Taberna La Gaditana — Restaurant in Madrid

Very good food. If you order they tell you it can take a while (30min) to have the food on the table but that’s ok if the company is good for talk and a laugh. Inside it looks like a big bar but you can eat there too. Outside is maybe the best place to sit and eat. There is a street next to the terrace (with fence) so now and then you have some car noise or car gases at your display. It’s not bordering much but not ideal. The reviews I read before we went to this place were amazing so we gave it a shot. And yes the food is good. There is a variety of choices and all were good and tasty. There are some great 2+ person dishes like paella. See pictures! The staff is friendly and helpful but also very busy and present. Maybe that’s typical Spanish behavior. It didn’t bother me but to be aware of. The desert names and expectations were high but didn’t make up what was expected. The home made ice cream was in a closed jar. It was good but this is not ‘homemade’ (it is always homemade somewhere but not here) To summarize great food with some remarks on location...

Service is trash, especially as a dine in place. Food was decent drinks were okay. The place is pop'n, so much so that it might be difficult to even walk in it's so packed the waiters are running around and jumping, and yet again service sucked. No one comes to check up on you, and you must request everything which is a little annoying. We sat waiting around for bread for 15 min before we got anyone's attention considering 4 Euros where automatically included as a service charge we where not happy as the service was garbage. We where going to continue ordering and eating but then we realized this place kind of sucks. It's mostly a standing room and small section for dinning. There are few chairs by the bar but don't count on getting one. There is a taco place down the street which would appear to have better service and possibly...

Buena ejecución en cocina tradicional andaluza, con atención al detalle y generosidad en las raciones.

El servicio fue uno de los puntos fuertes de la experiencia: ágil, profesional y con una atención constante sin resultar invasiva. Un equipo bien coordinado que contribuye a una experiencia fluida y agradable desde el primer momento.

En lo gastronómico, el menú propone una oferta basada en producto y en técnicas tradicionales, con una ejecución que, salvo algún matiz, se mantiene en un nivel notable.

Comenzamos con los Tomates Ibéricos con ventresca, un entrante que destaca por la calidad de la materia prima. El tomate, sabroso y bien aliñado, sirve de base a una ventresca en adobo de excelente punto, donde el aliño aporta complejidad sin enmascarar el sabor del pescado.

Continuamos con la opción “Un poco de tó”, un surtido de fritura andaluza que incluye tortitas de camarón, calamares, boquerones, pimientos tipo padrón, chopitos, acedía y cazón en adobo. La fritura es, sin duda, uno de los puntos más destacados de la casa: técnica impecable, sin exceso de grasa, con buenos productos y en su punto justo. Una muestra honesta y sabrosa del recetario del sur.

El secreto ibérico macerado fue, sin embargo, el único plato con desequilibrio. Aunque la carne estaba bien tratada en cuanto a textura y cocción, el macerado —de carácter dominante, con notas que recuerdan al vino tinto— enmascara el sabor propio del cerdo ibérico. En este caso, menos habría sido más.

Conclusión: Este es un restaurante que entiende bien sus fundamentos: producto, técnica y atención. Aporta una cocina honesta, sin artificios, con momentos de brillantez en platos que apelan a la tradición y a la memoria gustativa. No busca sorprender, sino satisfacer, y lo consigue. Un lugar al que volvería con gusto, sabiendo exactamente qué esperar: generosidad, sabor y una cocina que respeta...