Restaurante Chacabuco


Address:
Avenida de la Constitución, 205, 28850 Torrejón de Ardoz

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Restaurant menu


In Chacabuco Restaurant we have menus for groups and celebrations.


We offer you a daily menu of € 11 with 4 first and 4 seconds, coffee or dessert.


Also breakfast and snacks.


Whims Slate of varied cheeses with duo of fig jam and Idiazabal cheese ice cream Carpaccio of Argentine low loin with false lime caviar. Carpaccio of cecina of lion with flakes of foie, oil of walnut. Roasted provolone on tomato concasse with violet potato chip. Fantasy of paw with apple cubes and jam of rose petals. Potatoes with red, green and red salt from Hawaii. Crab cakes on seafood bisquet. Baked rolls: 5 with homemade artisan chistorra and 5 spicy chorizo. Brochette of black pudding croquettes with apple crunch. Duck foie terrine with blue cranberries. Burrata with candied Asian aubergines, black tea gelee and Ibiza salt with flowers. Stir-fried lamb pate brick (meat and liver of tenor lamb tenders with pajarilla wine, añana salt and black truffle) accompanied by a duo of semi-solid molasses from the mountains and Albaida flowers.  From Orchard Tuna loin salad, tomato Kumato, olive, roasted pepper and vegetables vinaigrette. Fresh spinach salad with arrotolata pancetta, flambéed goat cheese. Caprese salad: fresh buffalo mozzarella, tomato, basil ice cream. Cod salad and first sprouts mix on salmorejo base. Salad "Doña Anna": escarole frisé with bianco balm, mango carpaccio, seasonal fresh fruit, grilled provolone, peeled tomato and macadamia nut vinaigrette Gratin and something more Two-colored turkey and ricotta cannelloni with white sauce. Traditional cannelloni. Chicken lasagna and pecorino cheese with white sauce. Traditional lasagna of veal, ricotta, white sauce. Crêpe of braised ham with ricotta, white sauce and cream of mushrooms. Vegetable millefeuille of white sfoglia with zucchini, apple, smoked scamorza, aubergine bechamel.  Dry, dry Penne cook the peperonchino with tomato tartar and chili wire. Artisanal linguini al funghi with cream of boletus. Traditional.   Sauces to choose: carbonara, tuco (tomato sauce), bolognese, cheeses 10.90 €.


    Spaguetti a la chitarra.     Mafaldine.     Garganelli to the egg.


  Chacabuco restaurant fruit plate


Grain to grain Milanese risotto with saffron threads. Confit boletus risotto. Black risotto with Patagonian scallops. Bittersweet risotto with red wine and zucchini chutney powder. Risotto truffled with melanosporum oil in a glass bell with aromatic smoke. From sea Hake at the oil spill with crunchy sprouts in hazelnut oil. Battered baby squid stuffed with red curry crab cream and muslin from Jaipur. From the southern lands All our meats have denomination of Argentine origin: High back Low loin Sirloin Star sirloin with boletus sauce and truffle plate Milanesa of veal with tuco sauce and taleggio gratin cheese Wok of sirloin tips with brandy with foie gras and trumpets of death


Gourmet pizzas


    Regina Margherita: base pizza with tomato, mozzarella and basil.     Prosciutto Cotto: cooked ham and mozzarella.     Domenico: Napoli salami (spicy), dry tomato and touch of mojo.     Sicilian: veal, bacon, chorizo ​​and black rolled olives.     Pescatore: tuna, prawns, Patagonian scallops and mussels.     Formaggio: smoked scamorza, cabrales cream and Granna Padano.     Francesina: cream of white sauce, pears, gorgonzola and walnuts.     Tramontana: goat cheese, forest mushrooms and Neapolitan tomatito.     Tartufina: wild asparagus, zucchini, aubergines, mini corncobs and tartufato oil.     Harmony dellestagioni: cooked ham, mushrooms, pancetta arrotolata and milano salami (ingredients separated by seasons).     Flamed pineapple: cooked ham and pineapple flambéed with brown sugar.     Atesina: lion's jerky, taleggio, fresh mozzarella and arugula oil.     Stravaganza: cream tartufata, flakes of duck foie gras and tears of tomato jam.



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