Escaping to the mountains to savour a magnificent gastronomic proposal becomes a perfect plan to make a normal weekend become unforgettable. Just a few kilometres away from the urban bustle of Madrid, in the municipality of Navacerrada, Cedro awaits us. The charming restaurant of the Box Art Hotel Alpino where its chef, the charismatic Rubén Amro, introduces us to a formidable cuisine that combines Spanish gastronomic tradition with a touch of French flair and a fun, adventurous touch that makes every visit an unforgettable experience.
A charming enclave, characterised by a modern and welcoming atmosphere, where its large windows allow us to enjoy nature during the evening, so that we can enjoy a unique experience orchestrated by Rubén Amro, who plays the role of master of ceremonies to perfection, designing an impeccable menu that is at the height of the most sybaritic palates.
ubén is not afraid to explore or innovate, and his gastronomic proposal ranges from tributes to Madrid cuisine, such as the squid bocadillo de calamares al revés and the tortilla vaga con guiso de morro, to international dishes that are always up to the most demanding palates, such as the pad Thai of oxtail meatballs in tempura. And if we are talking about elegance, the baby squid with bouillabaisse sauce or the exquisite salmon grenoblesa are always a resounding success.
Each dish at Cedro tells a story, a culinary journey in which the chef’s authorship is evident. Rubén Amro’s versatility and creativity is reflected even in the desserts, where unexpected flavours such as celery, beetroot or lychee give shape to delicacies that defy our expectations.
The tour began with the montadito ibérico. A delicate and rounded bite that highlights the quality and unmistakable flavour of Iberian products. This was followed by the crunchy salmorejo bonbon, a surprising version of this classic Andalusian soup, presented in a format that breaks with tradition and plays with texture.
The next dish took the form of an innovative upside-down calamari sandwich. A reinvention of the iconic Madrilenian sandwich that arouses curiosity and delight in equal parts and led us to a refreshing cogollo with avocado, orange and pink sauce. A sensational combination of freshness and smoothness that enhances the flavours of each ingredient.
The tuna roll with caviar we tried next transports us to luxury and sophistication, while the cocido madrileño fritters offer a nostalgic nod to traditional flavours in an unexpected format. The cuttlefish croquettes from Palamós remind us of the taste of the sea in every bite, and the chestnut cream with crunchy artichokes and foie shavings brings a depth of elegant autumnal flavours that we fell in love with from the first mouthful with its daring nuances.
We continue with a spectacular lobster with sherry on seasoned potatoes that becomes an impressive ode to product cuisine, where the delicacy of the lobster is enhanced by the aroma and intensity of the sherry, while the oyster with garlic breaks with the usual subtlety of this mollusc, giving it a powerful and tasty twist.
In the fish section, the salmon with grenoblesa sauce takes us back to French tradition with a dish that balances acidity and unctuousness. For meat lovers, the wagyu picaña with black butter is an unforgettable experience, where the juiciness and intense flavour of this premium meat is enhanced by the depth of the black butter.
An unexpected surprise is the pad thai with oxtail meatballs. A fun and original fusion of Asian and Spanish gastronomy that plays with contrasts and spices, demonstrating the versatility of oxtail in new interpretations.
Desserts are not left behind in this culinary experience. The lychee ice cream with celery and beetroot brings freshness and balance in an unusual combination, while the cuajada pasiega with goat’s milk rescues the essence of the dairy tradition. We also tried the crema catalana with passion fruit ice cream, which adds a tropical touch to a Spanish classic, and the original chocolate torrija with granita de leche merengada, which reinvents traditional pastries, closing the menu on a sweet and indulgent note. Finally, the kubak rice pudding offers a crunchy texture that takes this famous recipe from Chinese gastronomy to a new dimension in a sweet format.
Cedro’s menu is not only a celebration of gastronomy, but also a tribute to the creativity and mastery of contemporary cuisine. A true feast for the senses that leaves an indelible mark on those who have the pleasure of enjoying it. In this way, Cedro becomes the perfect plan to disconnect from the frenetic urban chaos and enjoy a formidable gastronomic proposal because more than a restaurant, it is a destination. A magnificent option to savour impeccable cuisine in the heart of nature that always tastes better when you stay in the hotel’s cosy rooms… Can you think of a better plan to make the most of the weekend?
CEDRO
Address: Avenida de Madrid 58 Bis, 28491 Navacerrada, Madrid
Telephone: +34 648 55 26 71
Web: https://alpino.boxarthotel.com/restaurante-cedro/
