{"id":10399,"date":"2021-09-13T08:30:46","date_gmt":"2021-09-13T06:30:46","guid":{"rendered":"http:\/\/eneasmagazine.com\/en\/?p=10399"},"modified":"2021-09-12T20:33:58","modified_gmt":"2021-09-12T18:33:58","slug":"candela-restaurant-the-chamartins-eating-house","status":"publish","type":"post","link":"https:\/\/eneasmagazine.com\/en\/lifestyle\/gastronomy\/candela-restaurant-the-chamartins-eating-house\/","title":{"rendered":"Candela Restaurant. The Chamartin’s eating house"},"content":{"rendered":"\t\t
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Candela Restaurante, which opened its doors a year ago in the Hispanoam\u00e9rica area of the Chamart\u00edn district, is a restaurant made for the people of Madrid, where traditional flavors, recipes and customs\u00a0are brought back to life.<\/span><\/em><\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Its culinary proposal breathes the essence of the authentic eating houses<\/b>, those in which the best food of the market was put on the plate treated with artisan care and without frills, while its different spaces -bar, dining room and private rooms- allow from enjoying the informality of tapas and the lively atmosphere of the bar, to hosting more relaxed meetings, social gatherings and after dinner, with the privacy of the great tables of power.<\/span><\/p>

At the head of the kitchen is the Galician Pedro Gonz\u00e1lez Rial, former head chef of some of the restaurants of the Oter Group, while his second in command, Jorge P\u00e9rez-Juste, trained at El Celler de Can Roca, is in charge of the sweets and giving the most contemporary touch to the proposal.\u00a0<\/span><\/p>

This great team endorses an honest and seasonal cuisine, which puts in front an exceptional product<\/b> -there are anchovies from Santo\u00f1a, white prawns from Huelva, artichokes from Tudela, Asturian beef, old Galician cow…- and where everything is prepared in the restaurant itself<\/b>.<\/span><\/p>

Inspired in Madrid<\/span><\/strong><\/p>

In addition to the aforementioned meatballs, the Russian salad with prawns, ham croquettes or the marriage of anchovies, a trio that attests to the culinary level of the restaurant, cannot be overlooked at Candela Restaurant.<\/span><\/p>

Nor the crispy artichokes, the squid with lime mayonnaise made with three flours that result in a very special breading, the eggs with truffle or the Betanzos style omelette with legs.<\/span><\/p>

And much less should you miss the oxtail -Cordovan style and without flour-, its impeccable tripe a la madrile\u00f1a -with leg, a lot of snout and just the right amount of spice-, the homemade foie micuit or an academic steak tartar prepared at the sight of the customer and accompanied by souffl\u00e9 potatoes<\/b>.<\/span><\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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