04-11-2016
Steak tartare, purple potatoes and sprouts. This is one of the dishes in the menu at Javier Estévez’s Tasquería in Madrid, tel. +34.91.4511000, a hymn to offal (and more). Photo Instagram La Tasqueria
The restaurant of young chef Javier Estévez from Madrid is increasingly relaxed. It won the “Revelation Restaurant” award at the 2016 edition of Madrid Fusion, [the second gastronomy congress in history, directed by the very Jose Carlos Capél]. The name is a play of words between casquería (the Spanish word for offal and entrails) and tasca (a rustic place), and perfectly defines what the guest will find. Using pork, veal and lamb offal, this young man makes a banquet of cruel cuisine which charms even those who deny you can give life to elegant food by using these cuts. In his hands, parts that are considered scarcely noble are turned into delicious and transgressive bites.
Photo from Latasqueria.com
The guys at Tasquería in Madrid (photo Latasqueria.com)
La Tasquería Duque de Sexto 48 Madrid, Spain +34.91.4511000 Dishes from 25 to 40 euros Closed on Sunday night and the entire day on Monday See also Animal in Los Angeles, the temple of offal by Cristina Bowerman The offal illegal immigrants in Milan by Gabriele Zanatta
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Spanish food reporter for El Mundo and Gastroactitud. Her book, "100 Culinary experiences not to be missed", insipired a TV series on Tve