el COCIDO MÁS CARO de ESPAÑA (65 EUROS PERSONA) en el MÍTICO RESTAURANTE LHARDY MADRID!!!

It's incredible, isn't it? Hey, it's wonderful when they come here with this huge piece of meat and they serve you the soup with the fideos. Fideos Cabello de Ángel. Fideos that absorb a lot of flavor. And it's the thinnest one. I'm going to stir it. How do you do that? It has such an opaque color that it hides the fideos. Oh my God, what a barbarity, man. Here you are going to see the taste of Rodales. This is going to be powerful. We're going to mess it up. And the total of this meal has been... Hello everyone, I'm Pablo Garzali. I already have dinner with Pablo and the only thing left is the hunger. I bring you a new visit just a few meters from the Puerta del Sol, just a few meters from a very Madrid-like place, like the one we have here. It's time for Madrid-style cooking experience in a classic and centenary restaurant like Slardy, which has been open since 1839. And I'm going to visit it with a very homey person as well. What's up, man? How are you? We're back on the channel. I hope people recognize you from that visit. We did a good cooking, but I think the one from here is going to be good too. Yes, yes, yes. The one from here promises, because we have in front of us the most expensive cooking in Spain. More expensive than any mountain cooking, any maragato cooking, more expensive than any cooking you find in the whole panorama. A Madrid-style cooking with a lot of history. It seems that it maintains the essence with which it began, since this restaurant changed owners two years ago, more or less. And nothing, what better person to accompany me, for those of you who don't know him, than Rufo, who on social networks is called Tapas for Madrid. It's a place with a lot of history, besides, it's one of the ones I like the most, a classic, you know? And now I'm going to tell you a little bit about it. Well, it's up to you. You're all day in Vanavari, in a restaurant, so I hope you start our criterion, valuing this restaurant. Let's see if we leave happy. And if it's worth it, if you're 65, or on the contrary, you would have to go to a place called Parato del Cocido. We'll see. Well, let's go inside and discover the essence. What an elegance of a place, huh? The truth is that it is. We have a garden with a suit. These are travelers in time, huh? As you can see, the facade tells you, 1839. I feel like I'm out of place. Getting used to modernity, if the designs are so curved that there are now, which means that this is not curved. This is quite curved, but it's very classic. Yes, yes, yes, yes. Look, here in the columns, with the ceiling, it looks like it's going to fall. Everything. How beautiful. When I was waiting, as people entered, there were people who were looking and they didn't dare to enter. Not all that feeling that there are people on the street. Well, I've been here many times, on this street, I've seen the facade and said, one day I want to come. And nothing, today the day has come. I'm looking forward to it. Let's learn how to cook, right? The most expensive cooking in Spain. Yes, of course. More expensive than Montañés, than Maragato, than any other Madrilenian. And nothing, we will have to find out how it is and live the experience to the fullest. One thing that caught my attention is that as soon as you enter, they have a pastry shop. They have a pastry shop and on the other side they also have several dishes prepared to take away. How good. Have you seen the squid bocata the most expensive in Spain? Yes. It was a small bocatín and it cost 12.50. I don't know if it was cheaper, but you have to try it one day. It's more expensive. Today I don't think so, because I'm a little bit in a hurry. But seeing the whole pastry shop there, with the croissants, I think there are eclairs too, and all that, it looks good. And of course, you are a person who sees things through the eyes. And while you were going up, because they receive you and you are one of the upper floors, we asked if you could only order it as a dessert and you said there was no problem. Well, yes, it's phenomenal. I'm afraid now, I think I'm going to eat a lot more than I said. No, no, no, from here to there it is. But hey, the card? You're going to take it with you. And a curious thing, that catches my attention, you know I'm a freak of these centennial taverns. Yes, yes, you are the king of the covers, the bars and all that. No, but this place is very curious because it is the first restaurant in Spain that is like a current restaurant, that is, it has separate tables, that has a menu with menu and prices. At first it was not like that. Ah, okay. So it was the first one that did it? Yes. Damn, how curious. And it is the first restaurant where women could come alone, in Spain. I mean, women could come alone? Before, yes. Before, you had to go with a friend. Wow, how curious. Very curious, it is a historical fact that I am very convinced that the audience is interested in knowing. It is a place with history. Yes, yes, the atmosphere is super classic, they fly a lot, how are all the tables dressed with their coats, the cutlery, all that tray that it seems that they are going to put. I am excited and I want to try dishes. Yes, yes, yes. But before telling people the menu, we have to tell what has happened, that a person is approaching, who is in charge of the room, I don't know what to say, waitress, well, like a maitre, and they tell you a series of options out of the menu. Apparently, there are some quesadillas that go on white garlic, they also have an alubina that goes with a kind of mussel water and I think they have commented on one more option and then also the menu, because what we can see the cooking ... It has a lot, we were looking and it has a lot of meat. Yes, yes, yes, yes. A menu that starts with entrants like a smoked salmon from Pescaderías Coloñesas, which is the group to which this restaurant belongs, they took over the management about two years ago. When the pandemic was over, that Lardi was going to close and they took over. It's like they rescued him, just like it happened with Anzalacaín, which was another group and well, Pescaderías Coloñesas currently has in Filandó, in Camucho de Sonara and a place where I recorded that if you like seafood, this is the best I have ever seen in my life, it has been called since 1911. You have it out there on the channel. 611 euros for two people. It will never be forgotten, it will never be forgotten. Well, it has a very good product, such as the smoked salmon from its Pescaderías with egg and bacon with the Lardi seal. Maybe it's a classic. It may be, right? In fact, there are several, maybe they are the recommended ones. It may be, right? Yes. Look, it catches my attention, especially the callos, which are said to be the most famous in Madrid, I don't know. And then, the gazpacho Lardi with real crab. How curious, man, the real crab, years ago, I don't think they are very classic, a touch of yours from Pescaderías Coloñesas, but uff, you see, I really like gazpacho. But I have never tried No, no, me neither. It's a good touch. Even if it wasn't crab, I would order it, so it makes me want to eat it. More dishes marked as Lardi, such as cooked croquettes, lobster cocktail or pâté en croute, that French elaboration, I like it a lot. Second, a Wellington salami That's also a dish that you have to try one day, to make a calmer meal without cooking. I don't know, whenever you want, we repeat, linguado baristo, which is legendary, steak tartare, two jarretes, and the mero. You can also order garnishes. There are a lot of garnishes. The posters don't appear here. We'll see if we get with the gourami later. We'll get there, you can do it, I don't know if I can do it. Well, we came with hunger, right? And then, you have a letter here in which they indicate Lardi's mythical cooking. They comment on the philosophy, what it has meant, all that history behind it, and they comment that Lardi, our cooking, collects all these values since 1800. It seems to me that from day one they have been cooking. A classic. And here they decorate you a little, because according to the names of all the cooking things, it is to justify, I think. What do you think? They are 65 per person. 65 euros. I think in the end, here you are not going to pay only for the cooking. You pay for the experience, the place, the service, it already differs completely from any other restaurant. It is not a restaurant of less than a day or a day and a half below. Here you feel the luxury, the elegance. And then, the product. This is a cooking from Madrid for the product, but not for the origin. Because I have tried cooking that are native, a bit of proximity. Well, here there are a few things. the lard comes from Astorga, cabbage and carrot from Caravagna, which you are going to applaud me, but I don't know where it is. There is a place called La Huerta de Caravagna, but I don't know where it is. Morcillo Gallego, chorizo de león, then the longaniza comes from Cerdos de Bucalcherry, those Basque countries, although I think there is also Morcillo de Huey Gallego, Iberian ham, that's good. Yes, yes, yes. Salsa Brava Lardi, crispy Iberian ears and it ends with a soufflé. Oh, it includes dessert. It includes. It would be a problem. Yes, a soufflé, we said. And apart, uninterrupted schedule, that is, you can come here to try cooked at six in the afternoon and nothing, a little more. By the way, curious detail, when they make the reservation, they ask you if you are going to want the cooked. Directly. They put it as an option, that is, to prepare it and to make its planning. So, plan your stomach that we are going to start. I'm hungry. Me too. And hey, what did you eat there? We started with the jerez broth, which comes with jerez, they told me before. This is delicious. I don't know why I ask for water. With this, with this, Gloria, huh? I already tell you, this feeds you, only with a broth like this. And the depth of flavor it has, it's delicious, I want to put bread inside and soak it well, huh? What a risk. It's pure. Very good. It's good, huh? I could drink this all the food, while we accompany the cooked. I think if you want, you can ask for more. Surely. It's very, very good, huh? This starts like this, how is the cooked going to be, huh? Let's see, I had never come, but we were clear that it was going to be good. Yes, yes, yes. I admire you a lot. Now the issue is if it justifies that price of being so expensive and if we can recommend it. And well, I also tell you, I am not a person who has tried many cooked in Madrid, but I dare to tell you if this is the best cooked I have ever tried and we hope so, right? I think it will be. Let's see, it is also true that a good cooked I don't think there is a difference between a good cooked 30 euros that you get in a restaurant that is good and one of 60. I don't think there is that difference. But here you are also paying for the service, Yes, also the experience. The experience. In part, I agree with you, but also tell you that, of course, for example, it comes with a bite of ox, that we are no longer ... With each ingredient you are talking that the ham is an Iberian ham from Huelva, right? Yes, yes, yes. It is a very high quality and very high level. We give margins, I think that in this cooked it is more adjusted for the product. So, well, we will have to try it in a matter of seconds. The first dish arrives at the table, we are going to warm up. We are going to warm up. Inevitable, it was inevitable. I tell you, I came from home thinking, today we try the menu with the cooked, I think it will be enough, well, I would rather say too much, but of course, when the girl approaches, when you start to put it out of the letter and you see that there are crickets, you know the product that is behind, and they go with white garlic, which are not just crickets, you have to ask for them. The goat always throws the mountain. Well, let's try it, right? Come on, let's try it. As they have offered us to serve it, I prefer to share here as good little brothers and nothing, give the honors. It looks very good because you see there the crickets that are completely raw and on top of that those characteristic blue eggs. We started well, right? Nothing, that's it. I'm going to have to come back another day, my God. Crickets, crickets, texture, flavor and white garlic, which is a typical preparation of Malaga and also of Extremadura. In Extremadura it is done a lot, basically it is almond, garlic, oil, water too. It is incredible, as well as lumpy and others. Uff, how delicious. I'm going to try it alone. The crickets, a pass. Yes, yes, yes. This is good until the white garlic alone. Uff. We have already been able to take several dishes, but we have to come back for sure. Yes, yes, yes. We will open cones without cameras. A pass. Fantastic. If the cooking is similar, in quality, I think it is worth it, These crickets are incredible, huh? Incredible, man. Incredible. Let's see if Coruñesas does not have a plate of crickets. let's see. What do we have? My Antonio Arregio has a seafood so, so fresh. Incredible. And there are some coriander leaves, I also love it gives a super good touch. What do you like about coriander? That is the typical discussion. I like it too. To the honors, you just said. This dish, one day, huh? Do you have something to say? No, but no, no. Yes, we have to have two, not one. We have a cooking, still. I haven't finished, I don't know about you, but come on. They have brought the breads here, they bring you a tray, yes, we have ordered two, because we know that they are going to be spent, you have the traditional and then one, two, three crickets, and I leave you there with the crickets. You have to leave everything clean, right? I'm afraid of giving me everything that comes, because it's not going to be just the cooking, I mean. We have been a little clumsy, right? Yes, yes, yes, we have been there a few more times, you will see. We continue with the warm-ups, right? Second dish. Yes, totally. But if they come here with a very large glass bottle, they have finished it. They have finished it? Of course not. No, because it was huge. what a shame. You have to go inside, sure. Yes, yes, yes. Well, gazpacho, as we mentioned before, is a gazpacho that goes with real crab, I imagine it comes from Alaska and it's wonderful to see how they put it in the gazpacho and on the plate. It looks spectacular. How they serve it, spectacular. They also say that the tomatoes and everything they use are from their garden. And in reality, it's going to be good, yes. I don't want to wait. Come on, let's go. First alone. Oh my God, how beautiful it is. It's beautiful. Don't you think so? It's amazing, huh? What madness, man, how delicious. Do you notice a lot of pepper flavor, yes? A lot. It's quite noticeable. And it's super thin, Yes, yes, I love it. It comes out of your mouth. Yes. The flavor of it, what it refers to. Oh, how wonderful, man. Damn. Of course, it has a powerful flavor. Yes, yes, yes. My goodness. I don't remember the price. Well, 23 or so, maybe. 23 euros. Yes, yes, yes. Well, obviously expensive for the real crab. Of course. Let's see how it is. Let's see if it makes any sense or it's just because it's chic or cool. I like it, huh? Give it a little touch. Yes, yes, it has flavor. Yes. It's not a neutral product. No. I mean, it has a charm. Overall. I also tell you that only with gazpacho it would be worth it. But deep down, I appreciate it. Because it gives it a differentiating touch. You know, in the end, gazpacho will make them better and worse. And they have it everywhere. But gazpacho with real crab, I didn't even know it existed. I've never seen it. And above all, because it's so thin, the gazpacho, you put this texture, the crab, and it's better, right? For me, it seems more negative. They go well together, really. And this before cooking. How do you eat this? Before cooking? Ah, it's going in, it's going in. If not, listen to me. We order some tapas and that's it. Well, to start with, what a generous amount. This is a dish, we didn't order two, it's one for both of us. It's true. We only have special. The truth is that the staff in Castellón, at the moment, both in terms of requests and so on, the things of pizzeria that can be uploaded here, they have ordered a dish that we have ordered and it is not included in the menu and they are going to put it in a small sample so that we bring it. So, thank you. Thank you to Hospital Ibaca and the restaurant One thing, I'm telling you completely serious, I'm about to ask them if they have something to take. Really? I'm telling you, if you have a plastic bottle to take home, you're going to have it today. I'm going to have the crystal one. Yes, the crystal one, directly. It's deadly, man. Delicious. It's going to be a sacrilege to leave this like this. I don't think there are people who have called me to do this. On top of that, in a place like this, they are going to tell you more. They don't know what they are missing. Totally. I'm going to tell you one thing, I think that the cook who is in the kitchen taking out dishes one after the other, seeing that they give him a dish like this, well, ****, he has to have a smile. He has to say, it's raining. Yes, yes, these people are enjoying and that's what it's about. This is beautiful. It's amazing. It's crazy. Oh my God. It's not from the menu. When we were trying the cooked croquettes, right? Yes, yes, yes. And it comes included. I've seen this on a letter, the cooked croquettes. I asked the cook if they include them in the menu. She said no. And obviously, we didn't go without asking for them. 4 euros for the croquettes? I don't remember. Yes, 4 euros. A high price. A lot of people are looking at it. Surely. To see if it's worth it, right? It's like two normal ones. The croquettes, wow, they're beautiful, right? Yes, yes, it looks like panko. It looks very good. Listen to me, what a, what a good look it has. You can see it, it's pretty good. The truth is, it's very good. I especially love the crust. It's super crunchy too. It's very interior. The croquettes, crunchy. Yes, yes, yes. I'm not going to tell you, I mean, they're not croquettes for me. If you try them without telling you what they are, you'd say they're cooked. Well, you'd say they're cooked without... They don't taste like ham. Yes, more ham. Yes, more ham, but also soft. But the cooked one has the ham, as they said, maybe it also has more flavor. Sure. Yes, but we've also tried a lot of good ham croquettes that don't have this flavor, which I think is softer. I mean, I think it's very good, a very useful flavor. It's worth it, right? Since you're here, I'd order it, for sure. Me too. For four, you have to order it. Like I said, the good thing, I'm going to say the bad thing, for me, in a classic restaurant, to be with the music and the usual boxes and on top of that, a high rhythm, an ambient one, you don't get tired of it. Yes, before, it was a little quieter, but now, to be listening to the music, you get used to it a little bit. I think you don't miss it. you don't miss it. Before, I thought it was the same. Yes, I think so too. I don't recommend putting music in a restaurant, but if you put it, it would be ambient, low. Now, the smell is too high. It's not loud either, but a little bit better. Hey, how wonderful when you come here with that huge piece and you're serving the soup with the noodles, Angel's hair noodles, a noodle that absorbs a lot of flavor and it's the thinnest one. I'm going to stir it. How are you going to do that? It has such an opaque color that it hides the noodles. It hides the noodles. I don't know. My God, what a barbarity, man. There's going to be a lot of flavor here. This is going to be potent. Let's go for it. I'm super excited. To try it. You can see the color. We've always cooked it in a very potent way. It tastes elegant to me, man. It's like it's very well done. Because even though it has a strong flavor, it doesn't have a lot of fat. Yes, no, no, no. It's very well balanced. Yes. Therefore, I advise you to take it from the top because it's very hot. I mean, you're going to make your aunt happy. Have you noticed how thin it is? I haven't tried it yet. Have you tried it yet? They haven't told us if you can repeat this. Then we'll tell you if they offer it to us. It could be, right? I'm going to leave it. In almost all restaurants. The cooks always do it. The cooks do it regularly. But hey, let's see if they propose it to us. This is very good. Apart from me, this is the part I like the most about cooking. Yes? Yes, yes. You know that I like to eat it all together. Because... Do you want to ask the rest to come to eat it together? Yes. You're the guest and you have to be happy. Otherwise, you've failed. I mean, you have to be elegant and bring everything else. Wait, you have to bring everything else if it fits in your proposal. Because maybe the product will be sold out. We have to ask. Yes. Let's see, no doubt. Excuse me, is it possible that the rest of you don't bring it to eat it together? Yes. Thank you. You can. We've already checked it for you. Rufo, as they said, it takes 10 minutes to get the next steps, meat, chickpeas and so on. We're going to finish the soup. We're going to finish the soup, so it's time to ask for another one. Are we going to be able to do it? At least, try it, right? We're not here to prove anything to anyone. It's not a food challenge. You don't have to finish everything in one hour. Simply, try it, taste it, enjoy it. It's not a good experience and tell people if it's worth it. And the truth is that a couple of soups can be eaten instead of the meal. It's not the happiest thing. No. Well, well, well. We're going to fill up The table is up. Yes, yes, yes. We have absolutely everything here. The soup, which I just reloaded. The color you have is... I mean, I'd like to have that tan in the summer. The fideos are not even visible, how opaque it is. The fideos are not even visible. And this tomato, what do you say? His tomato is his garden. This looks like the tomato cove. I like the tomato cove. Look, I'm going to zoom in so you can see it. What a madness, huh? A sensational look. The meats, what a variety, man. The meats, what do we have, man? We have, well, the ham that was from Huelva. Okay. The chicken, chorizo, morcilla. The ear that also came with the salsa brava that we have here. The salsa brava. There's also the, well, we have the tuétano, that was the ham, then there's the bacon. I think that's the morcillo, right? The morcillo from Huelva. Well, what do we have there? The meats, then we have the cabbage, the potato, the chickpeas, and the tuétano. Then the roll, the cooked one too. Yes, yes, yes, the cooked ball. Here we have it. And they also put a bit of crystal bread so you can combine it with the tuétano that we have on the plate. So, well, let's try it. If you don't mind, let's try the chickpeas without putting them in here so you can taste them. There's a lot of flavor, huh? This is not a cooked chickpea. In fact, it's weird, isn't it? Because many times they say, no, the chickpea doesn't have flavor. Here it has a lot of flavor. As a chickpea, I think it's very good, but it also has a flavor. In fact, if you look closely, it has an orange color. Yes, in fact, there's a little bit of fat. Yes, yes, yes. Where there's fat, there's happiness. At least in the body. We all want to be happy. Oh, the table is full. It's beautiful. The table is full. Yes, yes, yes. I suggest we start with the tomatoes, even if it's cold. Yes. Perfect. I'm going to cut a piece. Let's see, this is going to be the best ham in the world. Totally. Yes, yes, yes. From Villotita. Yes. Fried tomato and salt. Put it on top. You can buy it in any supermarket. No, no, no, no. I'd like to find this everywhere. It's from his garden. Yes, yes, yes. The product they have is very good. I'm a man of customs. You don't even forgive the tomato. No, no, no. I want to spit it all out. You shouldn't forgive it. Come on, let's do it. I'm on your channel. I have to do the customs. The traditions. You'll see, if I touch flavor, now, wait. Well, I think it's time to serve the chickpeas. We serve, I follow your instructions, we serve chickpeas and cabbage inside, just chickpeas. What do you think? I do a little bit of everything. I do a little bit of chickpeas, a little bit of cabbage, and then the meat. Everything. Come on, come on. Don't eat too much. No, no, no, let's do it, let's do it. We eat the ear separately, right? Yes, because it goes with the braised sauce. Yes. Come on, let's put it here. Mix the braised sauce. To your liking. Chickpeas. Now, yes, now we're eating it as I like it. And the meat, right? The arm, yes. I'm going to try it like this so I can advance. The arm always goes well there. Advice. Run. Yes, right? It's very good, it's very good. Everything is very well taken care of. I mean, it's not a thing that I don't think is bad, it's more like I don't put bad things in everything, but it's like everything is very, I don't know how to explain it, but it's like, I don't know if you understand me, it's all very, very measured. Yes, yes, yes, like the presentation, everything, how they serve it to you, the service, I mean, in the end, I think everything goes according to that price you pay. Man, I think in the end you're not paying a normal and convenient maybe a cooking is not worth 65, everyone is going to say that, right? Yes. But you're paying many more things, local service, attention, and the cooking, which is only the product, is 10. Yes, we just need to try everything. Well, let's go, let's cool down. Come on. It's getting better. I'm going to try the bat, you're going to freak out. A little bit of bat, a little bit of ham. Let's see, it's a pretty special cooking. We've tried a few cooking and we've never tried one like this. It has its own identity. Yes. I like it, I really like the cabbage. Yes? You don't like it? It's not that I don't like it, it's something I don't usually do, I don't pay much attention to it, I don't pay much attention when a cooking comes. Me neither, I usually leave it. I think what we're saying is that everything is very measured, everything is very… No? It's… And it balances the flavor, it doesn't take one thing over another. It's incredible. You've added everything, you've also added the… I've added everything. The bat. Yes, yes, yes. A little bit of bat, a little bit of chorizo. I've seen the red color it has. Of course, it releases a little bit of fat and it gives you more flavor. I like it like that, man. The trick is to cut a little bit of chorizo in front of the fat. And another thing, I don't know if you've understood, I eat it like this in a tavern, but we come to Lardi and we do the same thing. It's sensational, and on top of that, the appearance is good. You see everything, you're very careful and it gets into your eyes, it's good, man. Especially the neck, with a lot of attention to the skin. Yes, yes, the big ones, yes, yes, yes, it's very good. What is clear, what is evident is that here they use the best of the best in terms of product. Yes. Of course, you couldn't do it any other way either. No. They have a status to maintain. Of course. In the most expensive cooking in Spain, yes. How many comments do you think there will be saying that with 65 euros you have cooked for two months for all your family? Yes, well, yes, yes. If they don't say three, well, why would they say two? The only thing I haven't noticed, it's strong, eh? Very strong. A very strong flavor, also, eh? Let's see, we have also ordered dishes before, but it is not necessary at all. No, no, no. You come here, it's to cook and that's it. And then if you have something left in your stomach for dessert, then you order a few desserts. Although I remember that the menu comes with a dessert and then ... Yes, and then we'll see. I like it, man, I like it. I mean, I haven't finished the experience, but I think I'm going to be happy, eh? I also think it's the cheapest way to come and talk to you, can it be? Yes, because I saw the price of the letter in which I saw the star, you get 60 euros. Well, three, with everything, I think. And not that they are very large quantities. How wonderful, man. I want the ear, man. Come on. Shall we give it to the woman? Come on. I'm a lover of the ear. I'm going to tell you that, come on, I like it, I haven't tried it as much as you have, so whatever Rufo says, I know. If he says it's good, believe him, if he says it's ----, believe him too. But it doesn't look like it, just by looking at it. No, no, technically, I think it's very good. It's a real softness, eh? It has a spicy touch, but very light, yes, yes, yes. Very, very soft. And very good, tomato flavor. The truth is that if you eat too much, it takes away all the taste of the kitchen, right? Try the bite, you'll love it, eh? Come on, it's incredible, yes, yes. Well, man, I'm very happy, eh? Let's see, it's clear that the site, let's see, it's very expensive for many people, there are people who are going to feel even offended. But it is true that if you want to give yourself a whim, you have to see everything. Of course. You can buy a car for 20,000, you can buy this for 200,000. And each one. Yes, yes, yes. What is the crazy experience of cooking, I think it's worth it. how good, I like it, eh? Good choice. I'll take you to a bar another day, I don't know, the same. Wherever you want, I enjoy it everywhere. In fact, apart from the day that when we see that you have to subscribe to his channel, I think I'm going to be very happy because, as it is going to be my usual zone, I like those things, man. Yes, above all, you have to know many times what we are talking about before, off camera. If you are going to eat a 10-15 euro for the average price, it is also true that you know that even if the food is good, it is not going to be hard. The fruit is going to be short, the sandwich, I don't know. It's always like that. What I have clear is that there is no comment that is going to say from here you go hungry. No way. The amount is measured, eh? Does that happen to you? In which restaurant? No, in Michelin, then to Kebab, then to McDonald's. You order a long menu and it is impossible to go hungry. Let's see if I find, man, some follower who criticizes me a lot about Michelin and I take one, man, I would love it, man, but then I would love it to live it, no, and then come later because his thoughts and I say, wow, Pablo is right. In fact, the majority of people who criticize that in our Michelin restaurant is that they have never been to our Michelin restaurant. But you see that the essence in the end is to say, there is a good team behind it that has some ideas with their research and so on and they make you a fan, a wide array of dishes that is more fun to try 15 small things than only 4. A giant plate, of course. Of course, well, then if you want, you can go to the menu in any place. But hey, there is everything, I also say, although people criticize, criticize that in a Michelin restaurant you go hungry, I have also gone to a Michelin restaurant and I have gone hungry, everything happens. And it is not the same if you are going to eat, to have dinner, that food always concentrates more things, that's why I'm not going to cook dinner, I said it, I said we had. Yes, yes, I know that you are brave. And we will also have a consommé now, we are already on September 1, we are recording this. We are at 40 degrees on the street. No fear. The tuétano uncle, we have tried it. It is not a running away with the crystal bread also. The tuétano is the definitive jean. If we did not have enough ... It is deadly. You already tried it. Yes, I have tried it, I do not know how it will be with the bread, but I let this. We say the same thing all the time, but... The pedaulat, the pedaulat. Very good, very good. But, man, there are products like the tuétano and the foie gras, that when I don't have a low stomach, I feel that my capacity is decreasing. I mean, I eat a lot of tuétano, but I love it. I'm going to repeat. A lot of quantity. I'm not a fan of this. I don't like this at all. No? I don't know what it is. I don't like it at all. It has a strange taste, as if it were bitter. I don't know if I have... I don't like it at all. What is it? It's the rib. Do you like it? No, I don't like it either. Well, let's clean the plate. Yes, totally. Are you trying this? It has a very strong flavor. I'm going to eat a lot. The more time goes by... I've tried it separately, it's also very strong. I give up. It's a shame. I give up for my well-being. I force myself more and more, but there's no need. I've tried the chicken, it's also very good. It looks like it's going to be dry, but the taste is perfect. What grade do we give the cooked one? We give the cooked one a grade, considering its price. I think it's expensive. I think it's worth it. The whole experience is worth it. Grade, grade, grade... I give it a 9. What grade do you give it? I give it another 9. I don't know about the rib, but the rest I can't report. For you, what's missing? Give it a 10. The cooked one is for you. It would be cheaper. It would be the same. It would be utopian. As an experience, I think it's worth it. But it's true that a cooked one is 65 euros. It's a tourist attraction. Because of how retro it is... It's a restaurant with a lot of history. We're talking about it. It's very well located. We're two minutes away from the Puerta del Sol, and this is the first street. It's not the cheapest chicken in the market, but it's very good. It has the best of the best. It's a lamb, not a cow. All the vegetables are from the garden. It's all very well taken care of. There's a level. We give it a 9. In other words, our waiter is going to bring us the dessert menu. He's going to bring an Avellana soufflé. An Avellana soufflé? Yes, an Ardi soufflé. We're going to see what else they have. And we'll order that or some of the pastries below. That's for sure. You don't want the pastries? That's right. Eight options. I'll start with cream minnows with vanilla ganache. They recommended it to us. The soufflé included. 10 and 11 respectively. I'm seeing a lot of pastries lately, 9 or 10. Homemade ice cream, Avellana chocolate, homemade vanilla with hot chocolate, mango ice cream, the chef's gorgeous cocoa, Macedonian fruit Ardi with natural pineapple juice, and the cheese platter. It looks very good. It's going to be cheese. I prefer something more elaborate. Are you up for it? The soufflé came as well, so we're going to try both. Let's do it. What a soufflé. It's a lot of fun. They bring it to you in a tray. They flambe it. I hope it's flambeed well, otherwise I don't like the taste of alcohol. Maybe it's the chef's humor that says it doesn't make you fat, and that it has a kilo and a half of rice cake. One detail that we haven't mentioned. I think this platter is a retro of the Ardi. It looks like it's worn out. Let's see. It's very light. It's quite sweet. What do you think? I'm not a dessert person. I'll leave it to you. I'm not a dessert person. I think it's an important factor. I like it. It's not my favourite dessert, but it's well done. Technically, I can't reproach it. It doesn't taste like alcohol. I'm a bit afraid. The texture of the meringue on top, the cake at the base, it has a soft texture. It's well prepared. I'm going to forgive you. You killed me with the cooking. Don't celebrate, we have another one. The milhojas. This is the house's recommended dessert. The milhojas. And milhoja, because it has a lot of strips. Look, it falls. It's filled with vanilla. Let's try it. Let's see. I'll leave it to you. It tastes like good pastry. Totally. I like the pastry at the bottom. Yes, yes. I'm not a dessert person, but this tastes like pastry. I'm going to know what it tastes like. It's like this. It's delicious. It's very well done. The vanilla, the textures, the milhoja. You don't want to try more pastry with this one. Although we can come one day to try everything they have down there, because it's incredible. Yes, you can drink something down there. In fact, it's very typical to come down there to try the broth with a croquette, for example. And it's more or less cheap. This dessert is spectacular. You didn't overdo it. It's very well done, very tasty. If you see it ending, I'll order it. It's a joy. We already know what it's going to be. It's going to be 970 euros. How much do you think? I'll calculate. 195 euros. The water is 4.50 euros, a normal price for a bottle of water above the glass. It's a litre. You have the war with the water. Yes, yes. When it's 4.50 euros, for 10 euros... You're even on TV. Well, here's the total. We said goodbye because they had some details, but if you don't see them, you'll be left with 200 euros and more. And the total of this meal was 157 euros. For the tribute it is, I don't think it's worth it. It was not necessary so much, because we have to try things. Aperitif bread, but it's 50 per person. The butter, which we haven't touched. We haven't touched it. We have to try it. I think it's good. It's 3.50 euros. In almost every restaurant they charge you 2.50 euros. Quisquilla tartare with garlic, 28 euros. But it was a great product. Yes, it was a great dish. Croquettes from Cocciolardi, 4 euros each. Maybe you can come down and have a croquette. It's good. It's not a very expensive dish, but it's good. Cocciolardi, 65 euros per person. The most expensive dish in Spain. A good Madrid dish, as we liked it. The water, 3.50 euros. The gazpacho with real meat, 23 euros. The beer, 5.50 euros. How is that? Lately, I've been paying five and a half euros in several restaurants. In fact, it's quite expensive for a double of beer. But here you can pay it. Look at the tifus. How beautiful. I'm curious. And finishing, the miloja, 10 euros. And the Pedro Jiménez, who has asked his friend here to finish with that, 9 euros. A detail of the house, 157 euros. I really liked it. I had a great time. If you come here with a dish, you'll eat it. It's not that expensive. It's the most expensive dish in Spain. You won't spend 200 euros. I think it's a place that everyone should visit because it's the essence of Madrid. If you go for the dish as I did, you'll enjoy it. I think it's a place you should visit. Do you like it more than the other one? It's different. The other one is a place I'd go more often because it's cheaper. But it's different. It's a different experience. I think it's a place for special things. It's not a place where you wake up on a Tuesday and say, I want a place, but one day in your life, I mean, instead of going to a restaurant in Madrid, you can pay in the whole country. The first restaurant that had so many things like the menu, a place with so much history, I think it's a place you should visit. If you pass by the Puerta del Sol, you can go inside and have a croissant that we haven't tried yet. The good thing is that this is not over. We're going to take a walk. We're going to show you the space. We're going to tell you the story and show you the things. You're going to enjoy it a lot. Now you're going to see some shots. See you in the next video. Have a good experience. This is a tribute to the founder of Pescaderías Coluñesas, Don Evaristo. The owners of Pescaderías Coluñesas are from a town next to Astorga, Conbarro. This is a Malagasy cape. We have it here as a tribute to Don Evaristo because Pescaderías Coluñesas was a supplier of Lardy. His three best clients were Ritz, Palace and Lardy. We have it here as a tribute because 75 years later, his children are the owners of the establishment where he came from when he was 14 years old. Politicians, artists, private people. It's very famous because apart from the great state and economic expenses, this is where Reina Isabel II came from. Reina Isabel II came here to maintain... She came with her lovers, and this is where she lost her corset. Two or three days later, in Spain, Lardy's service commented on it, and it was published in the newspapers. He got angry with us, and stopped coming. We don't know how he did it, but Reina Isabel came again and renamed the Salón Isabelino. That's why it's called like that. As I said before, these pieces, this flower vase, are solid silver. Yes, from the past. This is the famous Japanese salon. It's beautiful. It's a classic. It's wonderful. It was called a Japanese salon, it was supposed to be an Asian salon. You can see the vase there. Everything you see is original. When we came here, the vases you see are from an impromptu dynasty. This lamp has a brutal history. There are only two lamps like this in the world. It was a gift from Victor Hugo. Lardy and I were close friends before coming from France to Paris. This is one of the jewels. It could be found in any Chinese restaurant, but it's original. It's not like this. Look at this. It's a real gem. It was made in 1876. It was written in French. This is a house that was bought 50 years ago. It's true that when we first came here, it was like another restaurant. The decoration was different. It wasn't consonant. What we've done is to unify all the spaces. From September 15th to June, you can't allow to be in a place where Lardy and I can't be together. Now, you'll see, it's more coherent. It doesn't matter which restaurant. We've put Lardy's treasures here. The Japanese fans, Lardy's historical glassware. This is the Gallard. It's beautiful, isn't it? Yes, it is. Now it's older. Another look. If you notice, it's like a reproduction of El Blanco. This is the living room. You can open the door. And here's the last one. It's the living room. We've tried to make it like a mini-salon. Obviously, it's not like a wall, but it's similar.