Madrid Restaurant Noted for Navarre Cuisine

La Manduca de Azagra's roots trace back to Azagra, a village in the Navarre region, before its founders, Juan Miguel Sola and Anabél Arriezu, relocated the establishment to Madrid in 2003. This family-run restaurant brought its deep-seated culinary traditions to the capital, quickly establishing itself as a benchmark for Navarre cuisine. The restaurant's standout feature is its extraordinary vegetables, sourced directly from the family's own gardens in Azagra. Family members, including "tía Mari," harvest produce like artichokes, asparagus, and borage in the morning, allowing them to be served in Madrid by lunchtime, ensuring peak freshness. Among its most celebrated dishes are the "pimientos del cristal" (crystal peppers), which are hand-peeled, roasted, and prepared by Juan Miguel's mother, Pili. Other signature vegetable preparations include crispy fried artichoke hearts and delicate boiled cardoon, showcasing the inherent quality of the ingredients. While vegetables are the main attraction, the menu also features high-quality meat and fish. The restaurant’s beef is supplied by a family member, ensuring the same level of quality control as their produce. Popular dishes include grilled tuna, baked sea bass, and a traditional cod preparation known as bacalao ajoarriero. The interior, designed by architect Patxi Mangado, presents a modern and elegant contrast to the traditional menu, utilizing simple materials like white brick and ceramics. This setting has made it a popular meeting spot for a diverse clientele, from the worlds of business and culture to journalism and sports.