More than 150 gastronomic experiences
The Asturian, who has held various positions of high responsibility in some of the main chains and hotel employers of the Islands, currently holds the position of operations manager of Hotel Investments Partners (HIP). In addition to the brilliant hotel trajectory, Aurelio has undertaken together with its partners some of the most successful gastronomic projects of the competitive and effervescent gastronomic panorama of the city, such as Buscando el Norte or Quinta Avenida, to which Colmado Hispania is now added, in the words of its owner, "the jewel of the crown: a meeting place that, as the sign of the entrance says , aims to value the culture of tapas."
Its openness and hasty closure as a result of the pandemic has at all discouraged an enthusiastic team, which has started with more desire and enthusiasm than ever before. In charge of the stoves is the experienced chef Alex Broeche (Tristan, Baiben or Mardavall), who has the invaluable support of Maria, a lifelong cook of the Vazquez family. Both combine technique and tradition, supplying their pantry of top quality products from any corner of our geography and making the best versions of the popular Spanish recipe book.
Colmado Hispania: a meeting place that, as the entrance sign says, aims to highlight the culture of tapas.
Located in the central Paseo Mallorca, the cozy place transports us to the small shops of the neighborhood of yesteryear, with chosen details such as a beautiful scale of weights or cupboards full of select preserves that, without giving up a modern and functional touch, give the restaurant great warmth and comfort.
The best versions of tapas, skewers and "miniature dishes" are served at their tables and pay tribute to our rich and varied gastronomy; all this with an average ticket of 25 to 30 euros for which the diner can enjoy real delicacies: from the "best tomato in the world" to an extraordinary ventresca, to some of the best national recipes that we can water with the great wines of a careful menu, which collects references for all tastes and pockets.
Tapas, pinchos and "miniature dishes" that pay tribute to our rich and varied gastronomy.
Nothing better to set our first culinary foray into the Colmado Hispania and predispose ourselves to the enjoyment that a fresh cane well rolled up accompanied by some essentials in any snack that is worth: a good potato, olives, gilded and freshly toasted almonds.
That the name of the establishment is a statement of intent was evident when three of our most emblematic tapas appeared:
- A tasty and, fortunately, "austere" Russian salad: potato, tuna and a little carrot, with the right mayonnaise and accompanied by crispy puffed bread.
- A juicy potato tortilla skewer: the generous pieces of potato and onion (both of excellent quality) brought a pleasant rustic and homemade touch to the classical well-interpreted.
- And, in my opinion, one of the best ham croquettes that can be tasted on the island: the dough, pleasantly textured and unsurpassed, surprised under an achievable rebondo of granulated flour and panko, extracrudent and not greasy.
One of the best ham croquettes that can be tasted on the island.
After this unbeatable trio, three other deli arrived, seduced by the demanding members of the Club:
- The intensity of the sea urchin, served in its shell and topped by a crunchy basil, was reinforced with an extraordinary sauce of three algae: a delicious explosion of sea in the mouth and pure delight for our taste buds.
- The masterful txangurro which, like the previous pass, is inspired by the one served in El Gaucho (the greatest exponent of miniature cuisine in Navarra), was another of the great winners of the night: a creamy bechamel with tomato wrapped the tasty meat of crab and sea ox, while the gratin cheese rounded a plate of ten.
- Finishing the second terceto of the night: a sublime fritter of piquillo pepper, impeccable frying and unmistakable smoky flavor.
The intensity of the sea urchin; the masterful txangurro and a sublime doughnut doughnut...
And topped off such a culinary feast: crispy braised camper chicken accompanied by lemon pata, delicious, and Hispania sea bass, with perfect cooking point, on potato parmentier and parnis with chermoula sauce. Fish and meat released the unmistakable aroma of the Josper embers, which made them especially appetizing.
Crispy braised country chicken accompanied by lemon potato, delicious, and Hispania sea bass, with perfect cooking point...
STONE, PAPER, SCISSORS (premsal blanc, chardonnay and muscat), a fresh and fruity white, aptly accompanied the pleasant dinner that we rounded with an extraordinary homemade custard bathed in exquisite caramel; its delicate taste persisted on the palate thanks to the extra unctuousness of the cream of milk with which the soft cream with black vanilla that accompanied it was also made. Unbeatable end point for an evening that we will soon remember, eager to try the new tickets of the menu and its famous tomato.
All our thanks and sincere congratulations to our reputed host for making us feel at home, giving us a memorable evening. Our congratulations also to Alex, Maria and all the kitchen staff for a magnificent work that made us enjoy the cute, and the dining room staff who lived up to such enjoyment, especially Lidia, our lovely waitress, always attentive to satisfy any doubts or needs that may arise.
Colmado Hispania will surely become a reference for all the "enjoyers" of gastronomy in general and for lovers of traditional recipes in particular; a place you want to go back to and get away from. Our next appointment: its appetizing bar to taste some of its classics, honoring the aforementioned "tapas culture".
