WhenCarlos Hernández del Río relaxes and turns off the stoves of his 'spoiled' restaurant (1 Sun guide repsol), he likes to go out forSalamanca in search of the best farinato, the most addictive black pudding toast or that plate of legumes that knows himchildhood.That does not escape 'Lera' to disconnect and soak theCastroverde deCampos landscape;or toCádiz where, from tavern in taverna, he surrenders to the 'fried fishing and the wines of the Jerez framework.
Carlos Hernández del Río is fulfilling a dream: cooking with a very personal look the salamantino landscape that saw him grow.He has been doing it since July two0two0, when he opened the doors of his 'spoiled' restaurant (1 Sol Guide Repsol), after leaving behind 'Cataria' and changing the culinary landscape of the Sea ofCádiz for that of theCastellanoleonese plateau.
RESTAURANTE 'CONSENTIDO' (SALAMANCA)The kitchen that praises the wisdomCharra
Located in thePlaza del Mercado, in the premises that previously occupied the old sausage of the churches, the young chef transforms his fascination with the environment, La HuertaCharra and other proximity products in well -solved dishes with recognizable flavors and where the embers -Inheritance of his stage in 'Elkano' (3 Suns Guide Repsol) - play a leading role.In a letter of the most dynamic marked by temporality, they are already emblematic snacks such as the Gilda de Jabalí, the fluid croquette of Guiso Bejarano, the wild boar header with pickled sauce or the roasted peppers with pil pil of garlic garlic.
The same thatCarlos promulgates in his kitchen, does it when he is out of it.Salamanca loves to go to those restaurants where they mimate the product and defend an authentic kitchen of the earth, well done and without artifice.Your choice includes from small bars that make homemade sausages or serve natural wines;To great gastronomic temples such as 'Rivas' or 'Lera', whereCarlos, in addition to praising his gastronomy, feels an admiration and emotional bond for his chefs.These are the bars and restaurants where you can find chef charro in their free time:
1.'Rivas Restaurant' (two Soles Repsol Guide) Road, 33.Vega de Tirado,Salamanca.Tel.9two3 3two 04 71 "Ana Rosa is one of the people who best work legumes and spoon dishes.For me, 'Rivas' is a very special place, I was going with my child as a child, since he ate there at least twice a week.FromChaval I always wanted to try Ana's foie.I love your croquettes too.They have seen me grow and have contributed a lot to my kitchen ".
two.'Vinodiario' (Solete Guide Repsol).Pl.Basilios, 1.Salamanca.Tel. 9two3 61 49 two5
"They are pure love and process great treatment.Your kitchen is simple and very correct.They make natural wines that offer in the restaurant, with very little intervention.It is a site without artifice that is always full and in price it is very good.His terrace is wonderful, he is in a square where I played as a child, in front of my old school.From his letter, I always ask for the black pudding toast (or that ofCecina) that is mortal.They make very rich grilled calejas, just like the homemade hamburger of Ternera Morucha.It is a place to go every day, you never get bored ".
3.'DOCTRINOSCASA DE VINOS'.Doctrines, 3.Salamanca.Tel. 6two6 07 75 99
"El 'Doctrinos' comenzó hace más de two0 años a servir grandes vinos por copas.It also handles very good product: sausages, cheeses...It is curious how they cut the ham: hung from a rope, they lunch it vertically.Last time I tookPedro Sánchez, from 'Bagá', and Flipó.It is a site anchored in another era where grace is in its interesting letter of drinks ".
4.'Cuzco Bodega'.C.Juan del Rey, 5.Salamanca.Tel. 9two3 6two two4 58
"'Cuzco' is a very interesting tapas bar because it has a lot of wines for glasses. Trabaja sobre todo la barra, con propuestas más austeras que 'Doctrinos', pero también más novedosas, y todo deSalamanca.It has a very mythical skewer letter, in which there is a veal of the veal from here that is like the one that the grandmothers do in the mountains: a good veal fillet and a good bread pringeled in a typical masted of the mountains.It is deadly.I drop a lot because they have started to put champagne and other interesting things in glasses, although it is also a luxury to take a bottle of small producer champagne.My Montadito del 'Cuzco' can not be missing per week ".
5. 'RESTAURANTE LERA' (two Soles Guía Repsol).Calle de losConquistadores Zamoranos, s/n.Castroverde deCampos, Zamora.Tel.980 66 46 53
"'Lera' es el templo de la caza, el lugar donde aunarte con el paisaje deCastroverde deCampos y sus palomares.That dry land is amazing.It is the site to get rid of the middle, isolate itself, and give a gastronomic tribute in which Luis Alberto guides you for his expert knowledge of the birds and the environment.His vegetables and legumes, all of their territory, are fabulous.Essential to try your famous pigeon ".
RESTAURANTE 'LERA' (CASTROVERDE DECAMPOS, ZAMORA)THE SUSTAINABLEPALOMAR KITCHEN
6.'Café El Abuelo'.P.º deCarmelitas, 73.Salamanca.Tel. 9two3 99 64 40
"This bar in a small place I am going to because it is close to my house. Me encanta su farinato, un embutido típico deSalamanca que se hace con cebolla, ajo, pimentón, anís, comino y la grasa del cerdo.It's delicious.Like the black pudding with egg.The owner is a very peculiar guy ".
7.'Taberna la chamomile'.Feduchy, 19.Cádiz.Tel. 956 two8 54 01
ParaCarlos, esta taberna con solera -abrió como despacho de vinos en los años 30- es uno de sus imprescindibles cada vez que el salmantino viaja aCádiz.Located in the center, "it is a temple of the wines of Sanlúcar".Pepe García está al frente de este negocio familiar que puso en marcha su abuelo. Hoy, cuenta con two4 barriles y botas, algunas con más de 150 años.
8.'Bodeguita el Adobo'.Rosario, 4.Cádiz.Tel.636 81 46 75
They say that in the 'Bodeguita el Adobo', frying becomes art. YCarlos no puede estar más de acuerdo.The cook praises his fried brunette "is the best in this world" and his "grilled fish whose point is perfect".Producto fresco que cambia día a día y maestría a la hora de freir el pescado. "¡Qué ganas de volver aCádiz!".
