Who could imagine that? the best stew in Madrid Spain is not in Madrid? In San Lorenzo de El Escorial, the charming restaurant Charolés makes a difference with a star dish that has acquired national fame.
This establishment has become a must-see destination for lovers of good food. Only by prior reservation, you can enjoy a culinary experience in a warm and sophisticated environment.
A menu that celebrates Madrid stew
Since Manuel Míguez opened the restaurant in 1977, he has maintained a firm commitment to quality. The menu offers a mix of traditional and creative dishes. The menu is updated almost dailytaking advantage of the freshness of seasonal produce, which guarantees an always vibrant gastronomic experience.
The great protagonist is the great Charolais stew, a dish that has propelled the restaurant to the top of Spanish gastronomy. This stew, prepared with top quality ingredients and meticulous technique, has been hailed as “the best stew in Madrid”In addition to the stew, the restaurant offers a variety of notable dishes, such as the berujas salad with fresh aguinaga elvers, the chef’s liver terrine and the hake tail skewer Bilbao style.
The atmosphere of the restaurant is intimate and charming, with granite walls and wooden beams that provide a rustic and warm touch. In addition, it has two terraces to enjoy meals outdoors. The terrace on Floridablanca Street, with views of the monastery of San Lorenzois ideal for sunny days, while the terrace on San Lorenzo Street, with its particular microclimate, is perfect for summer.
Customer reviews highlight the quality of the service and food. Many praise the personalized attention and the family atmosphere of the place. Visitors highlight the excellent presentation of the dishes and the generosity of the stew.
How to make a good Madrid stew?
The Madrid stew is an emblematic dish that stands out for its slow and relaxing preparation. It’s about cooking chickpeaspork, beef and chicken, bacon and potatoes in cold water for several hours. This technique, which some consider “self-regulating,” means that the stew cooks on its own, requiring less intervention.
Chickpea is the main ingredient, and the one from Fuentesaúco, with its medium to large size and varied color, is especially appreciated in Madrid. Although clay pots were traditionally used, today they are used pressure cookers and slow cookerswhich offer different results in terms of flavor. Often, the Cooked, flavor improves after standing for a dayallowing the flavors to integrate more deeply. The preparation of the stew is distinguished by its simplicity and the care taken in the choice of ingredients.
