Horcher

Horcher Restaurant Review:

Sultry crimson tones, Austrian porcelain and plush fabrics come together to create a palatial dining space that is utterly romantic and charmingly traditional. Originally situated in Berlin, this German restaurant was moved to Madrid by Gustavo Horcher in 1943 and is now run by his grandson and great granddaughter, who ensure all who visit receive the best service and culinary experience. Start with hors d’oeuvres of smoked eel with spicy radish sauce and venison carpaccio with mustard seeds and pickled figs, followed by sherry consommé or lobster bisque soup. Fish fanatics will enjoy dishes such as the roast sea bass with tomato compote and potato, as well as sole ragoût with red prawns and zucchini. Meat lovers will be delighted with wild boar, duck magret with manchego ratatouille, and oxtail raviolis with mushrooms. Resident sommelier Benito Blas Aguilera has developed a first-rate wine menu, which features an extensive list of selections from the finest German, French and Spanish vineyards. There is also an excellent array of Champagnes. Save space for the Horcher chocolate cake with seasonal fruits, Viennese strudel, and a glass of Horcher brut cava.