Jon S.
Yelp
One of our 'splurge' meals in Spain and a much-needed break from the traditional tapas/raciones we stuffed our faces with the first six days. And for a splurge meal, with three large plates of the highest quality, a stunning dessert, and two drinks each, it was a steal of a deal at 75 euros.
Here's what we got...
++Tataki de Salmon Quemado
Maybe the best dish of our entire trip. If not, definitely in the running. It was a show-stopper at first sight (beautifully plated) and a scene-stealer at every bite (magically executed). Salmon was lightly seared, topped with crispy quinoa and roe, and served with a beet sauce and olive oil. All of it together equals the perfect bite.
++Presa Iberica
Cooked amazingly, tender and packed with flavor. Came with crunchy wontons, pico de gallo, and a mole sauce, so there was a lot happening, some nice textures involved, and everything played well together. Super delicious!
++Cordero Lechal 12 Horas
A lamb shank cooked (12 hrs) til the meat was ready to fall off the bone. And fall off the bone it did...right into my mouth! So dang good. And the tamarind glaze was a nice surprise, adding another element of flavor while cutting into the richness of the dish.
++'Lemonpai'
The dessert. But not just any dessert. THE dessert. A play on a lemon pie, but really so much more and so much better than I could have ever hoped for--glad I listened to the server's recommendation, cuz she nailed it! I can't even describe it, other than it was a super whimsical, deconstructed(ish) dessert with a lemon curd, peanut crumble that mimicked the best pie crust you ever had, and a wasabi meringue but like thin wafer style, stacked and leaning against one another. Sounds funky, and it was! But hot dang if it wasn't one of the best desserts of my life.
Tucked inside the streets of the Chueca, Kuoco awaits, ready to make you a meal you won't forget; a meal with super familiar ingredients, but a different approach that somehow elevates everything while staying humble, simple. Just go there.
You going yet?