Pub Lo Picasso Restaurant: Only Meat In Winter!

Redaktor, 20 November 2015

The brand chef of Pab Lo Picasso Roberto Jacomino Perez is good at experimenting with meat offering his own means to fight with seasonal melancholy.

Rich meat dishes have been the main topic of the huge winter menu. All new positions are big and copious portions as expected in the cold season. Even the Andalusian salad (420 rubles) is a competitor to the hot course here because of a big amount of dried beef which is made here. If you know about such new dish as aromatic soup with lamb ribs and white beans (400 rubles), you can forget about cold weather.

It will not be easy to make up your mind about the decent hot course because you will have to choose between two national options of ragout: gypsy ragout made of smoked pork (350 rubles) and thick Madrilenian stew (840 rubles).

A good choice is waiting for steak-lovers. In the menu there are two positions trying to win their attention: steak with slight fat Picanha (1050 rubles) and tender steak Bilbao (900 rubles).

As for chopped meat of goatling with sweet salsa (790 rubles), this starter is excellent with strong Spanish wines.

1/6