Doood! Look what I saw at the beer distributor down the road from us!
I’m sure it doesn’t compare to either draft or bottled, but how could I not take a pic!
2 Likes
Brooooo 
1 Like
#blessed
Last night’s dinner at La Lloreria.
Oyster-jalapeño emulsion
Much needed greens- mache(?) tomatoes-miso dressing- noisette -papadam croutons
Stir fried cauliflower rice-bacon-fried baby squid
Pulpo- spicy roasted tomato sauce
Lamb meatballs-fried chickpeas-roasted banana purée
Kataifi-mozzarella-pistachio-maple syrup
A wonderful experience at this tiny, bustling restaurant. Food was delicious and creative, service was excellent.
Sitting at the bar watching the chef’s and servers was a treat. Like a well oiled machine. Some of the combinations sound a bit odd, like the banana purée with the meatballs, but they all worked together perfectly. I’m sure I’ve missed some of the ingredients, two glasses of delicious white wine and one delicious glass of red will do that to you
, but hopefully you get the gist of it.Great night all around, highly recommend and reservations are must. Sit at the bar if you can.
9 Likes
So glad you enjoyed it! I think it’s a great value and fun, especially if you sit at the bar. For me it’s not a “one hit wonder” or “one and done” like SDD. And the staff is great.
2 Likes
So fun! Agree that it’s not a one and done restaurant, nothing over the top or cheesy show, just excellent quality food and ingredients with great technique.
Would definitely return.
8 Likes
Tajada de bacalao?
Next time, think of going to Casa Camacho on San Andrés 6 in Malasaña (a 12-min. walk) for a yayo, a vermouth, gin and gaseosa. A classic bar. Open on Saturdays until 2 a.m.
1 Like
Si, just a quick snack whilst I was in the neighborhood
1 Like
I just might stop in after the show tonight, only a 12 minute walk from the venue . 
It truly is a challenge to find fresh salads or greens/veg that are not fried in Spain. Almost comical.
1 Like
Late, for me, lunch at Casa Orléans.
Ordered the Menú del Día which included “Caesar salad “ Huevos con rotos and postre +a beer I didn’t see on the bill for €15 which is a pretty good deal.
The beer wasn’t Mahou but it was ice cold and tasty 8/10
The salad had seen better days, and I think it had pork schnitzel on it. 3/10
The huevos con rotos were delicious and had chorizo, just one egg which was perfect for me. 9/10
Not sure what kind of cake it was but it did the trick and came with whipped cream!! 7/10
I also ordered a croqueta de jamon and a croqueta de rabo de Toro, both very tasty.
Service was ok, I got the B team and not the guy who’s been working there for ever. It was perfectly fine. Joint was jumping at 3pm.
I might try to sneak in without a reservation before I leave for home to try some of the other dishes, it’s so close to my hotel I don’t see why not.
8 Likes
SALAD! MOAR greenz! I was gonna ask about the beer & how it compares to Mahou.
The fries dish looks like the Spanish version of poutine (sans gravy).
1 Like
All I can say is that it tasted extra delicious because it was free 
. But seriously, I’d have to do a side by side comparison to see which one I liked more.
1 Like
We went to La Lloreria when we were in Madrid last year, and it was our favorite restaurant of the trip, among many great meals. I definitely agree about it not being a “one and done” place, but one of the things that we loved about it was what a surprise all the dishes were. But looking at your meal, with the exception of one plate, we ate the exact same dishes last year. So I wonder about how much they are sticking with the “favorites” and how much they are changing things up. We are going to Madrid next month and have decided not to return to La Lloreria, not because we don’t think we’d enjoy it (we know we would), but because of the question of whether could be resting on their laurels at this point.
2 Likes
It’s not difficult at all to find wonderful vegetables in the markets, as regions of Spain, such as Navarra, la Rioja, Murcia are the vegetable gardens of the country if not of Europe, plus all the hot houses in the Almería province, the “costa del plástico”.
The markets, especially mine, are chock-a-block with fresh vegetables in a dazzling variety.
That said…vegetables are considered a first course in restaurants or even as a separate course under “verduras” on menus. And beans of all varieties are consumed in huge quantities, especially in the north.
Vegetables are not traditionally served as accompaniments or sides with the main course (except roasted red peppers served along with steaks, or txuletas in the north).
That is the difference from the US.
Some of the fresh greens/veg items you will see on restaurant menus or tapas bars:
greens:
ensalada verde con cebolla, ensalada de tomate con ventresca, ensalada mixta, ensalada ilustrada con espárragos, cogollos (lettuce hearts), pamplinas (a cousin of watercress)
vegetables:
white asparagus from Navarra, the green baby espárragos trigueros, artichokes slightly poached, roasted red piquillo peppers from Navarra/la Rioja, green peppers from Gernika or pimientos de Padrón/Hebrón, parrilladas de verduras, menestra de verduras (a speciality in the north), cardo (cardoons), borrajas (borage), Swiss chard, roasted eggplant (especially with cane honey in the south), roasted zucchini, sauteed peas with ham, espinacas (spinach) with chickpeas in the south or espinacas with pine nuts and raisins in Catalunya. And the highly expensive and highly coveted tear peas, guisantes lágrima that are available just for a short time in the spring.
Here’s a very old and long, but interesting thread from egullet, in which Víctor de la Serna, the restaurant critic of El Mundo, explains this better than I can here.
He tries to counter the idea of the premise of the title, although many visitors just don’t have a chance to sample all of the above menu items.
It’s easier and easier to follow a vegetarian diet in Spain, far easier than in years past.
We eat lots and lots of vegetables at home and look for them under the first course or verduras course on restaurant menus.
4 Likes
I wasn’t referring to the availability of vegetables at markets, but rather at restaurants, which — in my (admittedly limited) experience in Barcelona & Valencia at least — I found to be lacking. Fried potatoes galore, but not much else.
Buying vegetables at the market isn’t feasible when one is staying in a hotel without any ability to prepare them.
We saw so few vegetables that we were positively excited to find an actual tomato salad at our favorite tapas bar. So excited, in fact, that we ordered two 
If I were here longer than 5 days, like a month or two, I definitely would return, but there’s so many fantastic restaurants here that it would be a hard sell. I need to sell everything and move here!
We have no problem here finding vegetable dishes in the restaurants that we frequent. You just have to know what they are called and where to look. 
In my post above I listed the vegetable and salad items that we find regularly on the menus of the restaurants that we frequent here in Madrid, in Barcelona, in the north and south. They exist but one needs to know their names and when they are in season.
1 Like
When I lived in Spain 1982 - 1984, I ate lots of delicious ensaladas mixtas and also many plates of cooked spinach and acelgas (chard) and green beans, and lots of peppers, both fresh sweet red and those wonderful piquillo peppers and also asparagus. And roasted vegetable stews, pisto, Escalivada, etc. None of them fried.
