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El Club Allard Madrid Tripadvisor Reviews
Latest Reviews On Tripadvisor
7 Reviews
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A joy from start to finish
What a wonderful experience. We booked and requested the 8 moments tasting menu as vegetarian with some fish. They accommodated everything without any fuss and made us feel special yet were friendly and warm. Each tiny course was a work of art and tasted delicious. Canโt fault a thing. Lovely wine, service outstanding in gorgeous surroundings. And at 80โฌ pp plus drinks for a 2 Michelin star restaurant, extremely good value
Be the first to ReplyExcellent
A very enjoyable dinner at El Club Allard. Excellent food, ambience and very friendly and helpful staff. They even speak English! Well worth a visit.
Be the first to ReplyFantastic food, and personal service
The food here was excellent. It came recommended from someone who worked with the team in Portugual, and I was not disappointed. Do not go in expecting heaping portions, but do expect inventive, clean flavors that are well orchestrated. The new chef is doing wonderful things, and the staff was friendly and informative. I felt well taken care of at each step, and do recommend it highly!
Be the first to ReplyStunning
A stunning restaurant experience covering cuisine, ambiance and service. Located on Plaza de Espana this establishment exemplifies the best in Spanish freshness and taste. highly recommended!
Be the first to ReplyVery classic and good club
Very classic and good club . Now is closed but you can still book for private food in very good saloons in the third floor
The food very fresh
Michelin Magnificence in Madrid
Just back from an amazing dining extravaganza at the One Michelin Starred Club Allard here in Madrid. Itโs located in an historic building full of antiques, with soaring ceilings, oozing with charm. We began our adventure with rose champagne and they provided the first of many amuse -bouches. This one highlighted cod crisps with herb and seaweed accoutrements. They also provided an additional treat, served on a sculpture that simulated the symbol of Madrid; a bear eating the fruit from the Madrono tree. These delectables included a cod ball, a warm, liquid, lightly encrusted ham and cheese ball, and a sandwich of squid. All a pure delight!
Our sommelier and exquisite entertainer for the evening, Alboro, helped us select a lovely white; a Rioja, Que Bonito Casa Reaba. It was a full bodied white that reminded us of a Chassagne Montrachet. It held up perfectly with all the courses to come. This restaurant offers several tasting menus to suit the seasons and freshest ingredients available. What is also really accessible is there are ala carte offerings. You may choose half portions or whole portions, mixing and matching as you like. After discussing portion sizes, we ended up selecting two half portion starters and two half portion entrees. We chose the Gastronomia 2012 Bollota ham
which was perfect with the crusty bread and olive oil from the south of Spain. This was followed by a second half portion appetizer of Andignac foie gras medallion with duck juice and citric. AMAZING! This was also paired with a black truffle brioche dinner roll.
The combination was perfection.
Proceeding onto our first half entree, we chose the turbot, served on a bed of samphire greens and spinach, with a fumet and toasted corn reduction. We chased this delight with a sake infused with a reduced fish bone elixir. Quite special and unusual. Turbot is always a treat if not over-cooked and this was among the best we have ever had.
What followed was a real surprise. Alboro asked us to join him upstairs, just off the kitchen. He shared two glasses of a fine dry sherry with us until Batiste, assistant chef, joined us in this circular room with a table prepped with an array of ingredients.
He served daikon two ways augmented with Japanese spices, seaweed and wasabi. Then, we sampled Spanish beef that had been dry aged and then marinated in miso for additional time. The final product was very โwagyuโ like and delicious. What a special treat!
Our second half entree was Wild Roe deer loin. It was served with pineapple, mint and salsify. Cooked to perfection and quite remarkable.
We opted not to select a dessert from the menu, but the dessert cart of complimentary elegant sweets made an appearance anyway. You canโt go wrong! Fruits, chocolate confections, petit fours, gelees, and an amazing tiramisu with manchego could not be resisted.
Alboro also helped us select a marvelous dessert wine ( Molino Real Mountain wine from Malaga) and shared another favorite of his from Tenerife ( Vinatigo Malvasia Aromatica Clasico) in the Canary Islands.
Thanks to the whole team that made this such a delightful evening for us! Special kudos to Alboro, Miguel and Batiste!
Showmanship, Exacting Service, Kind and Friendly
We looked for many resturants to have a special dinner at during our trip to Spain and we are supremely happy we found Club Allard. The building outdoors is beautiful, (once construction is done in 2021 on Plaza de Espana an absolutely premier location but did not hurt the experience).
We arrived for our reservation with 2 other parties at opening time...9pm...late for us but normal for the Spanish. They obviosuly knew we were American and gave us our menu translated best as possible into English. (I am paying particular attention to this part of the review because I saw many negative comments on Trip Advisor about them not speaking English, sadly some forget they are in Spain.) They also asked if we preferred English or Spanish, we opted for them to speak to us in Spanish until we ask a question. The night contiued in "Spanglish" between us the servers, Maitre, and tableside cooks, a couple times they immediately went to English and then started over in Spanish after remembering our request. Quite fun.
Wine list was extensive, and once we nearly finished our bottle the Maitre brought over a few more glasses of wine for us to try and decide what we liked to pair with final few coures. The night had started with a complimentary champage, and amuse bouche. Night finished with 3 courses of dessert and digestif. In between there were 3 tableside cooking presenations and the most unique presentation of a mussel cooked inside of a sour dough mini loaf. How did they even come up with that?
Alvaro the F&B director spent time at all of the tables and quite a bit with us. He walked us out to the cab back to our hotel and even gave us recommendations of restaurants in other cities wed be visiting. I could continue on but honestly no need, if in Madrid worth the investment on yourself.