La Tasquería Restaurant
An avant-garde concept of new creations that treats ingredients with love and offers fun as well as appetising dishes, this is a rediscovery of Madrid’s gastronomic tradition and a reinvention of offal’s elegant side.
A powerful cuisine from deep within, where every dish conveys emotions.
Forget all your preconceptions and get ready to enjoy a surprising and succulent sensory experience!
Reinterpreting offal is our philosophy. A creative twist to honour offal lovers and, in addition, a chance to show those who are less keen on this kind of food that our cuisine can be acceptable to everyone.
In the first three years since we opened, 6,900 dishes of trotters, over 17,000 pig’s tails, 41,000 starters, 3,400 suckling pig heads, and 6,000 kilos of tripe, shank and snout have been served, and these are just a few of the numbers that showcase our success.
We find the concept at this busy em>tasca, located close to the Royal Mint, particularly delightful. To a relaxed and informal backdrop, the chef here creates cuisine from offal, without closing the door to other ingredients. This concept is clearly explained by chef Javi Estévez: “we are specialists in cooking offal, but we do other things as well”.
Much improved after its renovation, the restaurant boasts a casual ambience that will please those on the lookout for a new dining experience. Choose from three tasting menus (M, L and XL) that remain faithful to the idea of reinterpreting Madrid’s tripe and offal culture. As a result, its menus are based around brains, trotters, tripe, combs, and the famous fried and confit head of suckling pig, one of its most popular dishes. A limited à la carte featuring its signature dishes is available on the terrace (prior booking required).