Ochenta Grados Castellana — Restaurant in Madrid

80 Degrees 🌡️of satisfaction, literally! One of the most famous hip Spanish modern cuisine 🥙spots where you will always find the best first introduction to Spanish 🇪🇸tapas 🍤🍷 The ambiance is pretty young, casual, and modern. You will love the atmosphere. They offer their distinguished menu of the day, which stands out due to the variety and exclusive recipes. We picked: prawn 🦐empanadas with curry and 🍒 cheery ketchup, could be considered my top pick from their appetizers starters. Crunchy, but also fluffy, thanks to the white powder that makes up the exterior. ñoquis with mushrooms 🍄‍🟫 sauce with a nice touch of parmesan could follow as the next most obvious choice. the truffle 🥚egg with potatoes and ham 🐷has been an iconic dish from 80 degrees and still lives up to it. Probably it is the truffle scent that makes it so succulent as it dips into the egg squash. Refresh your appetizer tasting while you sip on your summer “distinto” a mix of wine with lemon soda and the voluptuous foam that sparks chill with each sip. Entering the game as another favorite from their main dish selection is the Ravioli Chilli Crab 🦀 with cashew Thai🥜 sauce which is one of my favorites. the salmorejo with parmesan 🍦cream never fails, as it is refreshing and perfect for those summer days. 🐷 mollete with chutney and mango 🥭yogurt, creamy and with a lot of taste. Super toasted on the outside. lamb 🐑cooked at low temperature, also is a remarkable option as the meat blends on point with the pumpkin 🎃sauce. It rests on some ñoquis that crunch with each bite of the lamb. fake risotto🍚 spiced with Iberian secret and mushrooms is the least memorable, not bad, but also not the best. even though it sounded like an interesting concept, the steak 🥩 tartar on a yuca waffle doesn’t have as an edgy taste as it sounds references to. The desserts can’t be left behind: the milk 🥛with cookie 🍪 and chocolate 🍫 is squeezed in this conjecture that has survived since it opened, and probably due to its popular demand. the white lemon tart 🍋, which I’m not that of a fan was metiscouly designed so could scent each layer of its ingredients, this is why its 💣bomb silhouette, while the toast where it lays on serves as the perfect plate you want to crack with just one bite. the chocolate cake is the least interesting choice as it is just a regular chocolate cake. The only diverse taste was on the white chocolate toasted ice cream.

You might wonder why then I referred it to as 80 degrees of taste, right? And because even though the dishes are good in taste and very controversial in terms of preparation, it upsets me that they bring them all together to keep the flow of the restaurant moving and capture the most amount of guests. Losing the charm, dedication, and time that each plate needs to maintain its freshness. It is obvious, that all plates are prepared with enough time in advance, which makes them less appealing when they arrive at the guest’s table. Also, service is pretty expedited and less personal, so the 20 degrees missing for a 100-perfect score are just a couple of notes away due to these unforgivable actions that every restaurant needs to always pay closer...

Una barra cuadrada tipo pub con un camarero que bailaba y cantaba al ritmo de la música mientras servía a una pareja que comía allí sentada hizo que los dos nos sentásemos en nuestra mesa con una sonrisa y cargados de "buena vibra". Buscábamos algo diferente pero sin salirnos de materias primas "clásicas", ya que soy alérgica a la soja y actualmente en la cocina moderna se utiliza mucho. A los pocos minutos de estar sentados nos atendió un chico encantador al que le expuse mi alergia y se involucró activamente. De beber pedimos el distinto, que es la bebida estrella, un tinto de verano cubierto con una espuma que me recordaba a un sorbete de limón, muy fresco y ligero, un acierto. Lo primero que tomamos fueron dos platos fríos, el tartar de salmón, donde encontramos una mezcla perfecta entre la crema de mango y el sabor intenso característico del salmón, 8/10, y el esclair de parmesano relleno de steak tartare, un sabor que no deja indiferente, un toque picante pero muy suave en boca, el contraste perfecto dulce salado, la mostaza potencia el sabor de la carne positivamente, 8,5/10. Pasamos a los platos calientes, croquetas de jamón y de carrillera. Me quedo con las primeras, como dije soy muy clásica, una bechamel increiblemente suave y un sabor exquisito a jamón de calidad, para mí un 9/10. A pesar de ello, siendo sinceros os recomiendo las segundas, una fiesta para tus sentidos, un relleno que no podría describir, suave, agradable, un sabor totalmente nuevo que culmina con un rebozado crujiente pero nada graso, no podéis iros sin probarlas 9/10. A continuación nos trajeron el pan de queso, totalmente superfluo, pero adoro el queso, necesitaba probarlo, está bueno, me recordó al típico pan venezolano, 7/10, y el sándwich de costilla melosa... "buah" su sabor recuerda descaradamente a algo que no voy a decir, pero que dirás en alto nada más probarlo, la carne se desmenuzaba y la mezcla de texturas y sabores generan una sensación de placer que podría ser adictiva. A continuación nos trajeron el huevo trufado, durante toda la comida vimos pasar bandejas con este plato para todos lados, con total honestidad ha sido el plato que menos me ha gustado, no está malo en absoluto, pero al mezclarlo todo la patata y el huevo mataban absolutamente la presencia de jamón, la trufa tiene un toque perfecto, pero se me hizo pesado, no lo terminé, 7,5/10. Ahora bien, para terminar nos trajeron cordero asado a baja temperatura, canela en rama, un contraste de sabores y texturas que hacen de este plato un obligatorio, el sabor del cordero con la salsa de calabaza y esa fiesta de texturas, al entrar en tu boca todo se deshace creando una explosión de sensaciones maravillosa. Sin duda mi favorito 10/10. Para culminar pedimos café y postres. La tarta de queso sin más, no puedo decir que no estuviese buena pero como amante del queso y con las expectativas muy altas, esperaba más. La base de galleta me pareció demasiado intensa y eclipsaba totalmente el sabor característico de la tarta de queso, 7,5/10. Ahora, si quieres un colofón final, irte de allí con un buen sabor de boca y un poquito de nostalgia, la leche con galletas, tienes que pedirla, la textura fina y suave totalmente homogénea pero con los sabores perfectamente diferenciados, junto a su base de caramelo de chocolate viajamos a los desayunos de nuestra infancia de leche con galletas migadas, un postre que va a gustar a todos, 9,5/10.

Claramente pedimos demasiado, salimos de allí que no podíamos ni movernos, pero nos pudo la gula, quisimos probar todo y creo que nos sobró el pan, las croquetas de jamón y teníamos que haber compartido el huevo trufado, no por calidad si no por cantidad. Los chicos te recomiendan pedir poco a poco y eso es un acierto, quizá de dos en dos para no llenar la mesa y que no resulte abrumador y así poder disfrutar de todos los sabores por separado. Claramente lo único que no me gustó fue que los platos estaban fríos, eso me decepcionó un poco, una mayor temperatura potenciaría el sabor y la exquisitez de los platos. Por lo demás una...

This place makes me angry on so many levels.there is no signage, so I had to ask if I was in the right place.

The booking, made by an old friend and colleague that I had not seen for over ten years, they had no record of but then found. How complicated can (surname) for two at 1pm be ?

You have to load the menu on your phone, but the place is deeply underground so your reception is patchy.

The staff are brusque and we were asked to p**s off after an hour and a half, even though the place was more than half empty.

The food is dire. The 'concept' is that you select a hot and cold starter and a main and a pudding and they serve it as pleases them (can you spot a theme here ?)

I had the salmorejo, a thick type of gazpacho. Here, served with very sweet parmesan ice cream and pork crumble. It was OK if you avoided the ice cream.

Then the crab ravioli, with pasta that was cardboard thick and uncooked. The sauce was little different from my soup starter with chilli added.

The Lamb belly was nice and succulent, but with gniocci ? It was just too heavy.

For pudding I had dollops of cream and biscuit.

The prices are very reasonable, but after dinning at Quintin the night before, it was a wonderful lunch for every reason apart from the food, service...