LA  TASQUERÍA and Javi Estévez

Offal haute cuisine with a laid-back, casual touch

La Tasquería de Javi Estévez

LA  TASQUERÍA and Javi Estévez

Offal haute cuisine with a laid-back, casual touch

VISCERAL COOKING

An avant-garde concept of new creations that treats ingredients with love and offers fun as well as appetising dishes, this is a rediscovery of Madrid’s gastronomic tradition and a reinvention of offal’s elegant side.

VISCERAL COOKING

An avant-garde concept of new creations that treats ingredients with love and offers fun as well as appetising dishes, this is a rediscovery of Madrid’s gastronomic tradition and a reinvention of offal’s elegant side.

VISCERAL COOKING

An avant-garde concept of new creations that treats ingredients with love and offers fun as well as appetising dishes, this is a rediscovery of Madrid’s gastronomic tradition and a reinvention of offal’s elegant side.

A powerful cuisine from deep within, where every dish conveys emotions. Forget all your preconceptions and get ready to enjoy a surprising and succulent sensory experience!

A powerful cuisine from deep within, where every dish conveys emotions. Forget all your preconceptions and get ready to enjoy a surprising and succulent sensory experience!

A powerful cuisine from deep within, where every dish conveys emotions. Forget all your preconceptions and get ready to enjoy a surprising and succulent sensory experience!

#somoscasqueros

Reinterpreting offal is our philosophy. A creative twist to honour offal lovers and, in addition, a chance to show those who are less keen on this kind of food that our cuisine can be acceptable to everyone.

In the first three years since we opened, 6,900 dishes of trotters, over 17,000 pig’s tails, 41,000 starters, 3,400 suckling pig heads, and 6,000 kilos of tripe, shank and snout have been served, and these are just a few of the numbers that showcase our success.

What are you waiting for….

#somoscasqueros

Reinterpreting offal is our philosophy. A creative twist to honour offal lovers and, in addition, a chance to show those who are less keen on this kind of food that our cuisine can be acceptable to everyone.

In the first three years since we opened, 6,900 dishes of trotters, over 17,000 pig’s tails, 41,000 starters, 3,400 suckling pig heads, and 6,000 kilos of tripe, shank and snout have been served, and these are just a few of the numbers that showcase our success.

What are you waiting for….

#somoscasqueros

Reinterpreting offal is our philosophy. A creative twist to honour offal lovers and, in addition, a chance to show those who are less keen on this kind of food that our cuisine can be acceptable to everyone.

In the first three years since we opened, 6,900 dishes of trotters, over 17,000 pig’s tails, 41,000 starters, 3,400 suckling pig heads, and 6,000 kilos of tripe, shank and snout have been served, and these are just a few of the numbers that showcase our success.

What are you waiting for….