Javi Estévez, La Tasquería (4.17.2023)

"We're reviving Madrid's culinary tradition by reinventing fine offal with an avant-garde concept that embraces new preparations, carefully crafted to highlight the product with fun and inviting presentations. Reinterpreting offal is our philosophy. A creative twist to honor confessed offal lovers and, on the other hand, an opportunity to show those less keen on these types of products that our cuisine is suitable for all palates. 6,900 plates of trotters, over 17,000 pig tails, 41,000 appetizers, 3,400 suckling pig heads, or 6,000 kilos of tripe, trotters, and snout served during these first three years are just some of the figures that endorse us. 

Sequence of appetizers and snacks:

Battle of tongues: Veal VS Iberian

Profiterole filled with chicken liver pâté

Cocoa macaron, foie gras and raspberry

Beans [foam] with fried suckling pig tail

Mini brioche filled with stewed beef tongue, cauliflower and dill

Fried battered lamb brains with chimichurri mayonnaise

CORPINNAT Gramona Imperial Brut Nature Gran Reserva 2017, Gramona

 

Menu: 

Lamb tongue tiradito, fried zarajos and red onion

Squid-carbonara noodles with Galician cacheira

D.O.  Ribeiro, Finca Viñoa Blanco 2017, Finca Viñoa

Veal sweetbreads ravioli, béchamel, cheese and tomato

Razor clams and tendons. Meunière sauce.

Saial 2019, Pla de Morei

Duck hearts, corn, raspberry and liquorice

Stew of tripe, trotters, and snout.

D.O.C. Rioja, Ad Libitum Peña El Gato, Garnacha Viñas Centenarias 2020, Bodegas Juan Carlos Sancha

Desserts:

Lemon pie with mango ice cream

HANNIBAL's dessert

Petit fours:

Pork skin, dark chocolate and kikos

Guava jelly made from beef collagen

Don't miss the chance to try us at Cocíname, at Montagud Editores in Barcelona." A single night. We await you.