A special Guidepost section featuring restaurants and chefs that only a discerning gourmet is able to describe and share with GUIDEPOST users.
One of the most popular Christmastime sweet treats in Spain is the roscón, the King´s Ring Cake. Strictly speaking, it should be eaten on the 6th of January. In practice the delightful sweet-tooth pleasure is served from the "First Day of Christmas" (December 25) through the "Twelfth Day" (January 6) or the Epiphany when the Star of Bethlehem reveals the Infant Jesus to the Three Kings, putting an end to the Christmas celebrations.
'A philosophy that stands hand in hand with authentic traditions, choosing unique produce and creating refined Sichuan, northwestern Chinese cuisine is the mission of Restaurant Sichuan. The ambiance is absolutely amazingly lovely, located in a renovated “Castizo” narrow alley way, with a combination of wood, brick and the feeling of a Soho Deco Building.'
Taberna Griega could be the quintessential Greek village in downtown Madrid, where GUIDEPOST's "Three Musketeers" celebrated Guidepost Publisher Dan Lowell's birthday which was actually in March but due to the pandemic lockdown we could only celebrate it this September. We had spent an afternoon in its lively taberna and lingered over the luscious Meze served with hot Pita bread and sipping high quality Cretian wines. And of course we feasted on the main courses. Ya mas!
The varied types of places and addresses act as a showcase in addition to being the guardians of the food delights of Madrid, both regional Spanish and foreign cuisines. They beckon to culinary adventurers. And off I went.
Salumificio Verza dates back to the early 1900s when legendary grandfather Antonio, known as “Verza”, used to butcher cattle and pigs bred in the valley. This ancestor would preserve the meat in caves filled with snow and ice that he himself would collect in his cart from the Fiorentini Highlands. The family traditions in the butchery trade, which has begun in Velo d’ Astico, Italy in 1968, contines today with the same passion, tradition, and quality of cured meat products.
Massimo Vidoni: When I was a child, I had discovered the art of truffles when I accompanied my uncle. The early morning preparation and going to the mountains, with the dogs, is where my profound interest really started. Once the dog pointed to the location where there could of been a possible truffle, it was like a gold rush for me, being well versed in how difficult it was to find truffles. I had started to think of the commercial business end of trading, buying and selling this bespoken gift of Mother Nature and I had gotten hooked !
Whispering palms fronds laze behind fan-shaped bamboo chairs; peach parasol-shaded tables sit back snugly in wavy secretive alcoves; soft music adds spice to after-dinner conversation. Sound like an exotic, faraway place to dine out? Well, exotic it is, but faraway it’s not. Casablanca is one Madrid restaurant as romantic as Bogart himself and truly an exotic experience for the gourmet dinner. And it’s no farther away than the picturesque Calle Barquillo 29, just off the Castellana and down from the Alonso Martinez Metro.
QUIQUE DACOSTA has been one of the skyrocketing new generation leaders of Spanish vanguard signature cuisine. Being at the very pinnacle of the vanguard epicurean movement, he continues breaking free and his design aesthetics are impeccable creations, utilising the most cutting edge marvelous products to do so.