Orellana HouseThis restaurant, which opened its doors a few years ago year and a half to offer a a traditional and modern proposal bar and catering house, inaugurates its new second branch in the capital.
The letter of the new Casa Orellana repeats the formula, allowing you to order the majority of its dishes in the format of half ration. This traditional home cooking is the hallmark of this tavern, which serves dishes such as their two versions of ensaladillasspider crab and tuna in pickled sauce, scrambled eggs with king prawns and their stewed cheeks with Don Zoilo, dishes recognised and signed by the chef Guillermo Salazar.
The new space has a reserved area for eight people.
The proposals are implemented with the calamari mollete Andalusian style and roasted garlic mayonnaise. Also new at this location is a new section that is ideal to accompany the vermouths and beers outside kitchen hours with Iberian cheeses and cold meatsa table of selected Spanish cheeses, Carrasco Iberian ham and Carrasco Iberian pork loin.
Among the stews and stew dishes some of them are sneaking into both premises. lentils with grilled chistorra sausage from Navarre, perfect to combat the cold of the capital. For their part, the fish also enjoy additions such as the prawns Huelva white fish with garlic, broken eggs with bluefin tuna tartare or the anchovies fried butterflies.
As is the case at the headquarters of Salesas, the drinks menu Casa Orellana offers a carefully selected range of wines by the glass, a section of limited edition bottles within the "Los Caprichos de Casa Orellana". and a couple of Casa Orellana's own labels, perfect to accompany any of its dishes. As a novelty, the restaurant will be offering a selection of special labels and in line with the gastronomic proposal created by Cuenllas, who just two months ago opened a new establishment next to Casa Orellana Salesas.
