Lua — Restaurant in Madrid

22 Aug. Restaurante Lua

There is 21:00 reservation , we arrive a bit delate that night.

customer around 3-4 tables that moment. We been arranged sit on corner just in front of kitchen door. for the first come snack item is 2 pig skins on newspaper , spherified olive and two something like a juice.

the bread as always in Spain - room temperature so can’t say delicious just normal.

tasting menu as below:

Chicharro tartar with shiso leaf - beautiful presentation , a kind like Japanese fusion food indeed sashimi Chicharro you can taste the freshness and “umami” of that fish. Japanese also have sashimi or miced this raw fish meat on rice (sushi) but this(here) fish was great and more original taste than I ate Japan side.

Razor shell, apple and chili tiger milk - Razor shell just taste it but hand to feel it due to it was very small bits. Chili tiger milk not spice only can see some red spots taste not that obviously.

Peach gazpacho with squid noodles - beautiful color combination. Orange color gazpacho with red ~orange roe. Heart shape Kairware(貝割れ大根） leafs gave me another Japanese twist food. Squid needles not much inside so hard to feel it.

Foie micuit on patty pear with San Simon caramelized cheese. mango and papaya - that is strong feel caramelized cheese like a mille-feuille but no sweet this time. Good for cheese lovers like us.

Green rice of celery, mint, coriander, dill and basil with smoked eel - Green , green and green soup rice taste was fresh but not too strong even they said mint have inside. Eel meats just small bits can’t feel too much.

Caldeirada Skate fish with Iberian cream - This is first time to eat such big fish (bcz it was only a part of that fish wing also the wing texture is different as normal fish fillet.

Calderiada pig confit at low temperature - This have thin sweet skin and super tender texture. Sweet potato pruee underneath the pork meat.

Apple cannelloni with tetilla cheesse- It’s fancy look with half bubbles. But cannelloni is really small as too small to taste it what’s ingredients filled.

Liguid cake from Santiago - That may be easy understanding outlook and taste as usual liquid was inside like chocolate molten cake .

Service not bad ,Restauret has their great atomsphere, cozy and good decorated. Some dish was...

I had the worst Michelin star experience ever. I ordered their 9 course tasting menu and none of the dishes really appealed to my taste. The food quality and cooking skills fell short of what I expected from a Michelin-starred establishment, and the lack of creativity was especially disappointing. The second appetizer tasted extremely fishy and sour, so my friend and I couldn't finish it. The starter course with salmon, mayo, and lime zest was just okay. The mayo tasted like the kind you buy at a regular supermarket. Among the nine dishes, the foie gras with puff pastry and candied pistachios stood out as the best, but even that had its flaws. It turned out to be too sweet for a savory dish, and the pastry itself was oily and lacked the desired crunch, resulting in an uncomfortable mouthfeel. The remaining courses were equally disappointing, leaving such a lackluster impression that I can hardly recall what I actually ate. The service and atmosphere were fine. The staff were professional and polite, but I was "spoiled" with the warming, friendly and attentive manners of other non-starred and Michellin-starred restaurants I have...

Our visit to Lua was one of those cozy, warm experiences that you treasure forever. We had wonderful food and wine in the company of good friends. The service we received was incredibly friendly and informative, both elegant but approachable, intuitive to our needs. We chose to start with an order of Foie Midcuit Sobre Empanada De Pera Y Queso San Simón Caramelizado, and a half order of impeccably soft and supple Pulpo a Feira. My companion ordered their Lubina con Verduritas, and I had the Verdinas con Carabineros, and the Raya En Caldeirada Sobre Sopa De Ibéricos. For dessert, I had the Brownie con Helado de Turron y Trufa (yes, it had authentic black truffles shaved on top) and my friend a "deconstructed" Tarta de Santiago. The whole meal was amazing; some of the dishes were elevated versions of traditional Galician dishes (the Verdinas or the Tarta de Santiago) while others were successful experiments (like the Fois Midcuit or the crazy-delicious Brownie with Turron Ice Cream and shaved Trufa). Lua deserves their 2023...