After 4 age when the restaurant is now Piera HA really gotten to be a reference to restaurant criticism Madrid
. Arguably one of the restaurant is fashionable in the capital.
support your address splendid hallway under the wand of Jorge Davila (rare bird in a universe dominated by the nutrient cooks) and culinary advice dispensed daily by the former chef of Zalacan the historic benzoin Urdiain but the kitchen HA undergone some change after the new addition only a few month ago the young Javier Aranda just 24 years.
I never met the former phase but it seems that the current yet despite some oversight is in a good manner taking into account the trouble involved for such a young chef run a restaurant open every day and with a large volume of customers.
But Piera more than any other constitution to do an overall appraisal of the dining experience.
and his sec Oscar aboard Mark who was the nighttime of our visit the post of sommelier by the absence of its proprietor Mario Garcia Piera brand an ideal place for lover of exquisite room service so popular in Madrid. Perhaps with a little difference from other sites. The elegant attention not accompanied by the usual excess of bows and homage, sometimes exaggerated in this type of establishment. If I understand the words of Jorge Davila, with Piera has chosen to make a "High House Food Market" (relatively moderate prices included), more than a great restaurant in High Gastronomy in Madrid to use. Javier Aranda, Cook hails from a town of Toledo, has just received a special mention as Madridfusin qualified second in the competition of Revelation Cook. Move in the kitchen since his teens. Obviously he could not escape from its path by Adolfo, the iconic luxury restaurant in toledo or Bohio neighbor, but also transited by Ars Vivendi, Martin and St. Celoni.
There is in this house a tasting card explicit but no job accepting serve half part to customer who request such as for the professional audience that filled the these years of gastronomic congress.