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The truffle is considered one of the star ingredients of gourmet gastronomy worldwide for its intense flavour, aroma and texture. Now that we are at the height of its season, we propose a series of national restaurants where you can taste their high quality reinterpretations of the Périgord truffle.
Egun-On
To celebrate the black truffle season, Egun-on‘s chef, Edu Collado, incorporates truffles in some of his most emblematic recipes, harmonising with precision dishes such as mushroom timbale with poached egg, bacon and truffle, truffle omelette with confit potatoes and free-range eggs or truffle burger made with wagyu beef accompanied by tartufata, kimchi mayonnaise, gouda cheese and cured beef jerky.
In addition to all this, there is a delicious octopus braised with truffle on a base of boiled potatoes dressed with butter and tartufata; as well as the red tuna tartar with truffle, a generous splash of arbequina EVOO and grated truffle to complete a well-rounded dish.
Where? P. del Zurrón, 31, Barajas.
Saddle
This contemporary classic restaurant, awarded one Michelin star and two Repsol Suns, has some hits made with white and black truffle on its menu.
In the starters section we can find their surprising ‘Peas with low temperature egg, noisette butter sauce and black truffle’, and other dishes on the menu such as risotto with white truffle and parmesan synchronised with the seasonality of the white truffle.
Where? Calle de Amador de los Ríos, 6 (Chamberí).
Tendiez
The Tendiez restaurant presents its own ode to the truffle with a menu orchestrated around this high-end fungus and Iberian ham, which can be enjoyed until 23 February.
This is a gastronomic experience that celebrates the essence of truffles and Iberian cured meats through 4 exquisite bites and 4 main courses. In addition, diners will be able to enhance other dishes on the menu by adding fresh truffle slices to dishes such as the Prat chicken cannelloni or the mellow mushroom rice dish.
Where? Av. Del Litoral, 10, Ciutat Vella.
Los Patios
This Asturian restaurant offers a succulent menu structured around this prized fungus, with mushrooms, sweetbreads, home-made eggs, glass prawns and meats that can be paired with the more than 150 national references in its wine cellar.
The restaurateur Manuel Joven and his kitchen team, with Ysrael Omaña at the helm, have designed a menu based on dishes made with the black diamond: ‘huevos camperos rotos’ with potatoes and truffle, glass prawns, low temperature egg and truffle, vegetable cannelloni, bacon, pesto and truffle, white prawn tartar, white garlic, coconut milk foam and truffle, grilled boletus, yema campera, foie and truffle, grilled veal sweetbread, Rey Silo and truffle, or sirloin steak, perigueux sauce and truffled parmentier.
Where? Calle Instituto, 10, Gijón.
Gioia
Gioia, the restaurant run by chef Davide Bonato, specialises in certain ingredients such as truffles, which he translates into creative and avant-garde versions fused with the tradition of Italian cuisine.
In its menu, we can find dishes such as ‘Poached egg in Venere brown rice flour, potato cream, truffle, boletus, crunchy Iberian ham’ or ‘Tajarín al Tartufo’, handmade, with fresh truffle, egg yolk and Cacio Nerone’.
Where? Calle de San Bartolomé, 23, Madrid.
La Tasquita de Enfrente
At La Tasquita, one of the most welcoming restaurants in the capital, they offer a version of the truffle through their French-inspired cuisine, using the best market products based on the values of proximity and seasonality.
In full season, Juanjo López Bedmar presents dishes such as raw and cooked cardoon with almond and black truffle sauce, potato with truffle, potato omelette cooked on the spot with truffle or one of his star desserts: panacotta with black truffle.
Where? Calle de la Ballesta, 6.
