the tasting menu was one of the best things I've ever had. This was just...unexpected. And totally on us for not realizing. But we figured, what the hell, they specialize in offal, it must be offal-ly good.And it really was. The tasting menu was 4-5 dishes, and like I said, the pate was one of the best things I had ever put in my mouth. I could eat that all day.There was also sweetbread, which I thought at first was brain, but turns out it's throat glands (like, thyroid). This was delicious as well.....but I'll admit, we both had a hard time psychologically getting over the fact that it was...offal.The last dish was a stew made of cheeks (I can't remember if it was sheep or cow or pork), and this was my biggest regret -- I was SO full I could only take a few bites, because it was so heavy, but the stew was hot and flavorful and sticky, and just, delicious. I wish I had the stomach for it.They also had a cheese dish (we ended up taking home the cheese) and dessert.All in all, a really interesting and unique experience! Service was great.
Be the first to ReplyMy favorite meal of our trip.
Super interesting combinations from duck tongue, tripe, snails, rabbit, pig ears....delicious. If you think you don't like offal, you need to try this place. It will blow you away!The service was on point and our server paired everything perfectly. Callos and Manzanilla Sherry, who would think?Me encanto Madrid. Hasta la proxima.
Be the first to ReplyMichelin star restaurant.
Wonderful service and food was superb ! Came on the recommendation of travel and food magazine José andres . Love love love this place!!!
Be the first to ReplyI'm doing this after the fact because I don't want to be
I'm doing this after the fact because I don't want to be that tourist that seems to want to let folks know they're being reviewed. I sought out La Tasqueria for two reasons: it's recent win of a Michelin Star and its use of nose-to-tail cooking. I'm a big fan of folks who can cook and use ingredients others eschew, especially in neighborhood restaurants where locals are likely to eat everything the buy as well. It reminds me of things I learned from Saint Bourdain, rest his soul, about not eating what people have to provide. Sure, it's different here in that they made a business of it, but the cuisine is true and authentic here. Upscale? Sure. Technique and ingredients. Incredibly talented kitchen staff? Definitely. Strong leadership from Javi? Absolutely.The food? Order what looks good. Eat it all. Enjoy. Savor. GO SLOW (I'm talking to you, fellow Americans!).You'll be richly rewarded in taste and experience.
Be the first to ReplyLove the concept here, casual interior with open kitchen,
Love the concept here, casual interior with open kitchen, humble but they have a Michelin star!Some dishes I love some I dont,The Beef Tongue was amazing! The texture of the beef was so smooth not like the typical beef tongue. The sauce they had was creamy but not too heavy. Patriage Pate - some kind of bird I believe, it's interesting a bit similar to liver Pate. Pork Trotter - sadly I didn't like this dish. The sauce was thick and tasted like Mexican bean flavor, with Trotter was already fatty and thinly sliced, it almost got merged into the sauce and all together was just too heavy and fatty texture. Cod Tripe & Mussel Fideua - love love love! The only place I had the thicker Fideua in my Spain trip but I love how chewy it was. Flavor was great and so delicious. Towards the bottom of the dish might be too heavy and slimy (I assumed it's from the tripe) but it was fine with me. We tried all 4 of their vermouth as well. Would definitely recommend the experience here.
Be the first to ReplyTHIS PLACE DOES NOT REALLY SERVE COMMON MEATS/ORGANS.
so this place has a michelin star but what i guess i didn't read was that its all primarily offal meats, the ones you never think of: pig's nose, pigs tail, beef liver, etc etc. thats on me though for not reading it thoroughly which is why i dont give it 3 stars. the prep didn't make up for it in my own personal opinion of one.staff was amazing and super supportive. service in spain seems to be slower than the states but you get used to it. this place though was faster than most. JEANS: OK by farORDER: wait staff
Be the first to ReplyWhat a great find.
.hidden treasure..need to be a bit adventures but the food is Michelin star quality. Javier Estevez does a magical spin on food. The staff is friendly. ...don't miss this place.
Be the first to ReplyAbsolutely the best meal I had in Spain during a recent
Absolutely the best meal I had in Spain during a recent vacation. Everything I ate, drank was superb. The staff was very accomodating to a hungry traveller. With a little Spanish, a little English, I was treated to a wonderful vist and meal.La Tasqueria, a play on words for a cascaria (a restaurant that serves animal organs or offal cuisine) caters to the adventuresome eaters. I am one.They did not have bull testicles, which was my primary focus. Apparently, there is a season for the cajohes. Oh well. With the help of a staff member, I ordered the following: I was given some bread and 4 slices of dried pig's tongue; partridge liver pate with butter, onions and oloroso sherry served chilled; pig tail with eel and a Basque cheese in a reduced jus in which the tails were cooked. All was superb but the knock out dish was a hearty stew: trotters, snouts and tripe with ham and chorizo in a spicy broth. Utterly fantastic.I was given a shot of lemoncello for the road. An unforgettable meal and experience.
Be the first to Reply