La Tasquita de Enfrente serves high-quality Spanish cuisine prepared in a straightforward way. That is: it looks simple, but it’s not. It’s not that easy these days to find minimalistic recipes prepared with top-notch ingredients. We have to say that the price is proportional to the quality.
It’s not cheap, but it’s worth it. Located in the Triball neighbourhood, just 15 meters off Gran Vía, La Tasquita de Enfrente is what we call ‘a place to take your parents’. And it’s not just because of the superb food (or price), it’s also for the efficient and personable service.
The restaurant is quite small. They have a bar at the entrance, where you can find a couple of tables that can accommodate a few people for a meal (if you go without a reservation and are lucky to find them free).
Towards the back there’s a small dining room with more tables, but there aren’t very many so we definitely recommend that you reserve beforehand.
What we tried:
Ensaladilla rusa con huevas de trucha
Ensaladilla rusa with trout roe
The chef, Juanjo López, came around to explain the different dishes and also to see how we liked our first course. He explained that this ensaladilla comes from a family tradition of his.
Potatoes, carrots, onion, eggs, olives, tuna and mayonnaise… just like the one you make at home, right? Not quite. This ensaladilla is so much better than any other we’ve tried. The secret? We have no idea. But there has to be one!
They top it all off with crumbled egg and trout roe giving the whole dish a taste of the sea. We think we would have enjoyed it just as much without the garnish.
Just like the ensaladilla, this tripe dish comes from one of Juanjo López’s family recipes. It’s a winner again!
We realize that you either love or hate tripe, but one half of Fooding (the Spanish half) loves them. (The Canadian, not so much…)
But according to our Spanish half, these tripe are tender, juicy, just the right amount of spicy and served in a sauce that is just perfect dipping the bread.
Boquerones en gabardina con huevo frito
‘Raincoat’ anchovies with a fried egg
Fried anchovies over fried eggs – simplicity made into a delicacy. We can’t explain it any other way.
Cocochas de merluza fritas
Fried hake cheek
It’s not that easy to find hake cheeks in a restaurant, so when we saw these on the menu we didn’t think twice. We love hake and cod cheek, fried or in pil-pil sauce, and although we can’t tell you which one we like more, we can assure you that this one is special.
Its batter was delicate and crispy, and just thin enough to not take away from the flavour of the fish.
Panna Cotta con miel de caña de Málaga
Panna Cotta with Malaga cane sugar
We decided on this dessert specifically because the chef recommended it to us. We don’t particularly love sweet desserts either, so we thought this Italian option made with rich cream would be a good choice – and it was.