The curiosity of an entrepreneur and the experience of two great professionals in the kitchen and dining room come together to change the course of one of the most legendary restaurants at the intersection of this street with Alcalá. La Vasco Andaluza promises delicious trips to the north and south of the country without leaving your chair.
The pintxos, the fried foods, the most representative meats, fish and seafood of both communities, without forgetting the rice dishes with a nod to each area, are a reason to repeat and share with family, friends or for business lunches. Its very spacious premises are ideal for celebrations and even for tapas at the “bar”, which overlooks the lively street from the second floor.
Ángel Perea del Pino is a businessman and entrepreneur with a great deal of curiosity about different sectors of activity, which is why his business group is involved in a wide variety of projects. He has always been attracted to gastronomy, having enjoyed it, like most people, from one side of the table; but his restless character has led him, in 2023, to plunge into restoration to “sit” on the other side… and he does it with those who know how to take the best course and minimize mistakes. With all the illusion and very good work, has just opened its doors in one of the busiest intersections of Alcalá Street, La Vasco Andaluza (Arturo Soria, 2. Madrid. Tel. 91 216 20 21 / 687 683 571. www.lavascoandaluza.com), a restaurant whose menu is nourished by the recipes of two of the tastiest and most famous gastronomies in Spain, the Andalusian and the Basque; together, but not mixed, without fusions. Here we travel to Bilbao with one fish… and immediately find ourselves in Cadiz with another.
Sergio Guerreiro is responsible for capturing the authentic flavors of both countries. His grandfather is from Jaén and he has been working for 23 years in kitchens such as Las Tortillas de Gabino, El Ochenta, El Palacio de los Velada, La Casa Vasca de Sagardi, La Querida or Macarela, learning in each of them the secrets of the embers, the typical recipes of these regions or how to treat the bluefin tuna as it deserves? His specialty is traditional and market cuisine, making him the ideal chef for the “comfort food” that Ángel was looking for. In the dining room, Soraya Santiesteban, professional and dedicated, a great connoisseur of the national wine cellar, started 38 years ago at Asador Frontón, where she spent more than 20 years. From there, she became manager of the Imanol steakhouses and has managed other restaurants with a Basque stamp, such as Lakuntza or Ainhoa. The Basque trajectory is very clear in his curriculum, and the Andalusian “vein” comes from his mother’s family, who are from Malaga.
Gourmet Ticket from Madrid to the North and South
With these solid controls, the dining room and kitchen teams are in charge of recommending and letting diners enjoy dishes that are destined to become the main attraction of family gatherings, such as the two rice dishes: the Marinero, with clams, shrimp, squid and anglerfish in a well-made seafood broth; and the Arroz semi caldoso de pollo de caserío and the best seasonal vegetables. But before the main course, there are countless appetizing starters that will take you to one end or the other of the peninsula: Croquetas melosas de txangurro or oxtail with PX; a simple, only 5 ingredients, but delicate and essential Ensaladilla de melva y langostinos, with boiled Conil potatoes, a very smooth mayonnaise and salmon roe; a cod omelette in our style, undercooked, with piperrada and a splash of sherry; or a very tasty Calamar de potera with avocado and green apple, dried tomatoes and pumpkin seeds.
On the southern side, the most popular fried dishes, such as shrimp omelette or Cadiz bienmesabe, and on the northern side, codfish fritters, as well as good seasonal fish and seafood, both from the Bay of Biscay and the Atlantic. Hake in green sauce, cod – Bilbaína, Vizcaína, pil pil or club ranero and red tuna in tartar or grilled are the undisputed protagonists of the marine section, with permission of the suggestions brought by the tides. In the meats there are from Txuleta and Txuletón premium of matured cow, to Iberian Pluma from the Rincón de los Pedroches; and also well cared elaborations, like the Canelón de pringá gratin with cheese of the Sierra de Grazalema -that removes the “sentío”- or its tasty and powerful Basque hamburger of Txuleta with Idiazabal cheese sauce.
Desserts are dominated by Basque options in recipes such as Goxua, Pantxineta, a delicious puff pastry and almond cake filled with pastry cream accompanied by PX ice cream, or the infallible creamy Idiazabal cake with diced quince? From the south comes, for example, the Grandmother’s Cake, chocolate and crispy biscuits with milk ice cream, which delights young and old.
When it comes to the wine list, there is a wide range, with references from all over the country, from La Rioja, Rías Baixas and Castilla y León, as well as labels from the Condado de Huelva D.O., such as Flor de Édalo, the Txacolí Hika from the Getaria D.O., or fortified wines by the glass. We will always find a good wine to accompany the pintxos and tapas that can be enjoyed exclusively at the large high table – which serves as a bar – during a relaxed chat or as an aperitif while waiting to move to the lounge. Morsels such as the Gilda Vasco Andaluza, the refreshing Zanahoria aliñá con mojama or the Mollete de atún rojo, with Barbate-style onion and piparra mayonnaise, deserve to arrive a little before the rest…
In addition to the extensive and varied menu, there is a Basque and Andalusian tasting menu, consisting of five courses, starter, drink, bread and dessert, which can be enjoyed every day of the week, both at the bar and in its spacious and warm lounge, decorated with sobriety, without stridency, in beige tones, with tablecloths to the floor and comfortable chairs and sofas in pink and bottle green with a touch of velvet. A cozy place that invites you to enjoy the after-dinner conversation and is very pleasant for business lunches.
