El riscal carbonero el mayor
Restaurant el riscal, carbonero el mayor (reportage of
The data provided through this form will be processed by MESON RISCAL, S.L. CIF B40246837 domiciled in CARRETERA SEGOVIA, No 31 , CARBONERO EL MAYOR (SEGOVIA), 40270 in accordance with the provisions of our privacy policy ( hyperlink ) in order to send you information about our products / services.
We remind you that you have the right to access, rectification, limitation of treatment, suppression, portability and opposition to the treatment of your data by sending your request to the postal address indicated.
Made in segovia «el riscal» «gaseosas olmos
On Friday May 2nd was a holiday in the Community of Madrid and with the nice day we decided to go to a friend’s village in Segovia. The village in question is called Mozoncillo, and like all the villages in the region lives from agriculture and livestock. The interesting part of the day, apart from leaving Madrid, was actually the visit to a sausage and Iberian cured meats shop, La Venta Tabanera. Whenever we go through the area, and on the way between Segovia and Cuéllar, there is a factory selling pork products, which are really incredible.
The second reason why it was worth leaving Madrid was to go to eat at El Riscal, a restaurant located on the road from Segovia to Cuéllar at km 31, in the village of Carbonero El Mayor. It is a famous restaurant in the area, mainly for two reasons: the first one is for the wonderful Lechazo asado a llama directa that they make and the second one is because it is a restaurant that has been concerned about instilling a very interesting ox culture.
We ate four starters, all of them to share. We are classic when it comes to ordering starters, so sometimes we leave little to innovation. I was left wanting to eat that sturgeon that he offered us, next time I’ll ask for it. The grilled prawns, the acorn-fed Iberian ham with an Esgueva flower, the goat roll with Pedro Ximenez reduction and some great homemade croquettes. All this to share in the center.
Beef riscal rtvcyl
Those of you who read me frequently already know of my love for gastronomy, with special emphasis on everything that surrounds the world of wine. My other hobby is traveling and, ideally, combining both?
When I planned my trip to Segovia, I knew I wanted to enjoy the authentic traditional cuisine: farm beans, Castilian soup, a good suckling pig, an excellent suckling lamb, etc … As I like to bet on a winning horse, I asked my contacts in the area, who recommended me: «you have to go to eat authentic beef at the Restaurant El Riscal in Carbonero El Mayor».
They do not use a griddle or embers to cook the beef, as they believe that the meat loses its authentic flavor when cooked this way. They choose to fillet the meat in thin cuts and serve it raw, providing the diner with clay plates heated to over 400 degrees in ovens designed for this purpose. In this way the client cooks the meat to his taste and as he eats, always hot. During the course of the meal, the service is very attentive and changes the clay plates periodically, as often as necessary.
Buey – comer buey cabu en carbonero el mayor
Ca l’Enric comenzó su andadura en 1882 como fonda para viajeros y pequeña tienda para abastecer a los agricultores de la zona. En 1965, con la llegada de la esposa de Desideri, Dolors, aparecieron los «platillos», seguidos poco después por las cazuelas y la parrilla de fin de semana. La antigua fonda se convirtió entonces en un restaurante en toda regla, y ahí comienza la historia de Ca l’Enric. Actualmente los hijos de Desideri y Dolors siguen evolucionando esta cocina tradicional, descubriendo la esencia de los sabores de la zona.
Ofrecemos una interpretación de la cocina tradicional catalana, con productos de temporada e ingredientes del entorno inmediato, los bosques de la Vall de Bianya. Seleccionamos los mejores productos, y recreamos los sabores de la cocina tradicional con un toque de vanguardia.
