#roostiq

[greedyapron]

25/12/2023 - Dinner

Part 1: Drinks, Appetizer and Menu

🇪🇸 Roostiq, Madrid

🍹🎃 Spooky Pumpkin (€ 12, $17.52)

It's the cocktail cup with the pumpkin cinnamon powder on it (duh). Made with Pampero Anejo Rum, pumpkin, cinnamon and lime. It's sweet, creamy and yummy with a medum alcoholic tastes that doesn't burn. I LOVE IT. It feels like a pumpkin spice latte version of a cocktail.

🍹🍋 Fortunella (€ 15, $21.90)

The other orange drink in the background. It's sweet, slightly sour and very smooth. Made with grey goose vodka, raspberry, kumquat, lemon and eucalyptus.

🍹🥒🍍 The Spritzer (€ 15, $21.90)

Comes in a wine glass. It's truly bitter, herbal and really green. Probably not what we are used to. Made with Green Chartreuse Liquer (the whole reason to try this), sparkling wine, cucumber and pineapple. Could use a little more sweetness but that's coming from someone who can't appreciate alcohol well.

🍽 Wood-fired Confit Artichokes (€ 15, $21.90)

For 3 units. It's so tender! You can even eat the leaves. Just can't replicate this at home. The whole of Spain makes it so well. If someone knows how, please share the secret to great artichokes!

[viejospellejos]

¿Hay hambre?

[travelswithagourmet]

Last night was my big birthday eve and we went to @roostiqmadrid - a restaurant recommended by @rosemaryrodrguez . #Roostiq is a small, simple Spanish bistro in the trendy Chueca area that is a real “huerta a mesa” delight. The owner’s farms supplies most of the restaurants’ meat and vegetables and the rest they get from other organic farms all over Spain. The kitchen is dominated by a wood fired oven where most, if not all the ingredients are grilled, roasted or seared. . We started with some sourdough and a complimtary aperitivo of thinly sliced chorizo and salchichon then shared their famous Torreznos (a sort of fried pork rind bar snack) brought to a gastronomic level here as you can see from the first photo. . This was followed by a fresh tomato salad - not sliced fabciky and arranged on a plate but just chopped sweet summer tomatoes tossed in a bit of olive oil. Along with that, came artichokes confit (as they’re not in season) torched on the edges over the fire and again served simply with olive oil. . Next was half-and-half wood fired thin crust pizza of burrata and cherry tomatoes and classic margherita, again made with fresh sweet summer tomatoes. . We shared a one kilo chuleton, the classic Spanish bone-in rib eye) char-grilled to medium rare and served with two sides: hand cut fried potatoes and roasted melt in the mouth red peppers and a velvety #RiberadelDuero @pagocarraovejas . What a beautiful way to celebrate my birthday eve in one of Madrid’s best restaurants followed by a leisurely 15-minute midnight stroll back on the Castellana back to the hotel. . #TravelswithaGourmet #TWAGMadrid #roostiqmadrid #yum #huertaamesa (at Roostiq) https://www.instagram.com/p/CDIzqL8nd1y/?igshid=9uk75qeqta00