We have been fans of Paco Morales ever since we met him and tried his cuisine back when he was working at Senzone which was located in Hospes Hotel next to La Puerta de Alcalá in Madrid. He later moved to Bocairent to head the restaurant at Ferrero Hotel which was the perfect get-away oasis with wonderful service and of course, excellent food. But this is all in the past, and now I am happy to say that Paco Morales has made his way back to Madrid to Altrapo the restaurant at Las Letras Hotel located on Gran Vía. He has designed their menu and keeps tabs making sure everything marches as it should.
Altrapo is spacious and beautifully decorated with a sort of elegant laid-back feel. A big screen at the far end projects various images and the big floor-to ceiling windows lets lots of natural light pour in.
The dishes are creative and fun. The menu allows you to either pick several dishes to share or create your own individual menu. I personally prefer to share, that way we all get the chance of trying more. The appetizer is a delight, toasted bread with olive oil and tomato power served with Joselito fuet.
The dishes that I have tried…
Spanish omelette puffs with green pepper and anchovy. Very light and tasty.
A sort of dim sum stuffed with black pudding and topped with a quail’s egg. This has quickly become a must.
Spider crab croissant – creamy and the croissant is as light as air. Keep in mind that you can also share the croissant in case you feel that in might be too big.
Pork with pack-choi – soft and delicious. Highly recommend it.
Salmon with salmon eggs and smoked eel mousse
Arborio rice prepared with hare, orange cocoa and mushroom ali-oli
Ravioli stuffed with lamb trotters – be sure you like strong flavors if you order this dish
Steak tartar with mustard ice-cream and black pepper sauce
As for the desserts…
Soy milk with ginger and lemon, toffee and white chocolate
Green tea mousse with pistachios and 70% cocoa – loved it because I am a green tea fan
Roasted pumpkin with vinegar and sunflower seeds – a great way to finish a meal
Molasses cake with caramelized banana ice-cream, coffee crumble and rum slushie – I am not a fan of banana ice-cream but I thought that this one was great.
The petit fours are so much fun! Cotton candy covered with cacao. Get ready to get sloppy.
I believe that there will be a lot of bustle about Altrapo during 2014 and I do hope that they continue to do such a good job. Rafael Cordon is doing a marvellous job as the permanent chef who always keen on getting feedback. Congratulations to the whole team!