We find the concept at this busy em>tasca, located close to the Royal Mint, particularly delightful. To a relaxed and informal backdrop, the chef here creates cuisine from offal, without closing the door to other ingredients. This concept is clearly explained by chef Javi Estévez: “we are specialists in cooking offal, but we do other things as well”.
Much improved after its renovation, the restaurant boasts a casual ambience that will please those on the lookout for a new dining experience. Choose from three tasting menus (M, L and XL) that remain faithful to the idea of reinterpreting Madrid’s tripe and offal culture. As a result, its menus are based around brains, trotters, tripe, combs, and the famous fried and confit head of suckling pig, one of its most popular dishes. A limited à la carte featuring its signature dishes is available on the terrace (prior booking required).