From Enric Granados to Horta. A trip with many implications within the gastronomic and urban logic of Barcelona. One of the fashionable streets and full of places where you can be seen, in front of a neighborhood normally far from this type of games and where few tourists come.
So it is normal to be somewhat surprised to learn that Carnal, the trendy steakhouse in the city center, has opened a new location in Horta. It is called La Madurada and both the concept, with meat and grill at the center of the proposal, and the decoration, are similar to the original place. But the public and the ticket vary in this steakhouse where there are many neighbors and families from the neighborhood and where a more popular atmosphere is perceived.
As the name suggests, the matured meat is the star of the house, although the menu is much broader than the three cuts offered within this modality: entrecôte and ribeye from Simmental cow with 45 days of maturation, or ribeye that stretches this maturation up to 150 days. Prices? Well adjusted for this type of cuts: about 80 euros per kilo for the first and 155 euros per kilo for the last.
Serving on the stone so that everyone can adjust the cooking point of the meat to their liking has its detractors – we include ourselves in that camp – but it must be recognized that it triumphs. And when it is to be shared in the center of the table, it avoids eternal debates about whether it is undercooked or overcooked.
In addition to matured meats, the menu includes various cuts of what they call fresh meats, ranging from sirloin or secret to churrasco, entrail or hamburger. The idea is to please both those looking for a premium steak and those who prefer something simpler or cheaper.
In the hot starters section, the Creole chorizo ??is a success, but it is also worth trying the grilled sweetbreads, which are very well prepared and come to the table in a generous portion. Another classic of the house are the aged meat empanadas, with tasty fillings and thin, crispy doughs. Or the aged picaña carpaccio, which can also be found on Carnal’s menu.
After a few years in the kitchen of this restaurant, Christian Jiménez is now in charge of the grills at La Madurada, with Joaquín López as executive chef of a group that, it is clear, wants to continue growing in the city.
For dessert, the flan is essential. Very creamy and in its preparation it is clear that no effort has been made with the cream. To drink, a small selection of cocktails is offered as a complement to a fairly extensive wine list, in which Catalan references rule, with the occasional Argentine Malbec and also different national reds.
The average ticket ranges between 40 and 50 euros thanks to this card that plays well with level cuts, other more affordable ones and good starters. In the room, the team handles the busy service of a Sunday at noon with professionalism, very good pace and closeness. It is obvious that the formula works and has managed to conquer the neighborhood in a short time.
