La Broche

Frommer's Review

The Catalan chef, Sergi Arola, trained under great Ferran Adrià, and though he learned a lot from the master, in Madrid he's gone a lot farther, creating his own magical dishes. Enter the elegant and spacious lobby of the Hotel Occidental Miguel Angel and, on your left, you'll find the select dining enclave where Arola's incomparable menus have already gleaned two stars from the highly prestigious Michelin guides. Deluxe ingredients, personally selected by the chef and changed to take advantage of the best in any season, are fashioned into some of the capital's most flavor-filled dishes. Launch your repast with raw seafood and seawater gelée, and then proceed into the heavenly and continually changing main courses, which may include complex delights like venado asado con manzana Granny Smith y castañas con manteca y las seis especias (roast veal with Granny Smith apple purée and buttered chestnuts favored with six spices) or lomo de bacalao con migas de pastor yema de huevo de corral y salsa de vino tinto (cod cutlet with pastoral bread crumbs, free-range egg yolk, and red wine sauce). Even the bread placed on your table is freshly made, and the creative desserts, such as helado de yoghurt de rosas con mandarina y almendra amarga (yogurt ice cream made from roses, mandarin oranges, and bitter almond), are out of this world.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.

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