At La Lonja Restaurant, the most sophisticated space in the La Lonja del Mar complex, we wanted to pay tribute to the man who was its tenant back in 1863.
Fernando Negri, its executive chef, has created a five-course menu that is an ode to the music and products of the Spanish coast. Tradition, culture and excellence go hand in hand in this show that is a delight for all the senses and will be available on November 16, 23 and 30.
As a first course, a symphony of bivalves with arrabiata, one of the most emblematic sauces of Italy, Verdi's native country. To continue, Garibaldi tartar of tuna belly and tuna loin, named after the famous Italian leader. This is followed by spider crab ravioli and crab sauce, which precedes the main course of the menu: a deliciouswild turbot in traditional pil pil sauce with mushrooms from Piedmont. The final touch is a nineteenth-century tiramisu, which is undoubtedly the perfect ending to this tune that fuses the best of the country that was the cradle of opera with the wonderful product and national techniques.
La Traviata, Rigoletto, Nabucco or La Fuerza del Destino, the latter premiered at the Teatro Real in Madrid by its composer, will be some of the works that will be played live during the concerts organized by La Lonja as an accompaniment to its magnificent menu. A cello and clarinet duet will be played from 20:45 to 21:15, just before starting to taste the dishes that make up this new gastronomic offer.
La Lonja Restaurant is located on the top floor of the gastronomic project La Lonja. From its privileged windows a sublime view of the Royal Palace of Madrid is projected; the great neoclassical building, the second most visited monument in the city after the Prado Museum, is offered to the diner in all its splendor.
The panoramic view accompanies the proposed menu, where the risolado black monkfish and its consommé or the wild turbot in its juice will delight the most demanding visitors. The best caviar such as the Schrencki or the Baerii and the Monster crayfish or the Galician scallops adorn a menu proposal without equal in the area.
Clams, mussels and artichokes from Tudela in our traditional sauce.
Free-range Eggs Benedictine and organic garlic prawns
Cream of roasted pumpkin cream with crunchy almonds, braised scallops and smoked sardines
Turbot with vine shoot and homemade roasted peppers
Oxtail Cordovan style La Lonja
"Ebony Goddess" cake with vanilla ice cream and Pecan nuts
Winery: Selection of Sanz Rueda and Ribera del Duero wines.
75 including VAT