Just over an hour’s drive from the capital’s city center, the Kurantu restaurant has just earned a spot in the Michelin Guide. Located in the municipality of Santa María de la Alameda, this restaurant—run by Eva and Luis —centers its culinary offering around a Japanese Kamado oven and a business philosophy that limits its hours to Friday through Monday.
Charcoal, orange wood, and slow cooking
The star of the kitchen here is the Kamado, which produces both seafood dishes and cuts of meat. Among its standout dishes are the tripe, served in a clay pot. Unlike traditional recipes, this version is prepared without chorizo or blood sausage; its flavor comes from 24 hours of uninterrupted cooking over charcoal and orange wood. The Galician veal chop also emerges from the embers of the Japanese oven, as do sweetbreads that offer the contrast of a crispy exterior and a melt-in-your-mouth interior.
Before moving on to the meats, the menu begins with dishes that highlight the quality of the ingredients, such as a block of toasted butter with salt. Another appetizer is their Russian salad, which strays from the classic recipe by incorporating fried capers, piparras (small green peppers), bluefin tuna heart, and a base of piquillo pepper sauce.
A retreat in the Madrid mountains
The restaurant, which features a rustic dining room and an open-air stone terrace, serves as a climatic retreat where temperatures can reach 25 degrees even in the middle of August. The owners’ decision to operate only four days a week stems from a deliberate desire to preserve their quality of life. This mountain location offers diners a leisurely dining experience and the chance to enjoy the natural surroundings far from the hustle and bustle of city life.