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TRAGALUZ MADRID
A space to savour without haste
Tragaluz Madrid offers more than just hi-
gh-quality gastronomy—it provides an en-
vironment where design and comfort come
together to create a unique sensory expe-
rience. The restaurant seats 80 diners and
offers excellent value for money in one of the
capital’s most exclusive areas. Every corner
is designed to stimulate the senses, from
the warmth of the materials to the carefully
curated lighting that transforms the space
throughout the day. Whether you’re seeking
a casual weekday lunch or a special dinner,
the restaurant naturally adapts to the city’s
rhythm.
With this opening, Grupo Tragaluz reaffirms
its commitment to culinary excellence and to
designing spaces that invite relaxation and
enjoyment. Tragaluz Madrid positions itself
as a must-visit destination for lovers of good
food and good taste, as well as for those
who value the balance between aesthetics,
flavour, and contemporary hospitality.
Paccheri with red mullet, cherry tomatoes and garlic shoots © Lekuonastudio
Maccheroncini with fennel, kalamata olives, semi-dried tomatoes,
burrata cheese and lemon © Lekuonastudio
A menu that celebrates the
Mediterranean
The culinary offering, led by Calabrian chef
The culinary offering, led by Calabrian chef
Matteo Spinelli, pays homage to the fla-
vours of the Mediterranean with dishes that
stand out for their freshness and authenticity.
Among the starters, the San Marzano toma-
toes with roasted aubergine and sunflower
seed pesto and the skordalia, a potato and
garlic dip served with pan-fried bread, are
particularly noteworthy. Artisanal pasta is the
star of the show, with options such as mac-
cheroncini with fennel, kalamata olives, se-
mi-dried tomato, burrata and lemon, and pa-
ppardelle with oxtail ragù. On the fish menu,
sea bass with white asparagus purée, oyster
leaf and radishes offers a combination of de-
licate and sophisticated flavours. For meat
lovers, highlights include grilled entrecôte
from the Sierra de Guadarrama, Iberian pork
cheeks in red wine and oven-baked oxtail la-
sagne in a clay pot. Desserts such as baked
cheesecake with homemade raspberry jam
and Oreo crumble put the sweet finishing
touch to a complete culinary experience.
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