Matarredona [work] Link

A solid 4½ stars—definitely worth a return visit (and perhaps a second round of that irresistible Redonda Mule!).

| Dish | Description | Highlights | |------|-------------|------------| | | Crispy rosemary‑infused potatoes tossed in a smoky, blood‑orange aioli and a hint of smoked paprika. | The aioli’s citrus note lifts the dish, making it far more than a standard tapa. | | Pulpo a la Brasa | Char‑grilled octopus on a bed of smoked paprika‑scented quinoa, finished with a drizzle of black garlic emulsion. | Tender octopus with a subtle smoky char; quinoa adds texture and a pleasant earthiness. | | Arroz Negro con Mariscos | Classic black rice with a medley of fresh mussels, clams, shrimp, and calamari, cooked in squid ink and finished with a splash of dry sherry. | Deep, briny flavor balanced by a bright squeeze of lemon; the rice is perfectly al dente. | | Carrillada de Cerdo | Slow‑braised pork cheek in a rich Rioja reduction, served with caramelized shallots and rosemary‑roasted baby potatoes. | The meat falls apart effortlessly; the sauce is silky and layered with subtle spice. | | Postre “Matarredona” | Deconstructed churro sundae: warm churro dusted in cinnamon sugar, vanilla ice cream, churro‑crisp crumble, and a drizzle of hot chocolate ganache. | A playful, nostalgic finale that feels both familiar and elevated. | matarredona