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El Lince is celebrating in style. To celebrate its first anniversary, Javi Estévez has renewed the menu adapting many proposals to the summer season, but also maintains many of the most popular dishes of the restaurant. Its traditional and “casquera” cuisine stands out for its flavor and its traditional recipes.
Among the novelties for the coming months, El Lince fans will be able to try the salpicón of pork snout with chopped shrimp, peppers and trout roe and its vinaigrette; the kidneys of rabbit in sherry on a pasta base; the traditional stew of boneless oxtail served on hummus with crunchy chickpea and green apple and fennel salad, and cold meats ideal for a snack, such as wild boar’s head, truffled hen or Graus sausage.
As for the options that remain the same, Javi Estévez has also put into practice that “what works, it is better not to touch it”. Thus, for the summer gastronomic plans, you can order the salad of pickled veal tongue with foie mousse, the lamb brains in batter with lime mayonnaise and spring onion or the grilled pig’s ear, brava, lime and tajín.
And all this, of course, accompanied by a good El Águila beer, or a selection of excellent classic D.O. wines, as well as Nagore Arregui’s original cocktails, such as the ‘Bicarbonato’, a gin and tonic made by her with an effervescent rhin, is an ideal drink for refreshment.
Who’s up for this great summer plan?
Príncipe de Vergara 289, Madrid
