With as emblem a hearty cocido a la madrileña and the splendor of the embers of red meat, lobster and large pieces of fish. Visiting the Taberna Pedraza is an opportunity to check the keys of Spanish cuisine with today’s criteria, based on the products that have given rise to its variety, excellence and fame.
Carmen’s Cuisine
He built the culinary identity of the house, inspired by the classic regional dishes that his curiosity and admiration brought him closer to.
He also contributed to the improvement and excellence of others that needed to be revived or updated.
Carmen Carro’s cuisine has its own roots and spontaneity, its own pattern and authority.
To the first ones belongs its unsurpassable Betanzos omelette, learned and felt in origin and elaborated at the moment.
Also the piquillo peppers stuffed with cod, Rioja style, the fried pitxin with black tripe or the Asturian style stewed beef. The stewed cow’s tail, the pure Iberian pork cheeks, the veal meatballs with beach cuttlefish or the Mongetes del Ganset with Olot sausage, among other regional excellences recreated by her.
To the second culinary notion belongs her daily challenge before the Cocido a la madrileña, essential in its soup, without a hint of fat, accurate in the excellence of the ingredients, succulent and different in its particular subtlety, far from gluttony.
So are his croquettes, that gourmet evidence, primordial and infallible, which he develops in his triple option of ham, hake and chicken. Or the escabeche de picantón, the infrequent and select encebollado liver, the tuna cannelloni or a Russian salad that is pure joy of harmonies and textures, which accumulates a culinary versatility, as refined as energetic and simply endless…
Taberna Pedraza is a multiple scenario that welcomes you in the form of a traditional tavern and extends over two floors -ascending and descending- with four enclosures overlooking garden areas.
On the first floor, facing a large dining room, with the kitchen and grills in full view, Carmen Carro and Santiago Pedraza carry out their multiple and permanent function of well-established dishes and grilled meats and fish, prepared on site.
Taberna Pedraza’s menu is the result of two years of traveling, gathering information and reflecting on each of the most famous dishes of Spanish cuisine. By connecting with the product and the most accredited author of each place of origin, his dishes capture and interpret their sensations in their entirety.
The excellence of the products in his pantry, selected in their place of origin and at the service of the original care of each dish, is the result of a unique professional history.
In Taberna Pedraza, we find, as first provisions, anchovies Sanfilippo of Santoña, artisanal sausage of chistorra of Arbizu, black pudding of Beasain, bacon of Soria, chorizo of village, old cow’s blood sausage -cured for 24 months-, butifarra sausage from Olot or 100% Iberian acorn-fed ham, all of which are part of the offer of its anteroom tavern or the restaurant’s table preliminaries.
In addition to exploring the identity of our traditional cuisine with its most outstanding products, where Carmen’s role at the helm stands out, the charcoal grill is Santiago’s territory.
Since the restaurant moved from Ibiza Street to Recoletos Street two years ago, it has consolidated the ideal instrumentation of its grills and the supreme selection of its raw material.
Its cutlets of Simmental beef, Galician Rubia beef or Galician beef of more than six years of age, benefit from a favorable maturation, an adequate tempering and a well-controlled grill treatment according to each quality.
The grilled beef sirloin is also subjected to the power of the grill and the demand shows the success of the Galician beef burger, cut with a knife, seasoned and grilled on site.
In addition, one of the grills is dedicated to fish and wild sea bass from Cantabria, hake, squid and octopus are grilled, a function to which is added the first of grilled lobster from its own hatchery, gastronomic plenitude of the most formidable of shellfish.
The Taberna Pedraza offers a selection of artisanal cheeses, whose list is worth consulting, but among the desserts, it is unavoidable to taste the Quesada pasiega -the base of the popular cheesecake-, a legendary prodigy of the Cantabrian pastry in its most authentic expression.
Coren eggs from free-range chickens, fried with their lace, accompanied by black pudding from Burgos, stewed veal tripe Madrid style or sweetbreads with garlic are some of the specialties of an artisanal cuisine with a classic identity and care.
