{"id":210707,"date":"2023-09-29T16:34:39","date_gmt":"2023-09-29T14:34:39","guid":{"rendered":"https:\/\/www.tapasmagazine.es\/asi-es-el-menu-de-aniversario-de-el-lince-el-segundo-restaurante-de-javi-estevez\/"},"modified":"2023-09-29T17:21:32","modified_gmt":"2023-09-29T15:21:32","slug":"this-is-the-anniversary-menu-of-el-lince-javi-estevez-second-restaurant","status":"publish","type":"post","link":"https:\/\/www.tapasmagazine.es\/en\/this-is-the-anniversary-menu-of-el-lince-javi-estevez-second-restaurant\/","title":{"rendered":"This is the anniversary menu of El Lince, Javi Est\u00e9vez’s second restaurant"},"content":{"rendered":"\n

Click here<\/a> to read the Spanish version.<\/strong>
El Lince, Javi Est\u00e9vez’s second restaurant<\/a>,<\/strong> maintains the same philosophy of the restaurant that earned the chef a Michelin star, La Tasquer\u00eda: a tribute to game and haute cuisine but with an informal touch. Now that touch is intensified, with spoon dishes and more traditional casquer\u00eda in a more relaxed atmosphere and with dishes for all tastes.<\/p>\n\n\n\n

With this concept this restaurant was born just a year ago and, to celebrate it, they have prepared a special tasting menu with seasonal dishes, many of them out of the menu, also taking advantage of the beginning of autumn. So we can enjoy some dishes that are already emblematic, such as their pochas guisadas with vegetables; the pig’s ear, brava, lime and taj\u00edn, or the croqueta de cecina (jerky croquette).<\/p>\n\n\n\n

\"\"<\/a>
El chef de La Tasquer\u00eda y El Lince, Javi Est\u00e9vez<\/figcaption><\/figure>\n\n\n\n

El Lince’s anniversary menu<\/strong><\/h2>\n\n\n\n

As appetizers we could not miss the famous gilda of El Lince and its croquettes, accompanied by some sausages of the house to whet your appetite. To follow, a brioche of cheeks, spicy mayonnaise and mushroom ‘duxelle’, and another of his most celebrated recipes: the pig’s ear, brava, lime and taj\u00edn. But that’s not all before getting to the main courses, there is still the lamb sweetbread with garlic, egg yolk, celeriac and snow peas.<\/p>\n\n\n\n

Now we enter the main course. For the main course you can choose between two dishes: stewed beans with vegetables and peppers, or a stew of tripe, leg and snout. And finally, one of the freshest desserts: stewed strawberries with Pedro Xim\u00e9nez with mascarpone and whipped cream ice cream.<\/p>\n\n\n\n

\"\"<\/a>
Las pochas de El Lince<\/figcaption><\/figure>\n\n\n\n

To top it all off, you can’t miss their star cocktail, created by Nagore Arregui, bartender and director of El Lince. It is the Bicarbonato cocktail, a version of the gin and tonic based on effervescent rhin and tonic as a nod to the fruit salts that were used to finish the menus at Casa Avelino, a classic restaurant now occupied by El Lince.<\/p>\n\n\n\n

This individual menu can be tried at lunch and dinner times for 45\u20ac.<\/strong><\/p>\n\n\n\n

\"\"<\/a>
Fresas con nata, streussel y coulis de frutos rojos<\/figcaption><\/figure>\n\n\n\n

The new autumn dishes<\/h2>\n\n\n\n

Javi Est\u00e9vez is a great lover of hunting cuisine and the pantry of these humid months, so among the new autumn dishes there is no lack of seasonal products and spoon recipes, with a nod to the cuisine of Madrid.<\/p>\n\n\n\n

Thus, you can’t miss some good stewed lentils with potato, carrot and pickled and grated pork tongue, or different proposals around poultry, such as pigeon or quail, playing with autumn vegetables and cooked in different ways.<\/p>\n\n\n\n

\"\"<\/a>
Arroz de pato, magret de pato y mayonesa de chipotle<\/figcaption><\/figure>\n\n\n\n

The restaurant’s most loyal patrons have nothing to fear, because many of the recipes that are already favorites at El Lince will remain, such as the rabbit kidneys in sherry with ‘puntalette’, the chicharr\u00f3n de C\u00e1diz with lemon oil and chives, the truffled hen with dried fruit vinaigrette, the caprese salad or the cod taquitos.<\/p>\n\n\n\n

And in the cellar, as it could not be otherwise, a selection of wines from both recognized and more independent firms. So, with our stomachs full and autumn still in our mouths, we can toast to many more years to come.<\/p>\n","protected":false},"excerpt":{"rendered":"

Click here to read the Spanish version.El Lince, Javi Est\u00e9vez’s second restaurant, maintains the same philosophy of the restaurant that earned the chef a Michelin star, La Tasquer\u00eda: a tribute to game and haute cuisine but with an informal touch. Now that touch is intensified, with spoon dishes and more traditional casquer\u00eda in a more […]<\/p>\n","protected":false},"author":249,"featured_media":210572,"comment_status":"open","ping_status":"closed","sticky":false,"template":"single-feature.php","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[15807],"tags":[],"class_list":["post-210707","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastro-en","cat-15807-id"],"acf":[],"yoast_head":"\nThis is the anniversary menu of El Lince, Javi Est\u00e9vez's second restaurant<\/title>\n<meta name=\"description\" content=\"Click here to read the Spanish version.El Lince, Javi Est\u00e9vez's second restaurant, maintains the same philosophy of the restaurant that earned the chef a\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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