MADRID
Caoba restaurant
crème of customised service. From an intimate room for 2 to 4 people, a wine cellar or an exclusive library, to the main dining area.
Right at home Eduardo Dato, 5 is home to a new reference point when it comes to eating a rich, varied and balanced meal. Here we find Lúa, a gastroestablishment which combines innovation and tradition. Its format is its most distinctive feature, with a menu-less tasting menu comprised of five
dishes and an aperitif. It also stands out for its cost-price wines and corkage fee only policy. In terms of cuisine, Chef Manuel Domínguez Carrete uses traditional recipes, like mum and gran used to make, to create dishes in which avant-garde techniques do not mask the flavours. He personally buys the fresh market-produce daily, thus striving to make his customers feel like friends over his place for a meal.
While the tasting menu is renewed fortnightly, some of his most outstanding creations include octopus “ropa vieja”, horse mackerel with different textures and honey-glazed, slow-cooked rack of spring lamb.
Hungry yet?
SUMMER 2012
Distinctive dishes Venturing outside the centre of Madrid is well worth the trouble if you are visiting Coque (Francisco Encinas, 8. Humanes). Here at this restaurant, prestigious chef Mario Sandoval takes traditional cuisine and a flair for family recipes and produces distinctive, world renowned dishes. The Sandoval trio, formed by Diego (maitre d’), Rafael (sommelier) and Mario (chef ), hope that, “entering Coque is like strolling through their history, cuisine and home... an experience for the senses.”
This Michelin-star chef and his brothers have devised original, creative and signature dishes that offer a personal take on Madrilenian fare. Options include baked suckling pig, with its succulent meat and crunchy skin, porridge emulsion with Iberian dewlap and grilled langoustine, Campo Real cheese soufflé or monochromatic cod with caramelised cod tripe and cod skin broth.