Taste the serrano flavors at the "I Gastronomic Days of Spoon and Puchero of the Sierra Norte de Madrid"
Visitors and tourists who choose to travel to the Sierra Norte de Madrid on their winter getaways will be able to enjoy the warmth of the fireplace of seven restaurants of the territory, of the exquisite dishes, which make up the menus of the "I GASTRONOMIC JORNADAS DE CUCHARA Y PUCHERO DE LA SIERRA NORTH DE MADRID" that will take place during the months of February and March.
The Sierra Norte de Madrid in winter is smell of firewood, is walking through small town streets with scarves and gloves, is to leave your rural accommodation when it stops snowing, to go to the nearest restaurant and taste a good pout in the heat of the fireplace.
This is the I Edition, of an initiative of the Sierra Norte Gastronomic Association, with the support and collaboration of the Villa San Roque Tourism Innovation Center, tourism management and promoter in The Sierra Norte of Madrid, managed by the North Lozoya Valley Services Commonwealth, What, with everyone's work, we hope to make it the most important culinary event in the Madrid mountains.
This tribute to mountain cuisine and local products of the territory, will take place in the 1 February to 30 March. A total of seven restaurants in Madrid's Sierra Norte, make up the list of establishments present in this edition. A gastronomic day in which the real protagonists are the Beans, chickpeas, the meat of the Sierra de Guadarrama, the artisan cheese and the... among many other top-quality ingredients that, after going through the expert hands of local cooks, will become delicious poutos of authentic Serrano flavor. The different proposals that are presented range from traditional serrana cuisine, our pout, going through menus with more innovative culinary creations, showing themselves the knowledge and know-how the cooks, using the local product.
A pairing of wine and mountain
Puchers paired with a wine from the area, Viña Bardela, a tempranillo 100%. Harvest 2017, which is produced in the vineyards of Sierra Norte from Madrid and is produced in the Venturada wineries by Don Ramón Cid.
With an average price per menu of 30 euros, participating restaurants must offer the menu designed for the conferences during the months of February and March.
The restaurants participating in this first edition are:
CACHIVACHE RESTAURANT (La Cabrera)
Restaurant SAIKA (Mangiron)
RESTAURANTE EL ESPOLÓN (Buitrago del Lozoya)
POSADA DE LA FORAGUA (Gandullas)
RESTAURANT CASA ALDABA (La Hiruela)
RESTAURANT MONTE DEL TEJO (Montejo de la Sierra)
EL CANDIL RESTAURANT (Racafría)
The Sierra Norte de Madrid is the meeting place for lovers of nature, Sport, more natural and rural heritage, and the traditional cuisine of the community of Madrid.
Travel and discover the Sierra Norte de Madrid and enjoy the mountain cuisine, tradition-flavored, and products of the land, seasoned customs, traditions, landscapes, smells and tastes, It will be an unforgettable experience for your palate. You will know as well, the roots that surround our traditions, sharing the flavors that, generation after generation, they have managed to stay intact.
Refines the taste and get ready for this journey of intense aromas and deep flavors!
ASSOCIATION GASTRONOMIC NORTH MOUNTAIN
We are a group of restaurateurs that we have teamed up with the aim of empowering, and promote the Sierra Norte de Madrid as a gastronomic destination. The Association presented itself in June 2014 and since then one of our purposes is that quality gastronomy continues to be one of the main hallmarks of the territory and its tourist offer. Our goals are:
• Make a joint offer as a gastronomic destination.
• Encouraging the use of local products as an identifier element of mountain cuisine.
• Adaptation of traditional recipes recovered from the villages of the area, It will help us to keep the intangible heritage of the Sierra Norte de Madrid.
• Conduct gastronomic events and days that consolidate the offer of gastronomic destination. • Improve the training of its partners and quality of the gastronomic sector.
• Collaborate with the public sector, private and other associations with similar objectives.
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