Everything rises. The textures (crispy on the outside and tender on the inside) and the nuances provided by the aromas of the grill are unmatched in absolutely all foods. The grill has gained strength in many restaurants in the capital that seek to exalt the best raw material. Meat, fish, vegetables and other products fall surrendered to the embers of charcoal or wood. Then, genuinely American dishes emerge, of pure Argentine essence, transgressors and original, more classic and essential or the result of a fusion, a priori, something improbable. Take note of these six places where burn with pleasure.
This is a tribute to the world of barbecues through roasts and smoked meats, sandwiches inspired by food truck and the iconic smashed burgers. And it is also the American dream of a man, César Galán (or Samo, as his friends nickname him), who has already conquered with Lydia’s Smokehouse in Eivissa, a business that he has now left in the hands of his partner, John Malek, to return to Madrid. At Plaza del Perú, 1, in the Chamartín area, Samo’s BBQ emulates the typical grocery cabin located in the swamps of the United States, with an aesthetic that seeks to reflect those places where lumberjacks go to sharpen their axes, fishermen go to buy their hooks and locals come to buy their drink after a long day at work. The proposal is a very precise dream.
In this American-style smokehouse, barbecue is the spearhead. The combustion in the kitchen is not gas or electricity, but wood: with a 600 kg oven that allows your cook to roast up to 100 ribs at a time every day. The “magic” comes with dishes such as brisket, barbecue ribs with the aroma of coffee or with a sauce to which the sugar from seasonal fruits gives life or a hydrated pulled pork with Gold Sauce (made with mustard). Special mention deserve their juicy smashed burgers (Cheeseburger, Pork Ribs Burger and Buffalo Burger) and its iconic sandwiches (Philly Cheesesteak, Pastrami, Lobster Roll or the Cubano).
Authentic Argentinian barbecue
The live fire grill as the protagonist and a product of the highest quality without frills. This is how things work in the most personal project of the brothers Martín and Joaquín Narvaiz, born in Argentina and living in Madrid for more than 20 years. Lana (c/ Ponzano, 59), his new restaurant, which arrived in the capital a few months ago, is a place where you can live a typical experience of the Argentine countryside, following the purest tradition, which combines good meat raised on pasture, potatoes and empanadas fried in the traditional way in beef fat with vegetables and stews (“sancochos”), all cooked on the grill, washed down with excellent wines and homemade desserts.
How could it be otherwise, his is a meat that comes from Argentina, meticulously chosen among the best in the country. The cuts are carefully selected and the rib eye (high loin) or the bife de chorizo (low loin) are the two most relevant on the menu, without taking away from the tasty entrails (a cut that is in high demand today). Then he touches the grill, in which the spit he pampers the product with pleasure respecting the tradition that the gauchos maintain in the countryside. Here the fire is one more ingredient of the dish and its intensity to roast each cut is essential to achieve maximum flavor, tenderness and juiciness.
There is no shortage of vegetables on the embers on Lana’s menu, offal cooked over low heat (kidneys, chitterlings, sweetbreads, criollos and blood sausage), lamb tripe or locro (a stew). But it all starts with some artisan empanadas with meat cut with a knife or some grilled suckling lamb croquettes.
Dani García’s steakhouse 2.0
This restaurant (which first appeared in Marbella in 2020 and arrived in Madrid, at Paseo de la Castellana, 57, a year later) was born to continue fulfilling Dani García’s purpose: to bring his unmistakable cuisine to a wider audience and provide, In this way, more accessible experiences to restaurants around the world. This time, through a concept that he had been around for a long time. cooking: a steakhouse that breaks with stereotypes.
Its irresistible menu includes starters, many of them vegetables, such as baba ganoush (grilled eggplant crushed with EVOO and pita bread) or grilled Malaga avocado (with young coriander pesto and vegetable salad with feta cheese), and Many others, already carnivorous, such as grilled sobrasada (Mallorcan and black pork), roast chicken croquettes, carpaccio cured old cow (with black truffle sauce and Parmesan cheese) and up to six “yaquipinchos” or meat skewers. The strong gastronomic proposal comes with the section “All the firewood on the grill”: from Dani García’s iconic hamburger, a version of the one that was served in his old three-Michelin-star restaurant, to Iberian pork pen, grilled sirloin , ribeye or other cuts such as tomahawk or porterhouse.
The most exclusive cuts
Its full name already says it: Chambao Fashion Steak Grill House. This is a restaurant where the grill rules. It arrives with much expectation, since it is the first in Spain of the Mexican group RosaNegra, which has just opened its doors (on December 8) at Paseo de la Castellana, 4, very close to Plaza de Colón. Its specialty in the most sophisticated cuts of meat and seafood comes accompanied by an experience luxurious where the avant-garde gastronomy of its executive chef, Antonio Madrigal, meets fashion show and live music.
Its proposal brings together dishes from different parts of the world, always with the freshest and purest ingredients, such as Ora King Salmon, Senegal Shrimp, Alaskan King Crab, Super Colossal Octopus or Lobster Tail. In the “Butcher’s boutique” space, expert butchers will guide customers in their choice between the most exclusive cuts of meat, from sagyu and kobe to the most renowned brands such as Creekstone Farms or Jack’s Creek, the latter an award winner. World’s Best Steak.
From the farm to the grill
The wood oven, the grill and the good product are the essence of Roostiq (c/ Augusto Figueroa 47). Hence its candied peppers, its grilled artichokes, its chard on the flame or its leeks, very tasty. They also highlight their good T-bone steak or their organic pastured chickens. There is a rule in the kitchen: the product is barely touched, it only goes through the fire to extract flavors and achieve textures, always faithful to the vision of the house since its inception, “We farm!”. Because in Roostiq they get their supplies from their own farms, where they produce the vegetables, sausages and chicken that they later serve in the restaurant. From the field to the table, emphasizing the freshness and quality of any ingredient that passes through the kitchen.
In addition to grilled meats, the restaurant offers what is already its star starter: the torreznos. The pizza, cooked in its traditional wood-fired oven, is another of its essentials, with its own recipe and perfected over the years (the dough ferments cold for 72 hours) by Zoilo Álvarez. He is the alma mater of this gastronomic concept that became a restoration project in 2018, after years of giving family and friends good food on his farm in Ávila. Since this summer, Roostiq has its twin in Marbella.
The result of uniting the authentic cooking of iron and fire from the Basque Country and the explosion of Asian flavors and techniques is Asiakō (c/ Marqués del Riscal, 5), the latest gastronomic project of Grupo Sr. Ito, which opened its doors to the world in 2021, in the Madrid neighborhood of Almagro. A restaurant designed with the intention of offering a transgressive and, at the same time, elegant experience that stands out for its grill, used in all its preparations and the common thread of its recipe book. The creations of its chefs, Sergio Monterde and Raúl Romero, pass through it, based on high-quality raw materials. Thanks to coals such as Binchotan and mixtures of wood, they manage to enhance and intensify the flavors of the ingredients, as well as making the preparations crunchier.
The fusion proposal comes in the form of grilled hearts with Hokkaido dressing, smoked Idiazábal, anchovy cream, Chinese chives and walnuts; tamago-omelette with cider soufflé with kimchee and king crab; or wok shells, Thai green sauce veloute with txakoli and Asian citrus. Its Asian-Basque pintxos are no less tempting: betizu cow tail dim sum, cured quail yolk, demi glace of its cooking and smoked Idiazábal; croissant toasted over the fire with gochujang cream and grilled eels; or “baocata” brioche of ribs glazed in Japanese barbecue and grilled.