#GastrologyInMadrid - Ana La Santa, the place to be on Plaza Santa Ana

Ana La Santa features highest quality products and familiar recipes prepared with a distinctive and very innovative flair. 

The venue fits its location in the beautiful Plaza Santa Ana  with familiar spaces, such as the lounge at home, the bar on the corner, your favourite restaurant and a refreshing garden - all of which come together to create the most welcoming restaurant.

We loved the traditional as well as their new-style tapas inspired by flavours from around the world. 

Not to be missed are their seafood dishes (of which we enjoyed a number). 

Our favourite seasfood dish was the squid served with its own ink and basmati rice. A lovely dish that was highlighted by the tender squid which captivated with it’s delightfully salinity courtesy of being made cooked in squid ink. The accompanying basmati rice was fluffy and acted as a great canvas for the flavours of the squid.

Cosmopolitan and elegant, Ana La Santa captivates with its Modern Mediterranean cuisine within comfortable surrounds.

Location: Madrid, España (Hotel ME), Plaza de Santa Ana 14, 28012 Madrid

Phone: +34 917 016 013

Link: http://encompaniadelobos.com/en/anaMadrid.html

Cuisine: Mediterranean, Spanish

Gastrology bloggers dined courtesy of Ana La Santa.

#GastrologyInMadrid - Bosco de Lobos - An inviting Madrid terrace

Hidden in a garden encased by glass, Bosco de Lobos is the best way to experience the hustle and bustle of Madrid’s vibrant food scene serenely.

The space is divided into several sections: an imposing central bar, a dining-library (which looks like something out of a magazine) and an open terrace. 

The menu features Mediterranean-influenced cuisine and boasts a selection of tapas, pizzas, pasta, risottos, and heartier mains and fun desserts.

Grilled scallops with herb bread

This excellent starter was a dish of complex but well balanced flavours.  The scallops were perfectly seared and bursting with natural flavour, a flavour further enhanced by the subtle savouriness of the herb bread crust.

Crispy squid with lime

The deep fried pieces of succulent squid were coated in a semi-thick crisp batter that encapsulated firm, sweet flesh. 

White fish carpaccio with ginger and green chili

The white fish carpaccio was beautifully presented and tasted even better than it looked. It was a wonderful mélange of different textures, natural sweetness and acidity. The fresh cured slices were embellished with pockets of ginger and green chili while herbs added the final touch to an enlivening combination of ingredients.

Beef tagliata with rustic potatoes

The succulent (and very generous piece of) steak was well cooked with the adorning strip of fat providing an additional indulgent burst of flavour. The rustic potatoes were flavoursome and went well to complete this hearty dish.

Palangre hake with sautéed green vegetables

A dish of complex but well balanced flavours, the Palangre hake was perfectly cooked and bursting with natural flavour. The beautifully cooked vegetables and use of interesting herbs and spices introduced further layers of complexity.  It was a magnificent dish.

A restaurant of architectural splendour, Bosco de Lobos is a restaurant which is both pleasing to the eyes and palate.

Location: Architecture School, Hortaleza 63, 28004 Madrid

Phone: +34 915 249 464

Link: http://encompaniadelobos.com/boscoMadrid.html

Cuisine: Spanish, Mediterranean, Italian

Gastrology bloggers dined courtesy of Bosco de Lobos.

#GastrologyInSeville - Beyond tapas @ La Azotea

Gastrology bloggers dined courtesy of La Azotea.

More than 6 years on, La Azotea is going strong. Locals will tell you it's the best tapas bar in town, making queues common place for a coveted seat at the restaurant or its bar.

The menu is unconventional but approachable and most of all has a playful sense of adventure. Each of our numerous plates were executed to perfection.

The restaurant is expanding with new locations but the emphasis on quality remains, with every one of the restaurants serving high quality food using seasonal produce. The result is an ever-changing menu which keeps regulars interested and coming back for more.

Rice paper triangles stuffed with cheese, prawns and leeks 

The eye catching rice paper triangles were a delicious start. The combination of the crispy rice paper pastry and the fresh tender cheese, prawns and leeks was a textural delight. It was a beautiful amalgamation of sweet and salty flavours which tingled the senses.

Carabineros shrimp "cocktail" with an aged sherry sabayon

A dish of complex but well balanced flavours, the shrimp was perfectly cooked and bursting with natural flavour, a flavour further enhanced by the subtle sweetness of the aged sherry sabayon. The fruity acidity of the sherry introduced further layers of complexity. It was a magnificent dish.

Large grilled squid with avocado and green ali oli

We adored the presentation of this dish and loved the flavours even more. The quality of the squid was exemplary. The perfectly cooked squid was adorned with slightly tart and refreshing avocado and green ali oli.  A Mediterranean dish which allowed the natural sweetness of the squid to shine.

Fresh hake served with a carrot and pumpkin cream, passionfruit and shrimp tartare

This dish was a wonderful mélange of different textures, natural sweetness and acidity. The hake was cooked to perfection and embellished with delicate shrimp tartare while the addition of passionfruit added the final touch to an enlivening combination of ingredients.

Beef tenderloin with potatoes

The beef was perfectly cooked. Boasting a deep pink, the meat was intense with characteristic matured beef notes and a deep earthy richness. It was texturally sublime with a decadent melt in the mouth, almost buttery, consistency.

Braised pork cheek in a red wine sauce, goat cheese gratin

Our final savoury dish continued the trend of excellent dishes which it followed. The braised pork was an excellent homely dish. Incredibly tender, it fell away easily with the weight of our forks. Coated with the earthy braising sauce, it was most enjoyable when eaten with the decadent layer of goat cheese gratin.

Chocolate fondant with vanilla bean ice cream

Desserts at La Azotea are similarly well devised. Our dessert of chocolate fondant was well made with a rich billowing chocolate centre and a slightly crisp cake exterior, this dessert would delight any chocolate lover. The vanilla bean ice cream which accompanied the fondant matched it well and was refreshingly light and fragrant.

Join the La Azotea team on a culinary journey to discover the magic of Spanish flavours which goes above and beyond traditional tapas.

Location: Calle Jesus del Gran Poder, 31, 41002 Seville, Spain

Phone: 01134955116748

Link: http://www.laazoteasevilla.com/

Cuisine: Spanish, Tapas