Authenticity, taste and beauty. It brings it all together. Discover one of our newest culinary highlights of the capital and other must-sees for a summer of pure gastronomic delight.
On Calle Toledo, a stone’s throw from the emblematic Plaza Mayor, is one of the most coveted Chinese culinary havens in the capital: Hong Kong 70, from Grupo Bellaciao. His name furthers the proposal: Hong Kong is known as the culinary capital of Asia. And the street food and bustling dai pai dong (street food stalls) in particular are legendary. The song refers to an important decade: the 1970s, a time when the most important cultural exchange between China and the West began, with Hong Kong, and specifically Canton, the culinary cradle of it all.
This authenticity is visible, both from the outside and the inside. Unlike other oriental restaurants, the decoration of the premises and the gastronomic proposal are real. The space is divided into three zones: an entertainment area with tables offering Japanese games, an area that mimics a typical Chinese street restaurant and another reminiscent of a 1970s theater. There are many nods to Chinese culture, such as the tables whose shelves are made of pieces from the popular game Mahjong or the replicas of ducks hanging from the kitchen of the restaurant, as if it were a street stall.
This traditional atmosphere is the starting point of a varied menu, also presented in the original language. It includes delicacies of traditional Cantonese cuisine prepared by chefs originally from Hong Kong. Among the appetizers we find the Guo-tie filled with crispy vegetables, which can be complemented with one of the most tasty typical dishes: Dim Sum. Your lake? They are made by hand. The four pieces cater to all tastes and preferences: from the tenderloin dumpling with flambé foie to the crab siu mai with shrimps and flying fish roe, through the cannelloni filled with HK-style shrimp… they vary between sea and mountain. Vegetable dishes are not far behind, with a commitment to typical products: sautéed baby Chinese cauliflower with a spicy touch is added to the Pak-Choy & shittake Wok, among other things.
An essential? The Hong Kong style roast duck accompanied by a light and juicy rice at the same time, which awakens the palate and achieves the right balance between sweetness and spiciness. Noodle lovers will also find their happiness in delicacies such as the crispy noodle nest with beef and black pepper sauce, perfectly achieved.
Surrounded by curious and creative names such as Kongfu Panda, Shark Shot or Mulan, the restaurant also has exquisite cocktails in the purest oriental style, with ingredients such as sake, Japanese gin, yuzu or pink grapefruit soda that will delight your taste buds. And that in an elegant and avant-garde way, within miniature decoration pieces that do not go unnoticed: a bathtub, a shark or a vase.
Oriental cocktails date back to the 1890s and since then the recipes have evolved to strike a balance between the sweetness of their aromas and the acidity of their fruits to achieve a unique taste fused between sake and typical Asian liqueurs. Coming from a gastronomy like that of Japan, it is not surprising that their preparation does not lose its elegance and careful elaboration ritual.
One of the most prominent? The kong fu pandaPresented in an original tableware in the shape of a panda bear, this cocktail is composed of vodka, yuzu, lime and macha tea. The ingredients finish the drink with a touch of acidity and the Pink Bubble, which contains a gin from Japan, Roku Gin, lime juice, egg white and soda are blended in an elegant tub that provides a silky and frothy texture on the palate. For the most daring, pay attention to the Shark Shot, served in a striking shark-shaped piece with an open mouth, mixing tequila, lime juice and pink grapefruit soda. Get the perfect acid point.
The famous five stars Rosewood Villa Magna has reopened its doors under the international luxury hotels brand. The renovation implies the total transformation as a foodie hub with up to four gastro areas. The proposal is led by the three Michelin stars Jesús Sánchez who arrives with Amós from Cantabria and brings some of the most emblematic dishes of Cenador de Amós (Villaverde de Pontones). There is no shortage of anchovies, squid rings or artisanal cheeses. Open from breakfast, Las Brasas presents casual yet chic cuisine in the form of raciones, tapas, seafood and grill. Flor y Nata is the hotel’s signature cafeteria, with creations by pastry chef Emanuel Alvés, also available to take away. in the afternoon Or drinks, cocktails and snacks with a terrace in the well-kept garden. It is located on Paseo de la Castellana, 22.
Don’t lose sight of the Orellana House (Pza. Republic of Ecuador, 2). The new headquarters in Chamartín of the original neo-tavern (which takes its name from the street where it is located) develops the success formula achieved in Salesas. Rations, beers, vermouths, selected wines, cheeses, Iberian and cured meats. There’s no shortage of Guillermo Salazar’s iconic dishes, such as his two versions of salads (crab and pickled tuna), scrambled eggs with shrimp and cheeks braised with sherry.
Finally, pay attention The great barrel of Castellana (Poet Joan Maragall, 23). The new project of the Oter group focuses on fish and shellfish from the Spanish coasts and fish markets, with a special focus on lobster, lobster and large catches prepared in salt. Also pay attention to their rice dishes. Top service and extensive wine list. It also has a large outdoor terrace.
Source: Marie Claire
