Lagasca 19: the new proposal of Barra Alta in Madrid

The restaurant, located in the Salamanca district, offers a wide-ranging menu full of reinterpreted classic tapas, where the portions grow according to the diners.

In addition to the menu, the restaurant offers three tasting menus with which to get to know the proposal in a comprehensive way. 

With Daniel Roca at the helm of this new project and, after his success with Barra Alta in Barcelona, respect for the product becomes the main pillar of the proposal along with international winks from countries such as Mexico, Peru or Thailand.

César Guillén and Daniel Roca

After the success in Barcelona of Barra Alta and Masala 73, César Guillen and Daniel Roca arrive with their new team in Madrid with Lagasca 19. A restaurant where they show, once again, their know-how, respect for the product and their creativity.

This new restaurant located in the Salamanca district offers a wide-ranging menu full of reinterpreted classic tapas, where the portions grow according to the diners. In addition, there are three options as a tasting menu with which it is easy to enjoy and get to know the proposal in a comprehensive way.  

The menu is comprised of different sections, starting with three delicious proposals in its oyster bar, speciale utah nº3, warm oyster and oyster encevichada. These are followed by starters such as salad salad with diced Carpier salmon or its version with blue lobster tail, cuttlefish ceviche, a dish inspired by the traditional cold cooking and sea water from Puglia (Italy) or scallop and lobster tartar on pancake and avocado. Next are delicious fried dishes among which stand out the honeyed croquettes of roast beef and foie rougié, the brioche of fried lobster legs with roast pork of acorn or the calarmacitos de playa a la romana with tartar mayonnaise.

From the stoves of Lagasca 19 stand out stews such as boneless pig’s trotter and ear with cod, a classic cap i pota, meatballs of Joselito acorn-fed Iberian pork with cuttlefish or white veal shank at low temperature. There are also grilled meat and fish options such as grilled beach squid and Joselito acorn-fed Iberian pork feather.

To end on a high note and continuing with the authenticity that manifests each of the dishes on the menu, it is worth mentioning its chocolate with oil and salt or its creamy cheesecake. Also in the desserts we find different and exquisite proposals such as pineapple soup with osmotized strawberries and white chocolate foam or lemon and ginger sorete with vodka.

“To create the menu we considered everything that we as a customer would like to find. A bit from here and there, always with the premise of respecting the product” says Daniel Roca, chef and owner of Lagasca 19. Therefore, among the cornerstones of the proposal of this restaurant it is worth mentioning the honesty based on good raw materials. Thanks to this, they have created relationships of trust with their suppliers to ensure the best quality in each of the ingredients, as well as suppliers such as Joselito, Carpier or Thierry Oysters.

Regarding the dazzling background of this new team, they have worked in kitchens such as Dos Cielos, Tickets, Saüc, Celler de Can Roca or Hermanos Torres. These restaurant veterans know well the effort, the methodology and the philosophy that leads to success.

Thus, Lagasca 19 is founded with clear objectives: to make the people of Madrid enjoy quality products, affordable prices and personalized portions