Good Eats

Restaurant Los Galayos @ Madrid

2019 marks the 400th anniversary of Plaza Mayor (“Main Plaza”) in Madrid. Here’s a really nice Spanish restaurant called Restaurant Los Galayos located at the Gerona corner of the square that I would recommend to all. Big group advised.

Plaza Mayor

Symbolic place in Madrid with its origin as the old marketplace called Plaza del Arrabal, outside the walls and commercial center of medieval Madrid. It was irregularly shaped due to its spontaneous growth, and was the subject of several refurbishment projects. When Madrid was chosen as the capital, it was necessary to create a true Plaza Mayor and Felipe II commissioned it to Juan de Herrera. In the nineteenth century the statue of Philip III was placed to whom the construction of the square was completed in his reign.

Restaurant Los Galayos

Established in 1894, Los Galayos has been serving excellent Spanish food to locals and tourists alike for the last 125 years. Besides private dining rooms that dated from late 18th century, you can also dine at the terrace of Plaza Mayor, the perfect location to do some people watching while having good meal.

Different Kinds of Spanish Cheese with Strawberries and Grapes

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Tabla Variada de Quesos Artesanos Nacionales con Fresas y Uvas

5 types of Spanish artisan cheeses from the soft camembert-type (Arzúa-Ulloa) to crumbly, savoury (Manchego).

Arzúa-Ulloa

The creamy soft Arzúa-Ulloa is produced using raw or pasteurized cow’s milk and is cured for a minimum of six days.

Arzúa is fantastically creamy and rich. There are few more delicious desserts in the entire country than a thick piece of hearty village bread topped with a large slice of Arzúa cheese and a liberal layer of dark red, sweet membrillo (quince paste).

Manchego

It is believed that cheese similar to modern-day Manchego has been produced in this region from the same race of sheep since the Bronze Age. Thousands of years later, Manchego has become easily the most famous Spanish cheese both inside the country and abroad.

Manchego varies massively in flavor and texture depending on how long it has been aged, from a salty and smooth semi curado to a crystallized and spicy curado. It is often served all by its lonesome in thin triangles, allowing the pure flavor of this storied cheese to shine.

Acorn-fed Iberian Ham and Loin

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Jamón y Lomo Ibérico de Bellota

During our 5 days in Madrid, we had so much Iberico ham. But they were so good, we just have to order more at Galayos. They are well aged and still oily despite air-dried for at least 36 months..

About Jamón ibérico

Jamón ibérico is a type of cured ham produced in Spain and Portugal. According to Spain’s denominación de origen rules on food products, jamón ibérico may be made from black Iberian pigs, or cross-bred pigs so long as they are at least 50% ibérico.

The finest is called jamón ibérico de bellota (acorn). This ham is from free-range pigs that roam oak forests (called dehesas) along the border between Spain and Portugal and eat only acorns during this last period. It is also known as jamón ibérico de Montanera. The exercise and diet have a significant effect on the flavor of the meat; the ham is cured for 36 months. This grade is divided into black-label jamón 100% ibérico de bellota, produced from pure-bred Iberian pigs, and red-label jamón ibérico de bellota from free-range pigs that are not pure-bred. Since 2014, the percentage of Iberian ancestry in the animal must be specified on the label.

Slowly roasted suckling pig, served with its garnish

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Cochinillo asado lentamente al horno, servido con su guarnición

The skin of the suckling pig is so crispy while the meat is still moist and tender. The side is simple a potato salad with vinegar to ease the greasiness of the pork. There is not need for that because the pig is so delicious.

Traditional Los Galayos Beef Tenderloin with garnish

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Como es Tradición en Los Galayos Chuletón de Vacuno Mayor con su Guarnición

First, I am shocked by how red the meat is, even though we ordered medium rare. This is almost blue for most part. But the meat is so flavourful and tender, we ignore it instantly. The side is a baked beef marrow. The oily bone marrow lubricates the tenderloin and adds that dimension of flavour.

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Steak as big as Ron’s face

If you are wondering how big the tenderloin is, just compare it with Ron’s face.

Seafood and Fish Paella

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Paella de Pescado y Mariscos

Seafood and Fish Paella is fantastic, fun of umami from the seafood. Just add a dash of lemon, the flavour is complete.

Paella of Chicken and vegetables

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Paella de Pollo, Verduras y Garrofones

Paella of Chicken and vegetables is the traditional Valencian style paella, very moist, a little too wet for my liking.

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Apricot liqueur

And to end the meal (which is lunch), we are all offered a shot of the apricot liqueur, compliments of the restaurant.

The service is immaculate, the portions are for sharing, so please come in a group to thoroughly enjoy the meal.

Restaurant Los Galayos
C/ Botoneras, 5 – Plaza Mayor, 1. 28012 Madrid (España)
Tel : +34 91 366 30 28

https://www.losgalayos.net/en

Date Visited : Jun 2018

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