Saddle Madrid menu overview.

starters

• Rosette de codorniz - Quail complemented by seasonal vegetables and a delicate herb sauce.
• Escabeche de boletus y parfait de piñones - Earthy boletus mushrooms paired with a creamy pine nut parfait and pickled vegetables.
• Bogavante gallego - Succulent Galician lobster served with herb butter and fresh seasonal greens.
• Salpicón tibio y cappelletti - A warm seafood medley tossed in vinaigrette alongside delicate cappelletti pasta.
• Setas de Gredos - Gredos mushrooms drizzled with herb oil and served with toasted bread.
• Pappardelle con trufa negra - Handmade pappardelle pasta tossed with aromatic black truffle and Parmesan cheese.
• Moluscada de Cambados - Cambados shellfish cooked in garlic butter with fresh parsley.
• Anguila ahumada - Smoked eel paired with Palo Cortado velouté and tender Swiss chard.
• Alcachofa a la brasa - Grilled artichoke served with a luscious sabayón sauce and winter fruits.
• Gamba roja del Mediterráneo - Sweet Mediterranean red prawn enhanced by garlic tartare and herb sauce.

main courses

• Plato del día - Chef's inspired daily selection crafted from the freshest ingredients.
• Callos - Traditional tripe stew enriched with chickpeas and chorizo.
• Homenaje a Jockey - Hearty beef shank served with silky potato purée and rich beef jus.
• Ventresca de lubina salvaje - Wild bass belly accompanied by Bilbao-style sauce and seasonal vegetables.
• Steak tartar - Hand-chopped beef served with seasonal garnishes and toast.
• Solomillo de rubia gallega madurado - Aged Galician beef tenderloin paired with a delicate potato soufflé.
• Lenguado meunière a la brasa - Grilled sole served with classic meunière sauce and seasonal vegetables.
• Galete de atún rojo de almadraba - Confit and grilled red tuna belly with piperrada and horseradish.
• Rodaballo salvaje a la brasa - Wild turbot grilled and served with beurre noir, black truffle, and endive.
• Lubina salvaje - Wild sea bass accompanied by field olive escabeche and parsnip.
• Merluza de pincho - Hake with lemon pil-pil, piparra broth and beans.
• Pichón Mont Royal - Royal pigeon served with tender potato gnocchi.
• Molleja de ternera à la poêle - Pan-fried veal sweetbreads with sherry and winter root vegetables.
• Solomillo Rossini - Tournedos of Galician beef with brioche, black truffle, foie gras, and Perigord sauce.
• Carré de cordero - Rack of lamb served with fricassée of grapes and roasted garlic.

desserts and drinks

specials