4.5 starsStreetXo is the casual cousin to my favorite - StreetXo Madrid - Kaufe eine Reservierung
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Madrid's Best Restaurants that are most frequently booked by customers of StreetXo Madrid
Ranked #20 in Madrid's Best Restaurants.
😍 5/5 - 4.5 starsStreetXo is the casual cousin to my favorite
By 👻 @David K., 12/27/2021 3:00 am
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4.5 starsStreetXo is the casual cousin to my favorite restaurant in the world, DiverXo in Madrid. At both restaurants, the "show" is every much a part of the dining experience as the food itself. At StreetXo, a ring of bar seats surrounds the open kitchen, where the super high-energy chefs prepare the food right in front of you, giving diners a much deeper appreciation for the prep, finesse, and presentation that goes into every artful dish! We started with the Pekinese Dumplings, which were plated on a white sheet of paper with Jackson-Pollock-style splotches of strawberries hoisin sauce. The dumplings were paired with deep-fried pig's ear, which added a unique crunch and chewiness to every bite. After quite a long wait, two of my favorite dishes came out--the Singapore Laksa consisted of two gigantic, head-on Scarlet Prawns (cooked on the Japanese robota grill in the kitchen) paired with egg pasta (in the form of little shells) and a coconut cream soup, topped with bean sprouts and herbs for a nice refreshing bite. The prawn was the highlight of the dish with its flavorful head juices and the almost creamy texture of its body. Second, the Octopus Taco was built on a blue corn tortilla and was made of several thick chunks of octopus, along with a spicy yellow chili mole, a tomatillo emulsion, pickled carrots, pumpkin seeds, and shredded Parmesan cheese on top (of all things!). The flavor of the taco was dominated by the creamy, spicy chili sauce, and a squeeze of lime helped to bring all the ingredients together.One of the most popular dishes from the menu was the Korean Lasagna, made with layers of wonton skins (instead of pasta), ground aged Galician beef, shiitake mushrooms, pickled spicy tomatoes, and cardamom béchamel, all topped with a cracker seasoned with togarashi, which was broken up at the table after the plate was presented. It was hard to tell what was particularly "Korean" about this dish, as the flavor was dominated by the spices and overpoweringly salty sauces mixed with the beef (which had a flavor reminiscent of Japanese curry). Finally, we ended our meal with the Robata Pigeon Tandoori. Taking further advantage of the Japanese robata grill, the pigeon was coated with tandoori spices and charred. The pigeon was separated into two plates--on one plate were the pigeon drumsticks (claws and all) formed into the shape of an "X." The other plate contained the sliced pigeon breasts, plated with dollops of rutabaga puree and topped with six papadums decorated with dots of tamarind chutney. The papadums formed the shape of an "O," so when placed next to each other, the two plates spelled out "XO" for the name of the restaurant!
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