{"id":2518,"date":"2025-11-06T11:29:56","date_gmt":"2025-11-06T11:29:56","guid":{"rendered":"https:\/\/restaurante-estimar.com\/madrid\/carta-madrid\/"},"modified":"2026-10-08T08:42:36","modified_gmt":"2026-10-08T08:42:36","slug":"carta-madrid","status":"publish","type":"page","link":"https:\/\/restaurante-estimar.com\/ca\/madrid\/carta-madrid\/","title":{"rendered":"Carta Madrid"},"content":{"rendered":"<div class=\"et_pb_section_0 et_pb_section et_section_regular et_flex_section et-pb-has-background-video et_pb_preload\"><span class=\"et-pb-background-video\"><video autoplay loop playsinline muted><source type=\"video\/mp4\" data-src=\"https:\/\/restaurante-estimar.com\/wp-content\/uploads\/2026\/07\/pescadores_2.mp4\" \/><\/video><\/span>\n<div class=\"et_pb_row_0 et_pb_row et_flex_row preset--module--divi-row--default\">\n<div class=\"et_pb_column_0 et_pb_column et-last-child et_flex_column et_pb_css_mix_blend_mode_passthrough et_flex_column_24_24 et_flex_column_24_24_tablet et_flex_column_24_24_phone\">\n<div class=\"et_pb_text_0 et_pb_text et_pb_bg_layout_light et_pb_module et_block_module preset--module--divi-text--default\"><div class=\"et_pb_text_inner\"><h1>Carta Estimar Madrid<\/h1>\n<\/div><\/div>\n\n<div class=\"et_pb_text_1 et_pb_text et_pb_bg_layout_light et_pb_module et_block_module preset--module--divi-text--default\"><div class=\"et_pb_text_inner\"><h2>El nostre millor marisc i peix fresc<\/h2>\n<\/div><\/div>\n\n<div class=\"et_pb_text_2 et_pb_text et_pb_bg_layout_light et_pb_module et_block_module preset--module--divi-text--default\"><div class=\"et_pb_text_inner\"><p class=\"p2\"><span class=\"s1\"> <\/span>A E S T I M A R volem retre un homenatge als restaurants on solia anar a menjar en la meva \u00e8poca d'El Bulli i de l'hacienda Benazuza. Aquells restaurants amb hist\u00f2ria que feien el millor de cada lloc, respectant i cuidant el producte al 100% i fent-vos sentir com a casa. Va per ells: Can Rafas, Cal Campaner, La Sirena, Alhucemas\u2026  <\/p>\n<\/div><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n<div class=\"et_pb_section_1 et_pb_section et_section_regular et_flex_section acordeon-personalizado\">\n<div class=\"et_pb_row_1 et_pb_row et_flex_row preset--module--divi-row--default\">\n<div class=\"et_pb_column_1 et_pb_column et-last-child et_block_column et_pb_css_mix_blend_mode_passthrough et_flex_column_24_24 et_flex_column_24_24_tablet et_flex_column_24_24_phone\">\n<div class=\"et_pb_text_3 et_pb_text et_pb_bg_layout_light et_pb_module et_block_module preset--module--divi-text--default\"><div class=\"et_pb_text_inner\"><h3>AL NATURAL I SALAMONS<\/h3>\n<\/div><\/div>\n\n<div class=\"et_pb_text_4 et_pb_text et_pb_bg_layout_light et_pb_module et_block_module preset--module--divi-text--default\"><div class=\"et_pb_text_inner\"><p>Ostre specials (del Marennes-Ol\u00e9ron) <br \/>Clu\u00efsses fines XXL vives de la R\u00eda de Arousa \u201cEl Nostre Temple\u201d<br \/>Anxoves del Cant\u00e0bric i pa amb tom\u00e0quet<br \/>La gilda d'Estimar (Peu de cabrit del Roncudo, anxova del Cant\u00e0bric, seit\u00f3 en vinagre, tom\u00e0quet sec, piparra)<br \/>Carpaccio de escamarlans i ceba caramel\u00b7litzada \u201cHomenatge a El Bulli 1995\u201d<br \/>T\u00e0rtar de gamba vermella de Roses i caviar<\/p>\n<\/div><\/div>\n<\/div>\n<\/div>\n\n<div class=\"et_pb_row_2 et_pb_row et_flex_row preset--module--divi-row--default\">\n<div class=\"et_pb_column_2 et_pb_column et-last-child et_block_column et_pb_css_mix_blend_mode_passthrough et_flex_column_24_24 et_flex_column_24_24_tablet et_flex_column_24_24_phone\">\n<div class=\"et_pb_text_5 et_pb_text et_pb_bg_layout_light et_pb_module et_block_module preset--module--divi-text--default\"><div class=\"et_pb_text_inner\"><h3>BULLITS I SALTEJATS<\/h3>\n<\/div><\/div>\n\n<div class=\"et_pb_text_6 et_pb_text et_pb_bg_layout_light et_pb_module et_block_module preset--module--divi-text--default\"><div class=\"et_pb_text_inner\"><p>Peus de cabrit del Roncudo al vapor i vinagreta de llorer<br \/>Gamba vermella de Roses bullida en aigua de mar o al vapor en alga<br \/>Navalles de la R\u00eda de Arousa a la paella i escabetx tebi<br \/>Ostre en salsa verda o gallega<br \/>Clu\u00efsses fines XXL de la R\u00eda de Arousa en salsa verda o gallega<br \/>Saltejat de clu\u00efsses de la R\u00eda de Arousa amb Fino Quinta<\/p>\n<\/div><\/div>\n<\/div>\n<\/div>\n\n<div class=\"et_pb_row_3 et_pb_row et_flex_row preset--module--divi-row--default\">\n<div class=\"et_pb_column_3 et_pb_column et-last-child et_block_column et_pb_css_mix_blend_mode_passthrough et_flex_column_24_24 et_flex_column_24_24_tablet et_flex_column_24_24_phone\">\n<div class=\"et_pb_text_7 et_pb_text et_pb_bg_layout_light et_pb_module et_block_module preset--module--divi-text--default\"><div class=\"et_pb_text_inner\"><h3>EN OLI D'OLIVA A 180<\/h3>\n<\/div><\/div>\n\n<div class=\"et_pb_text_8 et_pb_text et_pb_bg_layout_light et_pb_module et_block_module preset--module--divi-text--default\"><div class=\"et_pb_text_inner\"><p>Homenatge a Miguel Palomo \u00b7 Alhucemas<br \/>\nChipirons arrebossats a l'andalusa amb maionesa de la seva tinta<br \/>\nSeitons marinats a la llimona i fregits<br \/>\nOrtigues de mar fregides<br \/>\nRatjada en adobo sanluquenyo i allioli d'all escalivat<\/p>\n<\/div><\/div>\n<\/div>\n<\/div>\n\n<div class=\"et_pb_row_4 et_pb_row et_flex_row preset--module--divi-row--default\">\n<div class=\"et_pb_column_4 et_pb_column et-last-child et_block_column et_pb_css_mix_blend_mode_passthrough et_flex_column_24_24 et_flex_column_24_24_tablet et_flex_column_24_24_phone\">\n<div class=\"et_pb_text_9 et_pb_text et_pb_bg_layout_light et_pb_module et_block_module preset--module--divi-text--default\"><div class=\"et_pb_text_inner\"><h3>TOTS ELS NOSTRES PRODUCTES DEL MAR ELS CUINAREM A LA BRASA<\/h3>\n<\/div><\/div>\n\n<div class=\"et_pb_text_10 et_pb_text et_pb_bg_layout_light et_pb_module et_block_module preset--module--divi-text--default\"><div class=\"et_pb_text_inner\"><p>i estaran subjectes a la seva estacionalitat, a la destresa dels pescadors<br \/>i al consentiment de la Mare de D\u00e9u del Carme<\/p>\n<p>Escamarl\u00e0 tronc d'Isla Cristina obert i rostida<br \/>Espardenya de Roses<br \/>Gamba vermella de Roses<br \/>Llobarro salvatge de palangre<br \/>Llenguado salvatge de tresmall<br \/>Esc\u00f3rpora oberta a l'esquena<br \/>R\u00e8mol salvatge de palangre<br \/>Alfons\u00ed (virrei) salvatge de palangre<\/p>\n<\/div><\/div>\n<\/div>\n<\/div>\n\n<div class=\"et_pb_row_5 et_pb_row et_flex_row preset--module--divi-row--default\">\n<div class=\"et_pb_column_5 et_pb_column et-last-child et_block_column et_pb_css_mix_blend_mode_passthrough et_flex_column_24_24 et_flex_column_24_24_tablet et_flex_column_24_24_phone\">\n<div class=\"et_pb_text_11 et_pb_text et_pb_bg_layout_light et_pb_module et_block_module preset--module--divi-text--default\"><div class=\"et_pb_text_inner\"><h3>\"I PER ACOMPANYAR\"<\/h3>\n<\/div><\/div>\n\n<div class=\"et_pb_text_12 et_pb_text et_pb_bg_layout_light et_pb_module et_block_module preset--module--divi-text--default\"><div class=\"et_pb_text_inner\"><p>Amanida de tom\u00e0quets al natural<br \/>Portobellos confitats picantets<br \/>Esp\u00e0rrecs verds a la graella amb mantega de romesco<br \/>Patates fregides i pebrots de Padr\u00f3n<\/p>\n<\/div><\/div>\n<\/div>\n<\/div>\n\n<div class=\"et_pb_row_6 et_pb_row et_flex_row preset--module--divi-row--default\">\n<div class=\"et_pb_column_6 et_pb_column et-last-child et_block_column et_pb_css_mix_blend_mode_passthrough et_flex_column_24_24 et_flex_column_24_24_tablet et_flex_column_24_24_phone\">\n<div class=\"et_pb_text_13 et_pb_text et_pb_bg_layout_light et_pb_module et_block_module preset--module--divi-text--default\"><div class=\"et_pb_text_inner\"><h3>SENSE ESPINES<\/h3>\n<\/div><\/div>\n\n<div class=\"et_pb_text_14 et_pb_text et_pb_bg_layout_light et_pb_module et_block_module preset--module--divi-text--default\"><div class=\"et_pb_text_inner\"><p>La Rubia Gallega tractada com un Pernil<br \/>Llom alt de vaca vella \"Wagyu\" al tall<br \/>Servei de pa<\/p>\n<\/div><\/div>\n<\/div>\n<\/div>\n\n<div class=\"et_pb_row_7 et_pb_row et_flex_row preset--module--divi-row--default\">\n<div class=\"et_pb_column_7 et_pb_column et-last-child et_block_column et_pb_css_mix_blend_mode_passthrough et_flex_column_24_24 et_flex_column_24_24_tablet et_flex_column_24_24_phone\">\n<div class=\"et_pb_text_15 et_pb_text et_pb_bg_layout_light et_pb_module et_block_module preset--module--divi-text--default\"><div class=\"et_pb_text_inner\"><h2>Les postres d'Estimar<\/h2>\n<\/div><\/div>\n\n<div class=\"et_pb_text_16 et_pb_text et_pb_bg_layout_light et_pb_module et_block_module preset--module--divi-text--default\"><div class=\"et_pb_text_inner\"><p>Cheesecake Estimar<br \/>Flan Crem\u00f3s De La Casa<br \/>Arr\u00f2s Amb Llet<br \/>Past\u00eds De Xocolata<br \/>Milfulls De Gelat De Vainilla<br \/>Torradeta de Santa Teresa Estimar<br \/>Gelat Artesanal De Vainilla<br \/>Pinya Catalana<\/p>\n<\/div><\/div>\n<\/div>\n<\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"parent":2454,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-2518","page","type-page","status-publish","hentry"],"dsm_author":{"name":"admin","avatar_url":"https:\/\/secure.gravatar.com\/avatar\/12a812a2521c80e30f4ee42cf410acde0b78ccf832a8a9ac566e26f60a90d9fc?s=96&d=mm&r=g","archive_link":"https:\/\/restaurante-estimar.com\/ca\/author\/admin\/","biodata":""},"dsm_categories":[],"dsm_attachment_categories":[],"dsm_featured_image":null,"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Carta del Restaurant Estimar Madrid | El millor producte del 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