La Tasquería
Fine dining restaurant · Rios Rosas ·
Michelin-starred eatery reviving forgotten dishes with offal
.jpg "La Tasquería by Carla Etcetera")
Michelin-starred eatery reviving forgotten dishes with offal
"Veal tripe, trotters, and snout. Fried pig’s face. An omelet with brains or brined tongue salad. Offal has always had a beloved place in Spanish cookbooks and homes. But traditional dishes, considered outdated, have slowly disappeared up until recently. Chef Javi Estévez — who achieved fame for his participation in the first season of Spain’s Top Chef in 2013 —– filled the void in the culinary scene with the opening of this one-Michelin-star restaurant. Paying tribute to yesteryear’s flavors with today’s techniques, the chef manages to cook “adventurous” meats in ways that appeal to all audiences. Vibe check: For a casual tavern, book at the Duque de Sesto location. For a gastronomical experience, the restaurant at Modesto Lafuente is a better option." - Paula Móvil
"Chef Javi Estévez, who revolutionised Madrid’s culinary scene by elevating humble offal to the realms of haute-cuisine, has added to his career path with this new restaurant which, for many years was the setting for Los Galetos de Tijuca, a Brazilian eatery very popular for its small barbecued chicken (galetos). Now, following a complete overall, it offers guests enhanced space and comfort and a new direction while remaining faithful to an idea that is part of its DNA – in their own words: “we are specialists in cooking offal, but we do other things as well.” The dining experience here is based around three tasting menus (M, Memoria 2015/2023 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 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!" - Michelin Inspector
"Veal tripe, trotters, and snout. Fried pig’s face. An omelet with brains or brined tongue salad. Offal has always had a beloved place in Spanish cookbooks and homes. But traditional dishes, considered outdated, have slowly disappeared up until recently. Chef Javi Estévez — who achieved fame for his participation in the first season of Spain’s Top Chef in 2013 —– filled the void in the culinary scene with the opening of this one-Michelin-star restaurant. Paying tribute to yesteryear’s flavors with today’s techniques, the chef manages to cook “adventurous” meats in ways that appeal to all audiences." - Paula Móvil
"Heads, kidneys, tongues, and other innards define the menu at La Tasquería, a newcomer whose name is a play on the words “tasca” (pub) and “casquería” (offal shop). Once ubiquitous on working-class dinner tables across Spain—yet virtually vanished from the culinary zeitgeist today—organ meats have a new champion in Javi Estévez, whose dishes like fried lambs' ears and braised rabbit tongues with snails are creating fans out of even the most squeamish eaters." - Benjamin Kemper
"Overcome your food fears at this Michelin-starred temple to offal The vibe Experimental gastrobar The crowd Adventurous eaters of all ilks The food One butcher's trash is this chef's treasure The service Nose-to-tail evangelizers" - Benjamin Kemper
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