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Paco Roncero Restaurante Madrid Yelp Reviews
Latest Reviews On Yelp
11 Reviews
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I had high expectations for my dinner here, at Paco
I had high expectations for my dinner here, at Paco Roncero, but overall it was less of an experience than I'd hoped for, particularly after going to Clos. The service was a bit off, particularly regarding the wine pairings. Lovely location on the rooftop although the live music was a bit loud.
Be the first to ReplyThis was a true experience- not just a meal but a
This was a true experience- not just a meal but a performance. From the plates, the setting and the polish of the actors (waiters) I was impressed.The visit to the kitchen lab was wow- wish they sold those olive oils- I would have paid for them for sure.My only negative was the squab- not only super games but also served rare- I was afraid to complain but it was the worst part of the meal- some meat would have been nicer.Desserts were not only impressive but delicious.Will definitely be back.
Be the first to ReplyPerfectWe stopped in for lunch our first day and did the 14
PerfectWe stopped in for lunch our first day and did the 14 course menu (really was 16). The whole experience - the presentation, the food, the service could not have been better.We chose the 148 euro tasting menu (there is also a 180 euro one). I was about to post photos because we took a lot at the amazing preparations and presentations but decided not to because the surprise is part of the experience.To start off, olives were brought on a silver olive tree and ruined all olives I will ever have again - the texture and flavors inside were incredible and got us off to an amazing start of a meal that included gazpacho ice cream sandwiches, oxtail cakes flown in on balloons, a salad of the smallest most flavorful veggies we dug out with little shovels from olive dirt, ceviche cream soup with shell fish served in a giant clam.......Many of the courses are single bites so you will be full but not overwhelmed and hopefully as pleased as we wereOne last note: we attended a 230 lunch on a Friday of a holiday weekend and there was only one other table. We found the long lunch a wonderful respite and only needed a little snack later at night. We had arrived in Madrid that AM from US walked 3 hours around city, sat for lunch, walked more and it turned out a perfect way to start our first day.
Be the first to ReplyLa Terraza del Casino may be a Michelin-star restaurant,
La Terraza del Casino may be a Michelin-star restaurant, but it simply dosn't measure up in my book. The starters are tasty and the ambiance is good, but the main body of the dishes on the menu simply aren't very good quality; they're lacking in both presentation and taste.As if the mediocre food isn't enough, they actually require that men wear jackets to dinner! My friend had to wear a loaner jacket even though he was wearing black shoes and pants with a dress shirt. To add insult to injury, after we were seated we saw several other guests who had been seated earlier that were barefoot and in casual clothes! :-(Bottom line: If you're going to pay Michelin star prices, you should go somewhere that serves food that tastes like it's Michelin quality.
Be the first to ReplyExcellent 2 Michelin star experience that lives up to its
Excellent 2 Michelin star experience that lives up to its hype. Could have a third star, service and decor were worthy (not to mention food).Food: 10/10Decor: 11/10 (rooftop overlooking Gran Via Madrid - simply amazing)Service: 11/10; flawless.Unbelievably, the food here was so delicious, service perfect, setting breathtaking, and the tasting menu price was (gasp) only 130 euros...very reasonable for the quality!!Set in the gorgeous and over 100-year old "gentlemen's social club" Casino del Madrid, this place is an absolute MUST if you like fine dining and are staying in the area.
Be the first to ReplyThe atmosphere is beautiful but the food is definitely not
The atmosphere is beautiful but the food is definitely not worth the money at all. The chef is trying too hard to be innovative. The food falls apart, doesn't stay together, literally, and really is not good. The restaurant should keep it simple and work off the wonderful fruits and vegetables and meat of Spain. Cooking doesn't need this much work. We paid a fifth of the price the previous evening and had food and wine that catered to our tastes and not the whims of the kitchen. Please avoid. There are much better, more authentic experiences and not for 400 euros for just two people. Avoid the culinary gimmicks of this restaurant.
Be the first to ReplyAt this point you can probably discern that I will not
At this point you can probably discern that I will not describe every amazing dish I sample in a Michelin restaurant, since that will exceed the limitless word count for yelp and it may not even be relevant when you come here for a taste of the high life.I will state that from the perspective of culinary excellence, this place was truly wonderful, playful, and took a very creative way of presenting meals and serving the dishes. From noodle in a toothpaste jar, to sweetened eggs from a "happy hen," to olive packages and fancy tea packages, my wife and I had very entertained time here. However, there were just a few too many service inconsistencies and flaws to justify a michelin 2 star.While the decor of the casino is breathtaking, with the lights and the christmas tree, the inside of the restaurant seem rather...sterile than unique. The service was friendly, but they forgot our wine order, only filled our glasses a few times and had a few issues with the dishes and the kitchen. While it may be presumptuous to expect a little bit of fanfare for our recent wedding, we never got any celebratory desserts or wine like the other tables next to us, which made us feel rather left out.At the end of the day, this was still a fantastic dining experience, and the entrance to the restaurant was breathtaking, especially with the classic, manual elevators. However, the service needs to be honed a bit more if a two star michelin status is to be preserved, in my humble opinion.Food: 5 starsService: 3-4 starsAmbiance: 3-4 stars
Be the first to ReplyNow within the top 5 restaurants I've ever eaten.
The combination of attention to detail in service, ambiance, food quality, taste and presentation, as well as price for the experience makes this place well worth that third Michelin star
Be the first to ReplyMarch 2016Lunch seatingFull tasting menutl;drGood service
March 2016Lunch seatingFull tasting menutl;drGood service (with some fumbles), pleasing atmosphere, and excellent cocktails and sweets, but the food was very hit-or-miss.Atmosphere:Upon exiting the ancient and cramped elevator to the 3rd floor, the interior of La Terraza immediately strikes you. At once both cartoonish and modern, inviting and alienating, the dining room appears to be set in a Miu Miu / Jonathan Adler / Urban Outfitters collaboration. The color palate is very late-80s which is a bit of nostalgic.Service:The service was good. The waitstaff were distant and cool, but incredibly watchful and responsive. They had a strange system of plate management I enjoyed watching.One gripe: cuisine of this level is supposed to fill one with surprise and delight. Waitstaff must tell you enough about the dish so you can appreciate it, but not so much that it robs you of your culinary expedition. I do not want to be told what to encounter - I want to discover it myself. Like in the Thai Peanut. Let me discover the mousse of lemongrass, coconut, and kaffir. Though I enjoyed the dish, I wish I was allowed the surprise and wonder that accompanies creative fine dining.The food:Overall the food was very hit-or-miss. Some stand-outs were the frozen pisco sour, shrimp chip, the disembodied shrimp, mushroom pot, the citrus dessert, and the coffee and milk. The candy bar at the end was also a nice touch. All of those were shimmering examples of perfection in their own ways, but I'll let you explore their virtues for yourself. No let's talk disappointments.The red mullet was bland, unimaginative, and extremely ugly. My wife got one with the bloodline still coursing across it, and I got mine with some scales! My wife actually got scales (presumably from the prep of the red mullet) in a later dish, too! Yikes. To make matters bland-er, he dish was drizzled with this flavorless goop that smacked of wall paper paste, and decorated with some boring-ass snap peas cut at a boring-ass bias. I expected more than this. This made me sad.The terrine thing? I don't know what they're calling it, and I can't seem to identify what protein it was. The taste was alright, but the mouthfeel was dry, crumbly, and mealy. Here's how you can replicate this dish at home. If you were to find a loose corner of your livingroom carpet, tear it from the tack strips, and harvest some of the foam padding from beneath it. Its the multicolored spongey stuff. Now pulse your foam in a Vitamix until you get particles about the half the size of shrew's kidney. Then, ever so gently, mist your foam bits with a solution of shiitake broth and truffle. Vacuum seal, heat to anneal (but not too much, its gotta be crumbly), and serve it at your Michelin-starred eatery.The duck. Or was that venison? These nibblets of protein lwere drizzled with a fantastic mushroom sauce and bits of baby chanterelle and porcini. Or at least I think, I've never been good at identifying mushrooms. This is why its surprising that I'm the only surviving member of the local mushroom foray club. The protein was miscooked until it imitated shoe leather. To make matters hilarious, the waitstaff gave us both a butter knife with which to process our not-so-lovely animal lumps. Butter knives! I wish I was making this up. Brute force combined with ape-like determination helped us reduce the stubborn material into choke-free sizes. Because how embarrassing would it be to choke on overdone mystery meat?One oddball dish was the rose. When I saw the poor waiters carrying the clanking, sputtering, fuming bell jar on top of a marble birdbath, I got nervous. I appreciate the use of dry ice and using forceps as an eating utensil. But there is something so post-vaporwave about the plating. The dish was dated, but not ironically so. Additionally, our birdbaths were rather chipped and scarred. This is presumably from newbies in the kitchen who proceed to drop said lawn ornaments when their brain registers that they are holding a small planet cooled to -80C. This didn't stop me from playing with the dry ice once I finished eating the heavily perfumed dessert.The take home:I am no Michelin-starred, James Beard-winning, member of the MOF. I am also not some well-published critic. Hell, I'm not even Yelp Elite! So my criticisms may seem misplaced. But this is a classic case of expectations not squaring with reality. I give the folks here all the credit for making this kind of meal happen - and at fair price! Our lunch comprised hundreds and hundreds of components and ingredients, and it can't go all perfectly. But I believe the mistakes we encountered were too elementary to be made by a restaurant of this calibre. All told, apart from the technical fumbles, I did have an enjoyable experience. I would come back for a smaller tasting menu with those offending dished removed. But the burbling rose? Keep it on.
Be the first to ReplyHow this place has two Michelin stars I'll never know.
It was too clever by half. The food just wasn't that good, although they definitely made a show of it. Take a pass on this one. My wife's quote of the night "I would have been happier eating fried garbanzos at a tapas bar." Enough said.
Be the first to ReplyThe two Michelin starred La Terraza del Casino was my
The two Michelin starred La Terraza del Casino was my balling-out-of-control meal during my trip to Madrid. Initially overseen by the legendary Ferran Adria, it's now led by Paco Roncero and the tasting menu draws heavily from El Bulli.After beginning with cherry and yuzu cocktails, we were presented with "olive oil butter," a playful spin on spherification. This was followed with "goat cheese and quince moshi," but really, this was more like a tiny green salad served alongside a mini toothpaste tube of, well, more solid olive oil. Next came the "chocolate and foie gras Filipino." I don't know what the Filipino part of this was all about, but this was basically melt-in-your-mouth foie gras encased in white chocolate. My husband loved this. Me? Not so much.After a delicious take on tuna tartare served sushi hand roll style, we were served "guacamole and herring." This was a more sophisticated version of so many of the herring tapas I'd seen around Madrid. The creamy avocado was a perfect foil for the vinegared fish. Next came a glazed and simple plating of Peking duck followed by the "fried quail egg and potato." I've never eaten off of a clothesline before, and while I loved the playful presentation, I wished for more flavor.After my "shrimp omelet" came the "frozen tomato rock." Yet another take on spherification, and I enjoyed this one a lot. The icy exterior gave way to a liquid tomato center. So much concentrated tomato goodness! Next came my favorite dish of the evening: fresh almonds and caviar. Just give me all the caviar, please. I enjoyed this immensely. Even the almonds were perfect. They reminded me of the freshly peeled raw almonds that are so common as a snack in Iranian cuisine. I'd lost count of our course at this point, and we were next presented with "moluscada," a delicious plate of mussels and clams in a light broth. So good. This was followed by gnocchi with pesto and baby cuttlefish. The gnocchi were ethereal.But here's where things began to go wrong. Our next course was the "vegetable garden." The presentation was very cool: a mini vegetable garden, wooden box and all, alongside a pair of shearing scissors with which to harvest our salad with. But beneath the salad's breadcrumb "soil" laid gobs and gobs of mayonnaise. SO MUCH MAYONNAISE. What is it with Spain and aioli overload? I couldn't stomach this.Things got back on track with the umami-laden olive oil paella. Then came the sole a la meuneire. I wished this had more flavor, but them's the breaks with white fish. The last savory course of the evening was the Iberian pork with yucca and dates. This wasn't my vibe, but that's okay. I was saving room for dessert anyway.The first dessert course was named "Versailles," which was basically a rose with what seemed like dyed fruit slices enveloped inside as petals. Were we being punked? Aptly enough I felt the same way when I went to the actual Versailles and saw how long the ticket lines were. The next dessert course, called "strawberries and cream," was a plate of strawberry ice cream garnished with tufts of spongy cake. The last course of the evening was "unique origins chocolate bonbons," or what I like to call, "thirty-six pieces of chocolate when you're too full to touch even one." Is La Terraza trolling the world? We'll never know.
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