A restaurant established as one of the best steakhouses in Spain
Catalin Lupu, who has been running the restaurant for more than ten years, maintains an extensive and select meat menu, including personally selected pieces of wagyu, angus, simmental, rubia gallega and cuts of oxen from the northwest of the peninsula, and a splendid repertoire of fish brought in from the coast on a daily basis
At La Taberna de Elia, the meat stands out for both its quality and its variety. Specialising mainly in roast beef, but also with an extensive range of fish in daily supply, the secret of its success is not only the high quality of the product, but also the exceptional treatment on the grill and in the kitchen that distinguishes the work of its chef, Catalin Lupu.
The flawless selection of the pieces, the skill in the choice of the cut and the perfect mastery of the coals, have made La Taberna de Elia a place of worship for lovers of grilled meats and meat connoisseurs.
He meats are subjected to maceration in our own dry chamber, monitored in relation to the age, breed and size of the piece, which can take up to 45 days, in order to achieve its optimum predisposition for roasting and its ideal tenderness.
Chops and cutlets from different types of cattle, with the potency of the Rubia Gallega breed of beef, aged over 7 years, or that of the ox, serenely reared in pastures and stables for over nine years, as well as the lean meats of rosé veal or the native veal of the Sierra Madrileña, provide from the marbling or intramuscular fat of their loins and the sapid excellence of their rearing.
Among its most famous specialities is the house steak tartar, a choice of entrecôte or sirloin steak of red meat by weight, chopped by knife on the spot and seasoned with spring onion, caper and egg yolk, pepper and salt, with the spicy sensation ordered and tasted beforehand, with various mustards served on the side; very probably the best and most natural red meat tartar that can be tasted.
We will also find suitable salads with which to alleviate the sapid densities or whet the appetite, such as the ventresca, in a select preserve that melts in the mouth and two of its most common and celebrated dishes, the wonderful ratatouille of vegetables grilled and integrated to their absolute conjunction over moderate heat or the broken eggs with freshly fried potato sticks and Iberian ham, made with care and casticismo.
La Taberna de Elia also offers an extensive and select wine cellar, full of wines and vinazos, champagne from great families or from modest wine growers. And for those who feel sweet enough, gin and tonic or cava sorbets, together with a select list of spirits and digestives, which guarantees and extends pleasant after-dinner conversations in one of the most luminous and relaxed terraces in Madrid.
LA TABERNA DE ELIA
Vía de las Dos Castillas, 23 Pozuelo de Alarcón / Tlf.: 911 62 74 29
