By
Bru Romero

With so much modernity in food, we forget to enjoy those places where time seems to have stopped, restaurants that have nothing (or little) to do with local interior designers, which get full because of their tables and chairs and not so much for their food, and where both the content and the container is worth it.

Located a few meters from the emblematic Puerta de Alcalá, and as if it were an annex to the Retiro Park, the Arahy restaurant awakens the taste of anyone who wants to eat well

 

Located a few meters from the emblematic Puerta de Alcalá, and as if it were an annex to the Retiro Park, the Arahy restaurant awakens the taste of anyone who wants to eat well and so far has just flirted with silverware. What, until recently, was the old Club 31, is now a restaurant where raw materials are top-notch.

 

A disciple of chef Angel Garcia at Lúculo, Ynglada reveals his passion for raw materials as the source of his dishes, which include cannelloni with mushrooms, foie gras and truffle; spicy red tuna, wakame and fried almonds; grilled scallops with truffle risotto false; tripe, paws and nose; Galician blonde cow beef tenderloin orwagyu tiradito with potatoes. Ynglada, who is also the owner of the restaurantMentidero de la Villa, thus arrives in the centre with a highly personal cuisine.

Arahy serves wonderfully honest and simple dishes that go beyond trends.