On the menu -flexigana- you will find local and organically produced vegetables, grown without chemical intervention (i.e. without pesticides). As well as certified organic meat from farms where the animals are raised in the open air and fresh fish and seafood from sustainable fishing. And let’s not forget the homemade desserts and ice creams, which are made with natural herbs, seeds and spices, without colourings or refined sugars. No preservatives are used in any of the dishes. As for the preparation, the food is cooked on the charcoal grill, making it lighter, with less fat.
We tried some very tasty grilled leeks with romesco sauce and pistachios, some fresh rock mussels in Thai sauce – which are only available in season – and a tender octopus accompanied by causa limeña (a typical Peruvian dish whose most characteristic ingredient is the yellow potato) prepared on the grill. Dessert was a must, so we let them advise us and tried their creamy cheesecake and an artisan chocolate ice cream from TöTO. We were more than satisfied with the recommendation, traditional but surprising flavours.
We had a hard time choosing as the whole menu was more than appetising and, after how satisfied we were with the food, we were eager to return: above all, we would like to point out that we had yet to try the bluefin tuna tartar tacos from Balfegó, a world leader in sustainable catches, as Lamucca boasts of being one of the few restaurants in Madrid that offers authentic bluefin tuna.