Elegant offal is part of our DNA. From Beef, lamb, pork, rabbit, cockerel and duck there are tripe, liver, trotters, tail, kidneys, head, tongue, tendons, heart, brains, cockscombs…
we cook it all!
An original menu designed for sharing. But at La Tasquería there is also room for other types of proposals to satisfy less daring palates. Come in and take a look. And don’t forget to ask for our off-menu items or extras such as the COCHINILLO HEAD CONFITADA Y FRITA or the Taco de carrillera con Carabinero.
We also have 3 menus, M, Memoria and The Menu, where Javi will be testing your casquero barometer in each dish.
These menus, far from seeking to restrict the offer, allow you to change them, modify dishes or adapt them to what each customer needs. Our aim is to make you enjoy yourselves.
Since 2015, with our motto #SomosCasqueros (loosely translated #WeAreOffalLovers), we have been preparing offal, even for those who are not fond of it. Is has been a treasured and emotional journey. With our great passion for various parts of animal, we strive to get out the best of these special parts, wich where dismissed in previous times. Leave your prejudices and the doorstep, join us on this journey and let us surprise you.
Bread, oil service at the table, aperitif and snacks.
Rillete de ibérico and duck with pickles, vermouth gel and crispy wheat.
Pig's trotter, pickled caviar lentils, carrots and endive.
Gran masala veal tail, cashew nuts, keffir and sprouts.
Tripe, leg and snout stew or fideua with cod, veal and mussels.
Seasonal fruit, cheese mousse and mango ice cream.
Petit fours.
Drinks not included.
A tour of the most emblematic dishes of the last 9 years.
CAN YOU COME WITH US?
Appetizers, bread and oil
#Taco #Morro #Pickles 2015
#Terrine #Foie #Salad 2017
#Tartlet #Criadillas #Cheese 2020
Veal liver salad, with almonds and mustard vinaigrette 2016.
Veal tendon focaccia, cockles, lime mayonnaise and sprouts 2018.
Duck hearts with corn, raspberry and liquorice 2016.
Pork tail, smoked eel and cheese 2015.
Kubak of rooster and baby squid with egg yolk and lime 2021.
Pistachio millefeuille, pastry cream and yuzu sorbet 2017.
Petit fours.
Drink not included.
Bread and oil service at the table.
Cold snacks:
Selection of homemade cold meats.
Ckicken liver fritter with trote roe.
Hot appetizers:
Crispy pibil lamb neck toast.
Mini black olive savarin stuffed with veal tongue stew.
Battered and fried lamb brains with chimichurri mayonnaise.
Menu:
Pate en croûte stuffed with foie, pork liver and iberian pork with pickles.
Tongue of lamb tiradito with fried garlic sticks and fenel oil.
Squid-carbonara tagliatelle de calamar with Galician cacheira.
Razor clams and tendons. Meuniere sauce.
Rabbit kidneys in sherry with parmentier and mushrooms.
Tripe, leg and snout stew.
Desserts:
Lime granita, osmosed apple, coconut foam and celery sorbet.
HANNIBAL dessert (bacon, milk cream ice cream and red fruits).
Petit fours.
Extras
— The set menus are specific to the customer.
— Group of customers dining together are permmited to order different st menus.
— Customers are allowed to share ordered menus. This way one can try different plates.
— If you would like to change a plate, do not hesitate to ask our staff. They are happy to help y0u.
— If you are have any other questions, once again, do not hesitate to ask our staff.
VAT included. Please consult our staff in case of food allergy or intolerance.
A specific letter on allergens is available to our clients.
