Restaurante Sacha, Madrid, 12/16/16

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building

This was a repeat visit to Sacha, and the food continues to amaze me with its excellent tastes, textures and freshness. It is a medium sized place with nice linens and good spacing between the tables.  Sacha is the chef and the son of the original owners. The place is filled with ‘regulars’ and Sacha knows them all.  Reservations are a must. Little English is spoken but enough to work through the small menu of tasty choices.   The  maitre d’ took our order and helped suggest some different dishes along with offering to split plates when possible, and the young waiter who delivered the food was most helpful and actually was very conversant in English.  This visit the decorations included a number of cotton plant buds which added nicely to the shades of blue and large amount of artwork adorning the walls.  

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front
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interior
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interior
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interior
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table set up
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table decoration
menu cover
menu cover
menu
menu
menu artwork
menu artwork
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daily menu
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Frankie played in the cotton

 

While we looked over the menu they brought out a slice of delicious partridge paté. It was creamy, full of flavor and combined nicely with any number of the options in the bread basket.

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Partridge paté
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Bread basket
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wine front
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wine back
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Frankie played with the railing by table

 

We have a number of favorites from past visits that we wanted to repeat but also tried a few new ones.  One of these new ones was a cockles, onions and peppers that was served between 2 sheets of crisp pastry. It was fun to look at and had good textural contrasts. The cockles had a good brininess and the onions added a sweet flavor. A very tasty dish.

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Milhojas Berberechos
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from the side

 

The fried artichokes had a enough thickness to give you the good flavor of artichoke while still getting the fun crispness of fried food. They were so tender with the crispy edges being scrumptious.

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Alcachofas Fritas: fried artichokes
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closer
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Director of service, Laureano López and Frankie

 

Another new dish was the tortilla with blood sausage and potato chips on top. The eggs were still nicely runny and the peppers gave it a little zing. This was a great dish and one I know we’ll order again.

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Tortilla Vaga
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closer
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Frankie watched for birds out the window by our table

 

The hake was baked and served with boiled potato. It was mild but nice especially because of the buttery-oily sauce it was sitting in.

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Merluza Horno/Romana
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closer
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other side

 

With the steak and bone marrow you are served both brown-smoked and regular salt. You didn’t need either with this incredibly tasty meat and marrow. The thick viscous sauce added needed saltiness and richness.  The meat always has a wonderfully beefy taste and the large marrow bone’s interior mixes with it to a wonderful result.  This is a standout dish and not to be missed if you visit.

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Frankie sniffed the two types of salt
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Tuetano Asado
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bone marrow and toast
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grilled meat

 

For dessert we had a Tarta Dispersa which is an exploded almond cake. It covers a plate with tasty bits of sweet fun – a lick-the-plate kind of dish. Yum x2.

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dessert menu
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Tarta Dispersa
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closer
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Our nice waiter Jason David and Frankie

 

The chocolate was a mousse like pile with crispy sweet adornments and sauces of chocolate and caramel.  Another good one and a fine way to end a totally lovely meal.

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Postre de chocolate
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Frankie admired the interesting coffee cup
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Frankie sniffed the cologne
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bar
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wines
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Chef Sacha Hormaechea with Frankie

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