{"id":2441,"date":"2025-11-06T11:29:56","date_gmt":"2025-11-06T11:29:56","guid":{"rendered":"https:\/\/restaurante-estimar.com\/madrid-menu\/"},"modified":"2026-10-08T08:41:53","modified_gmt":"2026-10-08T08:41:53","slug":"madrid-menu","status":"publish","type":"page","link":"https:\/\/restaurante-estimar.com\/en\/madrid\/madrid-menu\/","title":{"rendered":"Madrid Menu"},"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>Estimar Madrid Menu<\/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>Our finest shellfish and fresh fish<\/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>At E S T I M AR we want to pay tribute to the restaurants I used to visit during my time at El Bulli and Hacienda Benazuza. Those historic restaurants that made the best of each place, respecting and caring for the product 100% and making you feel at home. This is for them: 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>RAW AND SALTED<\/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>Special oysters (from Marennes-Ol\u00e9ron)<br \/>Live XXL fine clams from R\u00eda de Arousa \"Our Temple\"<br \/>Cantabrian anchovies and bread with tomato<br \/>Estimar gilda (Roncudo goose barnacle, Cantabrian anchovy, pickled anchovy, sun-dried tomato, piparra pepper)<br \/>Carpaccio of Norway lobsterettes and caramelized onion \"Tribute to El Bulli 1995\"<br \/>Red prawn tartare from Roses and 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>BOILED AND SAUT\u00c9ED<\/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>Roncudo goose barnacles steamed with bay vinaigrette<br \/>Red prawn from Roses boiled in seawater or steamed in seaweed<br \/>Razor clams from R\u00eda de Arousa pan-fried with warm escabeche<br \/>Oysters in green or Galician sauce<br \/>XXL fine clams from R\u00eda de Arousa in green or Galician sauce<br \/>Saut\u00e9ed clams from R\u00eda de Arousa with 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>IN OLIVE OIL AT 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>Tribute to Miguel Palomo \u00b7 Alhucemas<br \/>\nAndalusian-style battered baby squid with mahonesa of their ink<br \/>\nLemon-marinated and fried anchovies<br \/>\nFried sea anemones<br \/>\nSanl\u00facar-style marinated skate and roasted garlic aioli<\/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>ALL OUR SEAFOOD WILL BE COOKED OVER CHARCOAL<\/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>and will be subject to seasonality, the skill of the fishermen<br \/>and the consent of the Virgin of Carmen<\/p>\n<p>Isla Cristina slipper lobster opened and roasted<br \/>Esparde\u00f1a from Roses<br \/>Red prawn from Roses<br \/>Wild longline sea bass<br \/>Wild trammel net sole<br \/>Scorpionfish butterflied<br \/>Wild longline turbot<br \/>Wild longline wreckfish<\/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>\"TO ACCOMPANY\"<\/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>Fresh tomato salad<br \/>Spicy confit portobello mushrooms<br \/>Grilled green asparagus with romesco butter<br \/>French fries and Padr\u00f3n peppers<\/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>WITHOUT BONES<\/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>Galician Blonde treated like a ham<br \/>Aged \"Wagyu\" beef ribeye by the cut<br \/>Bread service<\/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>Estimar desserts<\/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>Estimar Cheesecake<br \/>Creamy House Flan<br \/>Rice Pudding<br \/>Chocolate Cake<br \/>Vanilla Ice Cream Mille-Feuille<br \/>Estimar Torrija<br \/>Artisan Vanilla Ice Cream<br \/>Catalan Pineapple<\/p>\n<\/div><\/div>\n<\/div>\n<\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"parent":2508,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-2441","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\/en\/author\/admin\/","biodata":""},"dsm_categories":[],"dsm_attachment_categories":[],"dsm_featured_image":null,"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Estimar Madrid Restaurant Menu | The Finest Seafood<\/title>\n<meta name=\"description\" content=\"Explore our Madrid menu, created with the finest seafood. Minimal handling and precise technique to achieve maximum flavor.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/restaurante-estimar.com\/en\/madrid\/madrid-menu\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Estimar Madrid Restaurant Menu | The Finest Seafood\" \/>\n<meta property=\"og:description\" content=\"Explore our Madrid menu, created with the finest seafood. 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