Gourmet meat: hints and delights for discerning carnivores

It is not part of a diet Detox, nor is it spoken of as a superfoods. Nor is it so “Instagrameable” as a smoothie bowl or pink latte. And lately, he didn’t have much reason to be “happy.” Meat has everything against to become gastronomic trend. But, in its perhaps more discreet way, it is back in fashion.

Lamb, chicken, cow, veal. In sashimi, in tartare or matured for two months. If you think that meat does not have much to say, our mission today is that you change your mind. From Summum, we give you a few tips to enjoy meat in the most gourmet way.

Salino: Iberian pork, Maresme peas and Andalusian style

The Madrid area of ​​Ibiza, right next to the Retiro Park, has been in full culinary frenzy for a season. Saline, located on Calle Menorca, is one of the openings that is causing the most sensation in the capital.

This restaurant is the “pretty girl” of the Aparicio brothers, after The Raquetist y Cachivache Tavern, also in that area. From his kitchen, the chef Javier Aparicio winks at Andalusian cuisine, enhancing it even more with the occasional touch of international cuisine.

The result is about tasty dishes in the most classic sense of the word, to lick your fingers. No more no less. As a meat-based dish, we choose the Cheeks with Oloroso: acorn-fed Iberian pork from País De Quercus, Oloroso wine sauce, Maresme pea and Robuchon style puree. TOP.

The most exclusive Steak Tartare, in Zalacaín

Zalacain, exclusive Madrid restaurant, recently renovated your culinary offer and her face (with Julio Miralles in charge of the kitchen and Carmen González as director of operations) striking the perfect balance point between tradition and modernity.

Meat undoubtedly occupies a central place in the gastronomic proposal of this establishment. Roast suckling lamb with Pedro Ximénez sweetbread stew, Civet sirloin center, Pigeon, hummus and pita bread, Roast Pintada and brioche stuffed with its hock …

The menu faithfully and creatively covers different types and cuts of meat, with almost always outstanding results. Although if we want to let ourselves be carried away by the discreet charm of classic cuisine, the legendary Zalacaín Steak tartare it is undoubtedly the ideal option. Of course, the meat is seasoned in front of the customer, adapting to their tastes. Pleasure without time.

Corral de la Morería Gastronomico: Foie gras and red onion to the beat of flamenco

Eight diners every night. Around eight hundred references of the most precious Sherry wines. A brand new estrella Michelin and a unique peculiarity: eating to the beat of the best flamenco shows in the world.

Corral de la Morería Gastronomico eIt is a unique experience in every way and for anyone, not just foreigners, who knows how to appreciate the nuances of the Spanish soul. And of the haute cuisineOf course.

The letter, designed with care by the Bilbao chef David Garcia It includes great fish-based dishes, such as Marmitako or Kokotxas in squid ink sauce, but the meat has nothing to envy them. You just have to prove your Roast pigeon and reposado, with slices of grilled shallot, tomato and tarragon to taste. Among all those dishes, the Foie gras with red onion extract stands out without a doubt. Pure elegance and delicacy.

Bacira: when the Mediterranean meets Asia

And how about a veal cheek that brings the Mediterranean and Asia closer together through the best products of the season? The beef cheek with green curry with snow peas, daikon and asparagus is one of the dishes that best summarizes and suggests the cuisine of Gabriel, Vicente and Carlos in Bacira.

In the menu we also find a few, exotic, meat-based proposals such as Glazed bacon in mandarin and shichimi sauce, Black pudding ravioli with pine nuts and apple and piquillo pepper sauce with kimchi or Stewed oxtail meatballs with spiced mashed potatoes. Miscegenation of flavors.

Lamb and sausages “made to measure” in Arzábal

The group’s restaurants Arzabal they have a point “Scoundrel” mixed with a creative twist. Perhaps they are better described, Alvaro Castellanos e Iván Morales, creators of the concept, defining themselves as “innkeepers of the XXI century”.

We go to Arzábal because we like traditional dishes, but with spark and projection. How could it be otherwise, the meats they stroll like queens in the group’s kitchens. And they come out of there with a pint as fascinating as that of the roast lamb with couscous.

They deserve a separate mention sausages, such as 100% pure acorn-fed Iberian ham, jerky or guanciale (Italian sausage practically impossible to savor outside of Bel Paese) with glass bread. On Arzábal RetiroIn the bar area, there is even a “arzabalería” (a nod to the word charcuterie) that has an Italian Berkel standing up that cuts the sausage to suit the customer. Can you ask for something more out of life if you like meat?

Essentia: an address to savor the best meat in the world

There is an annual contest that is now in its fifth edition that awards a prize to the Best Beef in the world. As well. In the last edition, which took place last summer, the award was taken by a Finnish beef tenderloin of the Ayshire breed distributed by the Danish company JN Meat International. The secret of this meatThey say it is in their “way of life,” as these dairy cows are free-range and fully grass-fed.

Essentia is a gastronomic multispace located in Tarancón, Cuenca, which focuses its cuisine on the traditional Manchego recipe book. Of course, reinterpreted in a modern key. Its specialty is the Iberian pig, the suckling lamb and the old cow. It has its own meat maturation chamber. This is where the cuts of the best meat in the world are left to mature between thirty and sixty days. It is usually prepared on the grill and served with a garnish of Lodosa peppers.

Wagyu sashimi: Japan squared in Kabuki

La japanese wagyu meat It is one of the most exclusive in the world. Their prices can reach dizzying figures, but their high quality justifies this phenomenon. Like a jewel, wagyu meat is evaluated according to rigid parameters.

Su quality, color, gloss, texture y firmness are classified according to a scale that goes from A1 – the highest quality – to C5. The fat infiltrations that give this meat a characteristic marbled appearance are classified on a scale from 1 to 12, with 11 and 12 being the most difficult to find. Probably there are few restaurants in Spain where this Japanese specialty can be savored as authentically as in Kabuki. Here it is served, among others, in the form of sashimi.

MX point: wild flavor

Of all the “Flavors” of the meat, that of the marrow it is undoubtedly the most peculiar. Or you love it, or hate it. If you are among those who love him, you may know that in MX point from the beginning they prepare a legend grilled marrow. Absolutely intense and wild.

This wonderful Mexican restaurant sports a Michelin star (It is still the only one in Europe) and is supplied in its own garden, where a few Mexican-native ingredients begin to sprout. Its new season is centered on corn and revolutionizes the menu to be suitable for celiacs.

Between your TOP dishes Meat-based, there are also the lechón Carnitas tacos, with crispy suckling pig, fresh green tomatillo and watercress sauce and the chicken flautitas, with guacamole, pico de gallo and green tomatillo sauce.

Santceloni: the gourmet point of chicken

It is one of the benchmarks of Madrid’s haute cuisine and has 2 Michelin stars. In its renovated space, the gastronomic experience is articulates between the living room, the kitchen (which connects to the living room through a glass wall), the cellar and the Study, a privileged corner, with few tables, which offers a special look at the kitchen of the chef Óscar Velasco.

The proposal of this establishment sinks its roots in the best Spanish cuisine, having, of course, the “head” well placed on the gastronomic avant-garde. Dishes like the Free-range chicken with sweet and sour paprika ratatouille and wheat crust attest to this.

La Tasquería: only for daring carnivores

Tongue, tendons, liver, snout, gizzards, brains and crest. That of Javi Estévez en The Tasquería is one of the bravest proposals on the current scene, as his letter focuses on the fine offal. A difficult bet that has gradually gained consensus and that in the latest edition of the Michelin guide has been awarded one star.

There are also options for less daring palates. Apart from the menu, there are also two tasting menus (45 and 70 euros) for those who want to be guided and surprised by the chef. An essential and very fashionable address for unapologetic gourmets.