SEÑORA de 80 AÑOS ME COCINA MUCHA COMIDA CASERA en su RESTAURANTE en MADRID!!!

This is ******* spectacular. It doesn't make sense. It doesn't make sense how good it is. It doesn't make sense. It's wonderful. I'm getting ready to record, get up and give a hug to Mrs. Julia. Hi everyone, I'm Pablo Cazzali, I'm having dinner with Pablo, and the only stable in my life is the hamburger. I bring you a new visit with a lot of euphoria, with a lot of joy because we're in front of a legendary restaurant in Madrid. This is a legend, it's an eminence, and as if it weren't, knowing who's behind the stoves, nothing more and nothing less than Julia Bombín, an 80-year-old lady. They've been preparing homemade food here for years, which is what I'm bringing you today, the traditional dishes of all life, those spoon dishes, those dishes like the ones your grandmother could make you, and those dishes that we're going to live today. The restaurant is called Los Asturianos, a classic, traditional restaurant of all life, very humble, both what you're going to see inside and what you see outside. We have this little terrace outside, right there on the street, and here is the restaurant, with a lot of stickers on the facade, and a kitchen inside, which I hope excites me since it's my first time, so let's see how it's eaten in this legendary restaurant so beloved in Madrid, Los Asturianos, run by an 80-year-old lady. Let's see if I have the pleasure of meeting her, trying her food, and then praising her. Let's see what happens. Friends, we're going to meet the owner, the chef, Julia, with nothing more and nothing less than 80 years. Julia! Pablo! This young man wants to meet you. Hello, how are you? I saw in the press that... Well, no, I'm lying. In the press, no. Sacha. Sacha recommended me to come here. My son cooks very well, and I have some friends who have been here, so... I'm going to order a lot of dishes. So, it's a pleasure. Thank you. Well, a short talk, very short. This guy who I think is in charge is called Alberto, according to this sign here. The good thing about having chuletas is that he's from Burgos and he's very shy. If any Burgonese is watching me, tell me if you really think he's shy. Let's see if I can go through this little corridor, so narrow, which is where the food is. And that small exit, very close to each other. Honestly, I don't care about the comfort of the food, because I've come to try homemade food that I've eaten all my life, and I've ordered a lot of dishes. Let's see how many things there are. Well, we're here at the table. What a curious place. It's like a pocket full of life. Very, very small. In fact, it's hard for me to believe that a place that opened today would allow the bureaucracy and let it have such a narrow corridor. It has its charm, just like it is in this small room. There's the Adrío Visto, which is apparently from the 19th century, which is a long time old. Alberto has been telling me about it. The table is decorated with a mantel, the chair is made of wood. I hope it's comfortable and that it picks up your back. It's great to be in the kitchen and to have met Mrs. Julia. I didn't know if I was going to meet her here or not, but it looks like she's here every day. Let's see how this kitchen has been doing for years. Let's see if it reminds me, and reminds you, of our grandmothers, who were the best cooks in the world. In fact, I'm going to dedicate this video in tribute to mine, Julia. I left it a few years ago, but if you were here, you'd like to see it. Let's eat! And to eat, there's nothing better than starting with the menu. We also have the menu of the day. This menu of the day, which we also have abroad, has a price of 15 euros. Three options to choose from. The first one is Asturian, being the Asturian place, apparently the founder was Mrs. Julia's husband. It's Asturian. Gazpacho or Russian salad. And as a second option, you can choose salmon on the plate with salad, muslito de pato confitado with plum jam, or a mix of agetes and prawns. 15 euros. A charge of 1 euro. Salad 16. They indicate in black, that is, it is more attractive. The rest of the menu does not change. That is, you can't make a remix or anything like that. It includes drinks, bread, dessert or coffee. It's not the cheapest day in Madrid, but here we'll see if there's good quality and price, if we find real homemade food. And let's see if we find it. We have the menu. It starts with the entrants. There are beverages in the pan with garlic, olive oil and parsley. I imagine it will be all together. Asturian cheese table. Artisan anchovies from Llanes. I would swear that in Asturias it is called oricios. Now I will ask. Carpaccio de arrape, sardines marinated in cider. Curious, my mother. They also have aguitas with bat bite, that is, lion bites at a price of 13 euros. They also have this bite with a pepper puree to the piquillo and you pass. Chorizo a la sidra, albondigal de boletus with mushroom sauce. Asturian fava. 19 euros. Faves con boletus y foie, 19. Verdinas con marisco, 21. Potas asturiana, 19. Caldo gallego, 11. Sopa de ajo con huevo, 11. Two types of salads, four meats, some fish and a stir fry. Arrape, merluza a la sidra, merluza a la del armino. Prices have been updated by the IPC. And then the desserts with five options. I'll tell you if we get to the end. My task is to strengthen the stomach and, above all, enjoy. Today we hope to jump and in a matter of seconds we start with the strong emotions. You are talking about the menu of the day. On Mondays there is favada, which is always 15 euros, right? On Tuesdays there is always a potato dish. Now it's marmitaco, in the season of mushrooms it can be miscalos with ribs or with veal. There is always a potato dish on Tuesdays. On Wednesdays there is always a Medillan rib. On Thursdays there are always lentils and bat. Then the rest of the day changes. Lentils with bat inside, right? No, no. Lentils and second, bat. But is that a specialty and there are other options? No, no. Other options. There are always first, second, but those dishes are fixed. And on Friday there is a potato dish. Today we are on Monday, it's favada. You have to think what day you are going to come to see what you would ask for. Very good, perfect. The menu changes little, but there are some things that at the moment of the year are the richest. In the season, let's go. Now we have a salad too, which is a fresh cod salad, slightly smoked, with tomato pulp, grated, olive oil and chives. We only do it when there is real tomato. Not tomato that doesn't smell, but tomato that tastes. For example, when there are mushrooms, there are always mushrooms. Now we are in the tuna season, we make tuna with tomato. There are some dishes that come out of the menu depending on the nationality. How does this start? First of all, what food is on the table and what is left to come. Today we have a great tribute to homemade food and a tribute to the nap I'm going to have later, which is going to be at least two hours. First selections. First of all, this appetizer here, we have the picos and the chorizo. And to combine with the chorizo we have, of course, the bread. Here they have brought it. How important is bread in a restaurant. I think it's going to be used a lot today. And I tell you, they have asked for both a menu of the day and menu dishes. Then at the end of the video you will see the bill with how much the food costs and what I think of each thing, as well as the breakdown of each price. Well, what I think of each thing, you are going to see it now live. And we start with this gazpachito belonging to the menu of the day. One of the three options you have as first. It is dense, it has some lump, it is not very liquefied. The other day I was recording the cheapest churrito in Madrid, which costs 22 euros. And I got a gazpacho that I did not notice the taste below. I will tell you that this is the opposite. It is very rich and it is super refreshing. Because we are right now in August and it is hot here in Madrid. Let's put the bread here. Like when you make a good salmorejo. I personally prefer salmorejo to gazpacho. But you throw me one or the other. Don't put it on my menu because I will see the obligation to ask for it. How good it is to eat in Spain. Asturias, dear country. Asturias of my loves. We go with some anchovies that are not Cantabrian, they are not from Santoña. They are anchovies from Llanes. I knew the ones from Astres. They are very rich. We are going to try these from Llanes. Handcrafted anchovies are swimming in a bed of oil. We also have a little pepper. Let's see if they are crunchy. How soft. As soon as your tooth touches it, you break it. You make it yours. It is a very submissive anchovy. How delicious. On top of perfect salt points. Nothing has gone up. Let's mix it with the pepper. This is not Cocina Autor. Here they have everything thought out. I love it. We are going to do the maximum enjoyment bite. We dip the bread in the oil. As Ginés Corregola says, that it soaks well. We put the anchovy carefully not to stain our fingers. And on top a pepper. And so we have this. And it's fantastic. How is this starting? I'm afraid of how it's going to end. It's like oil. Now we have a bad expense, but this is the production until the new one arrives. There are things that are changing. Yes, I imagine. And the different suppliers you will have. The anchovies are also changing. Before we had Narvi, and just last month we started Telecases Santos. It's paper, you print another one and that's it. I'm going to change what I said before. I said that the anchovies are not from Llanes, they are from Santoña. When the guy came and asked me if the anchovies were from Santoña, I said yes, but they were not from Llanes. He said it was a mistake. They are not from Asturias, but I like Asturias a lot. The sardines are marinated in a cider vinegar. We also have a tomato soup that looks like a salmorejo because of the color. Let's cut it. It tastes like cider. I don't usually eat a lot of sardines, but it reminds me a lot of a boquerón. Obviously it's another product, bigger, thicker. You can tell by the bite that it's different. In the end, an anchovy and a boquerón have to go together, but a sardine and a boquerón, nothing. It's delicious. It's not the best dish today, but it has its charm. I found the cider vinegar very curious and so curious that we're going to soak it with the bread and enjoy it. I'm going to say one thing. I have to go to places like this. I love high cuisine, the creativity, the modernity, the pijitos, the ibanitas, what makes you hungry, and then the kebab or the McDonald's. In the end, I have to try things all my life. They are so delicious and so simple. It's a delicacy. Let's see if I can get more content from this on social media. You have to support it by liking, subscribing, and those things. If I get what I want, there will be 50-50, 60-40, and I'll keep enjoying it. I'm going to share this with my partner and we'll move on to a spoon dish. I'm not a scrupulous person, but I just found a La Faves hair. I shared it so that people know that everything is counted here, both the good and the bad. Let's try these verdinas. I repeat, we're in season. Not because you know it, but because you told me. They are verdinas with seafood. These beans, these beans, are green, and they are very typical of Asturias, especially in dishes with fish. In fact, I was at Nacho Manzano's Martial House and I remember he made me a plate of verdinas. I don't remember with what, but it was spectacular. Now you'll say, if you don't remember so much, you didn't like it. The problem is that every day I'm in a new place and my memory ends up failing. It's curious because it comes with the shrimp. It seems that we also have this, which I imagine will be rapé. I think so. We also have the berberechos, a little bit of pepper, and what we have is a very tasty dish. And we have a stew that is a dish that the more you taste, the more you like it. The taste is pleasant, but it is not very strong. This dish is not the size of the letter, but of course, I ordered a lot of dishes, but the guy told me, no, I recommend you that instead of the fabada, you order the verdinas. I told him, very good. This is fresh cod, slightly smoked, tomato, olive oil, only when there is good tomato. We started a month ago, because the good tomato is from September. Now, when this dish starts to be good, it has aroma and flavor. Yes, yes, I love it. Then more dishes arrive, courtesy of the house. They just gave me a present. We will try it. One moment, one moment. I'm passing the dish to my girl, but it would be a very important thing. I mean, sharing it is very good, but you don't share if you haven't wet the bread before. I didn't share it. Let's go with this cod stew, with that tomato, so good, apart from the olive oil, which always improves. Fantastic, a very good dish. If I came back, I would order it again. The cod is not very salty, however, you recognize that you are in front of it. The tomato is crushed, very pleasant. What a delicious dish. Honestly, cod is one of my favorite fish, and I think that because of it, this dish has surprised me so much. A combination of classics and seasonal things, that we only have in this moment. It was Sacha who recommended me to come here. The first time I came here, my son asked me if I had to come here to eat. Sacha is a great cook. Yes, he comes here a lot, we have been playing together for many years. When I came here, I was fascinated by his cooking. When people ask me which is the best restaurant, I say that it is my mother's, and then Sacha. And your mother is Doña Julia, right? Yes. How long do you think you will be cooking? My grandmother died when I was 106 years old, and my mother had a terrible time during the pandemic. She had to work all her life. She told me that if I accepted, she would be sure that I wouldn't want to retire. Now, I am sure. Last week, my brother came here. Yes, but while she is in college, I will come here to cook. I hope it will be many more years. At the moment, you cook very well. Thank you. Let's see how the muslamen, this duck confit, with plum jam, goes very well with the sweet and citrus flavors. Listen, when you eat the plum jam, you enjoy the beauty. I started, and I wasn't convinced, but suddenly, the plum flavor came in. In the end, you go to many restaurants, there are flavors that come before or after, and when you eat the plum jam, oh my god, it's amazing. You are going to finish with me today, right? And without knowing us. How good. Another dish. Let's leave it there, and focus on this. This dish is amazing. At the moment, it is the best of the food. How good it is. This is from the menu. The menu is €15. For the moment, we have the bread, the water, and this one. We don't know the price of the water, but it's €10. As a second, the duck confit with plum jam, and the gazpacho, and the dessert. The plum jam of this dish, I think it's fantastic. I was scared to cut it, because the duck was a little dry, but when you try it, you forget it completely. It's not very juicy, but I value the mixture. The taste of the meat with the plum jam is amazing, and it forces you to eat the bread. This is going to be the glory. I don't know why, but I haven't left, and I'm thinking about coming back. I was here with the pinganillo, and Alberto, the son of Mrs. Julia, told me that these dishes have been cooking for 50 years, and when I cook, I want them to be here. I've seen a Google that opens from Monday to Friday. It's 5 times a week, 20 times a month, 12 times a month, 300 times a month. They are days and days making dishes, and they have good performance. By the way, I'm still amazed by the duck. The skin is so juicy, with the plum jam. What a brutal dish. It's worth a lot. Let's see how this morcillo is. It's very powerful. It's tender. It reminds me of a grill in terms of texture and flavor. I'm not going to go into its execution, and I'm going to tell you that it's good, but it's not a dish that I'd be amazed by. I wouldn't order it again. I want more dishes, so let's see what they surprise us with. With what I've ordered, to see if it surprises me with that. We continue with more dishes. Here we have these beans with Matachana morcillo. The flavor is a bit sour. It sounds a bit strange, but it's like vinegar. The beans are very soft, and the morcillo is the same. It's like a paste. It's good. It's a dish that I think will have its audience. I'm not going to put it at the top of today's dishes, but maybe in the next ones. On paper, there's a mistake, because you see boletus albóndigas with mushroom cream. Do you think boletus albóndigas are made with boletus? If you ask me how a boletus albóndiga is made, I won't get into that. They have told me that they are meat albóndigas and that they have this boletus cream on top. I'm going to try it first. It's a bit thick, and you get the feeling that you need to mash it, but once you do it, it's very fragile. It has a curious texture. Let's see how it is with the meat. It's the boletus albóndigas. It's the boletus albóndigas because of the flavor, the garlic, because of how loose they are. When a boletus albóndiga... It's like a burger. When you don't notice that it's pressed, that there's a shape, when you just let it flow, and you mash it, and you spread it with your tongue, when you see that it's so loose, when you see that it comes off easily, look at it. That's when you know you're eating some good albóndigas. They're so good. I don't know if it's beef or cow, but the flavor of the albóndiga and the texture are outstanding. The mixture with the boletus is good. It doesn't drive me crazy. It's not a mixture from Quitelipo, but what I've done is remove from my list of places that I think you're watching me enjoy. In the end, the moan doesn't fool me, and I'm really enjoying it. I'm a fan of fava beans, but I confess that all those fava beans... I'm going to say a word that may not be appropriate, but just so you know, I haven't tried extravagant fava beans. They're applicable to fava beans with clams or with seafood. They're practiced in some restaurants, both in Asturias and in Madrid. And watch out for these, because they're fava beans with boletus and fua. Let's see how it goes. Oh, it's so cold. It's so hot. It's the shock. The boletus is very tender and the fava beans are super, super hot. Cheers. I want to take the fua over there. No, this isn't it. Let the dish come prepared in a clay pot. It doesn't help it to be seasoned. I try to take the top part. It's a dish with a lot of flavor, a lot of flavor, very powerful. It's fua flavored. Can you tell? Yes, but maybe because in your mind you're already predisposing yourself to the fact that it has fua. Because if they hadn't told me it had fua, it wouldn't have come out of me. The boletus is super tender. It's a delicious dish, different from Asturian fava beans. I like it. As others say, it doesn't have that excellence that we've experienced with the duck confit. So I think that if I came back instead of this fava bean, I'd try the traditional one as always. Well, dessert time. I see on the menu that there are five available. We have a fresh cheese flan, a star of the house. Lemon sorbet with herbs and raisins. Prices €7. Chocolate mousse with extra virgin olive oil, pepper and salt Maldon. A very Catalan dessert. Fuga al pitu cheese, which is a slightly spicy cheese with caramelized nuts and honey. And 100 grams of goat cheese. If fuga al pitu were a mousse or something, I'd order it. But since it's a loose cheese, I think we'll leave it aside. We're going to try the fresh cheese flan. Some girls have told me that they offer it as part of the menu. Let's see how these desserts are. Let's go with the desserts. We've ordered two. One of them is the star of the house, which is this cheese flan. It's the broche I needed to start jumping. I wasn't going to go like this, but with this one with more reason. I'm only going to try it once. This is spectacular. It doesn't make sense. It doesn't make sense how good it is. What a wonder. I'm ready to get up and give a hug to Doña Julia. If she's the one who makes the flan, if it's someone on her team, I'm going to give it to that person or both. Because, my God, I'm going to order another one if they're available. It's so good. It's perfect. Flan texture, cheese flavor, it's very sweet, it melts in your mouth. It's spectacular. It's so good. I'm going to say something. I think it's perfect if you come here, it's anchovies with fish, duck and plum and you finish with this and you leave very happy. Excuse my expression. It's crazy. It's incredible. Alberto told me that this dessert is the star of the house and it's the only one that has a secret recipe. I'll send you eggs because it's the best. I don't know how they're going to do it, but I'm going to say something. I'm about to order flan again and eat this because I'm excited. It's top. Let's see the nuts. I think I'm so excited. They come with the cinnamon on top. Let's stir them. The turbine. They're very dense. Very dense. It's a texture that doesn't feel artificial. It's a very good dessert, but Dante is crazy. I don't think I've included cheese flan on the menu. It's a joke, but it's a dessert that you have to order. I'm going to put it on the menu. It doesn't change anything. Very good. Now I wonder how much this meal cost. Here's the bill. I'll tell you how much it was. The cook hugged me and hugged me very badly. The total of this meal was €94.40. Anyone who says that I spent €90 to eat in this restaurant would say, What did you order? I ordered a lot of things. I didn't finish everything, but I wanted to tell you what my priority selections are. If I try a menu of the day, which is two dishes and a dessert, and one more dish, I think it's very imprecise to evaluate a restaurant with only four dishes. It may fail the four, and it's unfair. So the best we've had has been two dishes, three, four, five, six, plus two desserts. I think it's a reasonable thing. There's a lot of subscribers here. Everyone has subscribed. The menu of the day is €15. Artisan anchovies, eyes, Antonia, nollanes, €19. Avitas with bat, €13. Faves with boretus and foie, €19. The bread is €1.70 per person. A stea, €2.60. Water without gas, €5.60. Two bottles, €2.80 each. Reasonable price. And the coffee, €1.80. The coffee should be included in the menu, but I don't say anything because it doesn't change much for €1.80. So here you have it, €94.40 for a meal where you enjoyed the beauty. Not everything has been the milk, not everyone has had a smile on their face, but in general terms, the satisfaction has been high. Special mention to that patoca confit, the plum jam. What a spectacular dish. The memorable cheese flan, the perfect anchovies, mixed with the pepper, with the oil of the base. And then to come to a restaurant run by this family, this family of Asturians, and to have met, although very briefly, I have already seen, but well, I tell things transparently as they have been. To have gone to talk with Doña Julia for two minutes has been an enriching experience. A more documented place in Madrid where it is enjoyed a lot. There are many on the channel uploaded, you can take a look at them, there are also social networks, good and bad things are taught here, and today we have had strong emotions, so it will be time to return to the future, to relive the dishes, and precisely to upload more videos that you will have soon. A little more to say, remember to subscribe and a little hand up so that this video reaches more people, thanks to the heart and as usual. See you in the next video. Well, I've had a wonderful meal, I really enjoyed it a lot, and I'll come back another day to relive the cheese bread and other dishes. I've been cooking like this for many years. Well guys, I'm going to take a nap.