Heir in Madrid to the original space in Azagra –a small town in the Navarrian Ribera-, La Manduca has become a favourite for journalists, politicians and executives, and has attained a faithful clientele thanks to its carefully prepared market cuisine. Amongst others, their vegetable dishes are worth noting: artichokes, asparagus or “cristal” peppers, directly brought from the family vegetable garden and served hand-peeled and wood-grilled.
Tthis restaurant is also renowned for its meat and fish dishes, such as the indispensable oxtail with wild mushrooms or the baked wild sea bass fillets, prepared with just olive oil and salt. The restaurant combines it exquisite dishes with architectural savoir-faire, in a space designed by prestigious Patxi Mangado, who created a generous bare space decorated with simple materials, such as the exposed white brick and ceramics, which receive the indirect light of large floor lamps. The tables, which are very disperse, guarantee privacy during your meal.