Both the young and the old gather at Restaurant Álbora for a night of epicurean satisfaction in this trendy establishment. Found in the heart of the Salamanca district Álbora seems to have it all: an outdoor terrace for those sultry summer evenings, a popular bar to welcome visitors and several stylish dining areas. Inasmuch as the bar is a hub for the fashionable international crowd, the restaurant itself fills up pretty quickly and here is why:
The food
I wanted tapas and that’s what I got. My tapas degustation was a fabulous journey into the land of gastronomy that thrives in Spain.
Firstly, I was ser
ved with a large plate of Jamon Joselito. The jamón ibérico has a reputation that proceeds itself and is available in some of the world’s most famous restaurants: El Bulli(now shut), Joel Robuchon and Alain Ducasse, to name a few. The iberico ham is one of the most succulent, juicy and tasty hams produced and the restaurant proudly displays several cuts above the bar. As a welcoming plate and with a delicious glass of fortified sangria, I was set on the path for a fantastic culinary experience.
Croquetas cremosas de jamón were next accompanied by Insalada Russe and Piparras. The creamy croquetas were absolutely divine – crunchy and gooey – and accompanied by the Piparras, a subtly spicy small pepper from Basque, it was a fantastic initiation into contemporary Spanish cuisine.
The next half racion was a sort of French ratatouille with a fried egg for topping. The crispiness combined with the softness of the vegetables and the warm flow of yoke from the egg made this a light yet filling dish which was simply delightful.
The next dish was squid – a pescetarian’s delight. Two versions, one with onions, the other with black ink, were simply outstanding. The secret ingredient: pesto. The strong pesto enhanced the flavours of each version, spreading the oiliness of caramelized onions and an interesting combination with the inked squid. This dish is outstanding and a ‘must have’ when visiting Álbora.
Next was a spicy steak tartar. A twist on normal tartar, a pinch of salt and specks of chili went into this one, enhancing the chewy red meat and a fantastic small dish. With this came the tosta with blue cheese, anchovies and tomato. This was a nice small bite (or two) with the cheese and pesto creating a creamy and smooth taste, but the tartar was superior and minimized the tastiness of the tosta.
At this point, the chef has handed me a glass of champagne to wash down all these magnificent tastes. The classy interior has visually opened up as the bar crowd disperses and moves to sit down at the intimate tables, where mirrors reflect the buzz of the restaurant. The restaurant is pleasantly full and the crowds range from parents with prams to older generations: Álbora really is the place to be.
Lest you worry, I haven’t forgotten! The piece de resistance: Torrija caramelizada, con helado de plátano y canela. This dessert has evidently been perfected and is simply divine. A visual translation will give you this: soft, plump banana tasting, cinnamon sprinkled ice-cream next to caramelized French toast with a strip of raspberry sauce as the bedding. It was a combination of sweet and fried toast which is irresistible, ending the evening on a high note. I was given the macaroon and coffee to finish but my Spanish experience had overwhelmed me and my stomach politely refused further intrusion to the delicious tastes consumed.
Restaurant Álbora is your number one stop for contemporary Spanish food in an exciting atmosphere. The higher prices are justified by the quality and experience and we all know that quality is worth paying for. The large jamon above the bar itself is a temptation to sit awhile with some sangria…
C/ Jorge Juan, 33
28001
Madrid
Tel.: 91 781 61 97
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