Mario Sandoval reinterprets the classic oxtail in an exclusive menu for Haroma
Reinventing tradition has become Mario Sandoval's mantra at Haroma, the fine dining restaurant at Hotel Heritage Madrid. Surrounded by works of art and imbued with a romantic and classic aura, the chef opens the new season with a menu brimming with flavors rooted in the land, revolving around the great emblem of traditional Madrid cuisine: oxtail.
Diners can enjoy the evening both inside the restaurant and on its idyllic terrace located on the hotel's seventh floor, filled with flowers and greenery. Served on delicate silver platters, the starter is presented as a poached egg with braised morel mushrooms and mushroom duxelles, leading into the star dish: oxtail stew with potatoes, cooked using classic techniques and locally sourced ingredients from the chef's own El Jaral de la Mira estate.
Sandoval's bullfighting tribute
The Michelin-starred chef chose oxtail as the star of this menu due to its deep connection with the world of bullfighting. His love and admiration for this deeply rooted tradition of Spanish culture is thus embodied in a culinary tribute for Haroma.
The meat is seared beforehand and then simmered for hours in a reduction made with a mixed vegetable broth, as are the potatoes, also sourced from El Jaral de la Mira. For dessert, Sandoval suggests a French toast flambéed with Grand Marnier and served with cookie ice cream, a sweet and refreshing way to end the evening.
“Oxtail is one of those recipes that speaks of our history, of cooking done with patience and respect. Reinterpreting it at Haroma is, for me, a way of paying homage not only to Spanish gastronomic tradition, but also to my own roots and that cuisine of origin that has always marked me,” says Mario Sandoval.
The menu will be available every Wednesday by reservation (€45 per person including drink and dessert).
