Diegos - El Barraco

When we arrived, our host and creator of this place was waiting for us with a smile on the face, very nice and friendly we stayed at a table and prepared for wh... read more When we arrived, our host and creator of this place was waiting for us with a smile on the face, very nice and friendly we stayed at a table and prepared for what was to come: a menu to try so specialties. We didn't know if we were going to be able to hold until the arrival of our burger, the restaurant is decorated as the roaster that is, very sober and quiet. When we went there weren't many people, so we can't think if it's a lot of jolgorio or not, but we found it a nice place, even when it was full of a little sitting, the first tasting came: a dish of foie micuit fruit in a toast of black bread. simply spectacular, very soft and a great option to make hunger for what came upon us regrettably, what came then did not make us capable or take photographs; it was a good dish of Iberian acorn loin, which was undone in the mouth. all a luxury, accompanied by more tomatoes, we complete it with canonies with foie on the dish and cheese. madness, he also shared with the other members of the table and continued for bingo. Now it's the turn of meat to coal. with one hand stumbled for and the meat of a chucho, both to share. the one of a singlemillo is a real beef made in the charcoal grill and with an exquisite point, a pleasure that lasted, as you can imagine, a sigh on the table reached at this point and with the generalized commentary of the quality of the meats and the good manufacture of the cook, comes the turn of our protagonist. a giant burger, that we had no choice but to share, with all the pain of our heart I must say that, despite being used to eating different giant burgers, when we arrived at the table we were surprised not only the size, but the quality and thickness of the meat that, as it could not be otherwise, was relieved by the cook himself, which gives it more points of originality and quality, but let us go for parts. already at first sight, call attention to the bread, made in a pastry shop on demand of the restaurant, with a sweet touch, as it recalls the making of the half nights or the brioche, consistent, but a good complement of the meat, which, besides being huge, had a special flavor, obtained by the mix of added ingredients and by the point obtained in the charcoal grill, very juicy and with a good point iberia

A very nice place to take something at a good price read more A very nice place to take something at a good price

Service: Dine in Meal type: Dinner Price per person: €10–20 Food: 5 Service: 5 Atmosphere: 5 Recommended dishes: Pulpo A la Brasa, Huevos Rotos Con Jamón Parkin... read more Service: Dine in Meal type: Dinner Price per person: €10–20 Food: 5 Service: 5 Atmosphere: 5 Recommended dishes: Pulpo A la Brasa, Huevos Rotos Con Jamón Parking space Plenty of parking Parking options Free street parking

Food: 4 Service: 5 Atmosphere: 5 read more Food: 4 Service: 5 Atmosphere: 5

Service: Dine in Meal type: Dinner Price per person: €10–20 Food: 5 Service: 5 Atmosphere: 3 read more Service: Dine in Meal type: Dinner Price per person: €10–20 Food: 5 Service: 5 Atmosphere: 3