Ribs and meat in the Plaza Mayor

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With the statue of Felipe III neighboring the restaurant and located in the iconic Casa de la Carniceria, it was clear that the menu for RIB, hotel Pestana Plaza Mayor’s new restaurant, deserved its two surnames: Casa de la Carnicería and Beef & Wine. Brother of the two RIB’s in Portugal (one in Porto and one in Lisbon), this newly arrived restaurant has already proved their culinary capabilities, centering their offer in Madrid, based on the quality of their products, the good treatment of their customers, and offering an interior terrace that is equally as enjoyable for clients of the hotel and for those who just want one culinary stop.

In their menu, which is faithful to the spirit of the disembarking of Pestana, we find the protagonist of the meats in six distinct cuts, which go from sirloin to tomahawk, passing through entrecots, t-bone, rib-eye, and the Spanish chuletón. With perfect market points and coming from different suppliers, the meat from RIB is transformed into a delicious and valuable form of meat consumption.

Although the appetizers and plates are not complicated, we are left with the need for more. With fresh produce and original twists to the cuisine, the first part of the menu claims delicious recipes that are faithful to the space that the hotel and restaurant occupy, giving a first level gastronomic solution to the septics that believe that in the Plaza Mayor- and it’s surroundings.

For the croquetas de cecina and the empanadas criollas de rabo de toro, ideal for the center of the table, along with putting a touch of refreshing tomato rosa on the chuletón, with generous proportions and intense flavor, and the curious Tuétano & Gambón. As references to the Castilian and Madrilenian are the micas “a mi manera (my way)” that are successful with the unifying of foie and the espuma de cocido, or the guise de pats y morro de ternera, in which all of Madrid can be tasted with only one spoonful.

Other options in which the meat takes flight with its intentional flavor like the tataki de limo banjo, the carpaccio de retinto and the rib chupa-chups, that after 30 hours of cooking become tender and smooth, dressed in bbq sauce with an oriental twist. There are also fish options and a great menu of wine- well adjusted by price- and with national and international references and a wide range of styles.

To complete this gastronomic celebration, Portugal and Spain unite for the case of Pão de lo and farófia (a fusion of two desserts that are typically Portuguese), the ‘batalla’ of cheese, which combines those from Portugal and Madrid, and the Brioche & Vermut, which leaves your palate with a sweet Madrid aftertaste with which joins two countries with every bite.