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Cornamusa presents its fall menu that pays tribute to the seasonal product of Madrid origin. Azotea Grupo‘s restaurant synchronizes with the seasonality of the product and the gastronomic history of Madrid to serve new proposals devised by its culinary duo formed by Manuel Berganza, executive chef of Azotea Grupo, and Jesús Almagro, head chef of Cornamusa. The chefs join forces once again to bring the city’s recipes to haute cuisine, using raw materials from small producers in the Community of Madrid.
In the AW24 proposal of Cornamusa we can open our mouths with starters such as Chicken in pepitoria made into a cannelloni, confit crests and pickled mushrooms and glazed veal sweetbread, garlic mushroom puree and frisée salad with pickled mushrooms.
For those who are more fishy, they can savor the sea with its Cod confit and light cream of garlic soup, along with other dishes such as Vianda de un cocido madrileño en tres vuelcos; and Pularda, panceta y castañeta de wagyu with its consommé. The autumn dessert will be served in the form of caramelized puff pastry mille-feuille with pear toffee and fresh milk ice cream.
Tasting menu
The restaurant also offers a tasting menu that fuses a series of new dishes with other Cornamusa classics. Seven passes in which to find elaborations such as a Tartar of IGP beef sausage; Pencas of chard to the importance and white shrimp or a roast turbot, stew of razor clams and pine nuts of Castilla Selection of cheeses refined by Quesería Formaje. Its chocolate and caramelized chocolate sponge closes this succulent experience to live from the sky of Madrid.
