In difficult times to open a traditional hospitality establishment, the chef Joaquín Felipe has chosen to adapt and release a local original. His Montar el Pollo restaurant in Madrid already offers service Home, as well as store order collection. Now, if a novelty is in this change of model more in line with what the current situation demands, we must highlight what the paper from the chef from Madrid. The undisputed protagonist is the chicken but elaborated with a technique that makes it different. Added to this is a secret touch. Here we tell you all the details about this new new offer.
An expanding savior model
The context of the present with the coronavirus is forcing hospitality businesses to convert or bet on a pandemic concept. Yes, because the alternative of offering a restaurant service both in delivered as in takeaways is expanding as much as the COVID-19 early 2020. In many cases, it is being a savior model for hoteliers who can make ends meet without the need to fill their tables every day. With more and more capacity and schedule restrictions, they have no choice but to get on the bandwagon of orders.
Joaquin FelipeIn his particular case, he had everything ready to open a gastronomic restaurant in the lower part of the new Hotel Atocha Madrid. Located at the number 107 from Atocha street, the pandemic forced him to change his initial plan, as this hotel establishment suffered a significant delay in its opening. Now, the current demands of the consumer or client -who wants to go to bars and restaurants but who can less and less- have led the chef to innovate in his previous idea. Everything to be able to offer a flexible, quality service and with a lot personality, the one that is tasted in each of its dishes.
A chef obsessed with his product
In his beginnings in the gastronomic world, the Madrilenian trained together with a teacher such as Luis Iziar And after 35 years he has been tanning himself with the apron in various hotels (Urban and Villa Real) or restaurants. It should be noted El Chaflán, Aspen and Florida Retiro. We talk like this about a chef restless, curious and educated among great kitchens of the national scene, also obsessed with the product for which you have been interested. The one now, his Montar el Pollo restaurant, It is very popular and is characterized by being humble but very versatile.
His deep understanding of the raw material to treat it later in the kitchen with the maximum excellence has led to Joaquin Felipe to stand out with products like Red tuna, Iberian pig or wagyu. After those successes, the turn is for a chicken that prepares with the quality and care that this nutritious food requires. Now, what are the secrets that make the Montar el Pollo restaurant in original compared to others that offer the same product?
Secrets of the restaurant Montar el Pollo
The first key is in your elaboration by vacuum technique. This allows to control the time and the exact point of the meat, so that it has greater juiciness and intensity in its flavor. This is how Felipe manages to give the perfect touch he wants to the star ingredient of his menu. The one that also adds a secret sauce in the maceration process prior to cooking. These two differential values are present in the essence of your Montar el Pollo restaurant, which offers you a variety of interesting dishes.
In your letter from delivered y takeaways is the chicken country roast, a classic that can be ordered for two or three people and also for four or five people. Then you have chicken fried «To freak out», wings fried equally, ham chicken stewed in pepitoria, a good sandwich a la romana and Villeroy breaded breast. Another delicious alternative are cannelloni «In the style of grandmother Pilar», which contain a stew of chicken liver and onion. Of course, you have various starters (salads, croquettes, broths, etc.) where the protagonist is still the same meat ingredient.
And to accompany those dishes? Well, there is no shortage of potatoes baby with mojo sauce and fries with skin, curry, extra roast chicken sauce ... To top it off, the desserts -Homemade too- they are egg flan, lemon sorbet, natural pineapple with mint and honey dressing, Pyrenean cheese cake ... All these delicacies are made at the moment in the local Joaquín Felipe, who serves his succulent recipes of Tuesday to Sunday at noon and during dinner hours. It even has its own application to order at home: mount the chicken!
Of course, if you are caught in the Madrid neighborhood, there is also the option of consuming that menu in the restaurant of Atocha 107. At an economical price of 12€ the daily menu. In addition, on Sundays it offers another more irresistible. Are you going to waste the opportunity to enjoy those offers? With the Montar el Pollo restaurant… You are going to have a good feast!
