La Tasquería

Chef Javi Estévez, who revolutionised Madrid’s culinary scene by elevating humble offal to the realms of haute-cuisine, made the right decision when he moved to this establishment, larger and more welcoming than the one where he took his first steps to success (that establishment still maintains his essence, in a bistro atmosphere, under the name La Barra de la Tasquería).This space on Calle Modesto Lafuente, which has taken a new direction under his hand, remains faithful to an idea that is part of its DNA: ‘we are specialists in cooking offal, but we do other things as well.’ The dining experience here is centred around three tasting menus (Tasquería, Tasquería Extendido and The Menu), the aim of which is to recapture the city’s ‘offal culture’ while reinterpreting it with contemporary concepts and techniques. This concept sees the kitchen working with offal such as sweetbreads, brain, trotters, tripe, combs, and the famous fried and confit head of suckling pig, one of its most popular dishes, and one that we all share on our social media feeds! They also serve fish!