restaurante tablafina

Tablafina: Top-Notch Cured Meats, Preserves, and Tapas

When you talk about Tablafina, three things must immediately spring to mind: cured meats, preserves, and tapas. That’s because these are the three items that form the basis of the culinary offering from NH Hotel Group that is being introduced in major European cities such as Madrid, Barcelona, Marseilles, and Milan.

Specifically, it’s is a wine bar concept that was born at the NH Madrid Nacional and has gradually been being extended across Europe. In the words of those behind the concept, “Tablafina is a culinary venture with a connection to the world of bar snacks and local cuisine, something very Spanish that has seen success on an international level. It’s a concept that refers to the quality of the products.”

Accordingly, Tablafina’s menu is linked to nature and local products, benefiting from first-rate advisors such as David Robledo, named Best Sommelier at the 2014 National Gastronomy Awards, whose wine list at Santceloni restaurant has been recognized as one of the world’s best by Wine Spectator in its Restaurant Awards.

The team also benefits from the discretion, cordiality, perfect command of service, and encyclopedic cheese knowledge of Abel Valverde, current maître d’ at Santceloni and undeniably part of a select group of Spanish maître d’s who are real masters of the gastronomic trade.

Looking at the two restaurants featuring the Tablafina concept in Spain, there’s Tablafina Madrid NH Nacional, the pioneer in implementing this new concept, featuring an offering centered on cheeses, high-quality cured meats, and preserves, in addition to tapas based on classic Madrilenian dishes, such as patatas bravas (potato chunks in a spicy tomato sauce) or callos (tripe). All paired with the best wines, of course.

In the case of Barcelona, the offering at the NH Collection Gran Hotel Calderón is based on the concept of charcuterie, canned foods, tapas and wine, while also firmly focusing on traditional Catalan recipes such as stewed meat cannelloni, trinxat de la Cerdanya (mashed potatoes with cabbage and pork meat), and Catalan-style cod with menut del Vallès chickpeas. There are also options for those who prefer fish, such as rock fish stew with a Xarel·lo reduction and pinch of saffron, or roasted octopus with potatoes and spicy sauce with choricero pepper.

As you can see, it’s a great concept offering dishes that are sure to impress. Why not give it a try?

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