Updated December 2024

After five years in Los Remedios (where I first met him), chef Javier Abascal’s Lalola Taberna Gourmet moved to the chic Hotel Palacio Conde de Torrejón in 2019. Renamed Lalola Restaurante it is located inside a spectacular plant and light filled patio, open and spacious, with a clever geometric “ceiling” reminiscent of Arabic tiles that creates playful shadows throughout. There’s a separate entrance to the restaurant in calle Marco Sancho around the corner.

Javi is known as el Rey de la Casquería (king of offal – it sounds better in Spanish) and comes up with some surprising combinations, always delicious, so don’t be afraid to try anything that may seem a bit out of your comfort zone. There are also more familiar dishes, with the menu offering a wonderful selection of pure Andalucía. For me the ever-changing croquettes, a speciality of Javier, are always fabulous, also check out the rice of the day and, of course, the grilled meats. Because of the seasonal menus some of what you see here may not be on the menu when you visit, but there will be something equally delicious to enjoy.

Aside from the regular menu there is also an Ibérico Tasting Menu, which takes you through several courses of pork heaven paired with wines. Excellent value, especially as all the pork products come from Arturo Sanchéz, one of the best Ibérico producers in the country. The wine list is well thought out, with a good selection of sherry wines. Be sure to save room for the amazing blue cheese cheesecake (though the jamón baklava on my last visit was also outstanding). Service is professional and attentive.

Bread/Service Charge: 2.50€ PER PERSON

Conde de Torrejon 9
Tel 955 13 83 59
Open 13.30 – 16.00 / 20.30 – 23.30  Tuesday – Saturday
€ € € €

Food 9 | Wine 9 | Service 9 | Ambiance 9

gildas Ibéricas

caña de lomo and salchichón from Arturo Sánchez

starters: buñuelo de bacalao, jamón croqueta, chicharrón de cádiz
topped with scallop tartare

ensaladilla with king prawns and fried eggssolomillo Ibérico de Bellota tartare with whisky sauce

ensaladilla de longaniza Ibérica with aguardiente, herb olive oil and shallots

pringá gyozas

langoustines with castañetas (pork sweetbread) sauce curry biscuit

smoked sardine on toast, sun dried tomatoes

buñuelos de bacalao topped with melted pork jowl

black pudding empanada

grilled tuna belly with fresh tomato frito

boned lamb with Ibérico sauce, pine nuts and poached egg

sautéed boletus topped with seared foie

rabbit kidneys with mushrooms and fried potatoes

razor clams in Ibérico sauce

arroz Ibérico with jamón, presa, asparagus, topped with papada

abanico Ibérico aged 30 days in jamón manteca

grilled abanico

presa Ibérica with potatoes and padrón peppers

grilled abanico Ibérico with gnocchi, boletus

pluma Ibérica de bellota

abanico Ibérico

buttery dijon potato purée (served with above abanico)

35 day aged pluma Ibérica de Bellota

tomahawk

grilled abanico Ibérico

Presa Ibérica by Arturo Sánchez with artichokes and jamón oil

blue cheese cheesecake

dark chocolate cake

panna cotta Ibérica
el bocadillo más fino del mundo
bombón de chocolate y jamón ibérico

jamón baklava with pistachio ice cream and white chocolate crumble

chef Javier Abascal

Back to Top

Updated December 2024