Madrid, always at the forefront of gastronomy, surprised with the new offer of an emblematic establishment: the Lusitano gastronomic bar. This place, known for its Portuguese cuisine, has launched an irresistible unlimited meat buffet for only 18 euros. The proposal, which includes a drink (beer, wine or soft drink) and homemade fries also without limits, you can enjoy it every weekend in their new location, located in Leganés, which completes the success of their first establishment.
The menu is based on a authentic Portuguese charcoal grillwith varied cuts like ribs, Creole chorizo and bacon, all prepared by the Chef Carlos Manuelwhich ensures that there is always an element of surprise with every visit. The experience is enriched with selection of sauces and breadlike a delicious homemade chimichurri. This new establishment, in addition to its irresistible buffet, offers a terrace with cocktail bar and live musicas well as a private room for events. With this unique proposal, Gastrobar Lusitano II consolidates itself as an ideal destination for lovers of meat and good cuisine in Madrid.
Gastrobar Lusitano, the trendy bar in Madrid
At Gastro Bar Lusitano de Leganés there is a very varied menu that includes sharing formulas, individual dishes and culinary specialties. Among the suggestions to share are fried fish, rabas, chicken fingers, Galician lacón, Burgos blood sausage, Iberian pork tears, mushrooms breaded with aioli, grilled vegetables, snails , brava potatoes and chopitos, among others.
Among the specialties, dishes based on cod and offal, as well as various preparations based on rice, stand out. A wide choice of meats is also offered, including sirloin, entrecôte, oxtail, Asturian cachopo, Portuguese-style grilled meat and chicken. Portuguese cataplanas are another attraction, available with cod, seafood, monkfish, squid, octopus, clams and different types of fish. Additionally, you can taste Venezuelan gastronomic options.
To finish the meal, the restaurant has a dessert selection like chocolate cake, three cheese cake, ice cream and traditional Portuguese serradura.
Carlos-Manuel
It all started in 1991, when arrived in Spain and started working in the kitchen of a restaurant called “Trotamundos”. In this place, the tasks varied daily: one day I was in the kitchen, the next day washing dishes and another cleaning. He saw how dishes were prepared and how people enjoyed the food, which sparked a desire to become a chef in the future.
He had the chance to work with a woman who instilled in him a lot of love for traditional cuisinewhich was always prepared on site. Nothing was ever bought frozen; Everything was fresh and prepared on site. Although he has worked for different Spanish cuisines, such as Galician and Madrid, he has always felt a special connection with Portuguese cuisine. Furthermore, he observed that, despite the large Portuguese community in Madrid, there is no restaurant that adequately represents the gastronomy of Portugal.
This led to an investigation into the most typical Portuguese dishesL. One of the objectives was to bring quality Portuguese products and offer Madrid residents the opportunity to try something different. In the chef’s mind always had the idea of the francesinha, a Portuguese sandwich that he ate as a child and that he learned to prepare in a restaurant in Portugal called “El Jabalicao”.
In addition to the francesinhaconsidered other traditional dishes, such as bifana, cod and cataplana. THE cataplaneA typical dish from the south of Portugal, requires a slow and considerable cooking time for the flavors to integrate naturally, without the need to add artificial seasonings. This approach remains essential in cooking: respect for ingredients and their slow cooking, like the culinary traditions of yesteryear.
Cod, an emblematic ingredient of Portuguese gastronomy, is also one of his favorites. He claims that cod prepared by a Portuguese has a special touch that cannot be compared. In the restaurant they use family recipescooking over low heat with fresh and natural ingredients, which highlights its flavor. Additionally, a touch of Venezuelan culture was included in the menu, as many of the workers are from that country and their cuisine is now appreciated. Dishes such as arepas and cachapas offer a nod to the diversity that characterizes the space.
Now the wish is open more stores which allow more people to enjoy Madrid’s gastronomic offer. Passion for cooking is essential to offer the best to customers, because cooking with love is essential to making delicious dishes.
