The Corner House boutique hotel by Sandra Rodríguez, of El Gallinero de Sandra fame, opened in 2016 with the whole building completely renovated for its new use, including the El Disparate restaurant (disparate means folly or madness in Spanish). The décor is “rustic chic” with lots of light and space and large windows on two sides, and an open kitchen and white tile behind the bar. The interior seating is arranged around a series of tall wooden tables and some low tables which extend into the hotel reception area. And being on the Alameda it naturally has a lovely spacious terrace out front to sit and watch the world go by. The small rooftop bar is one of the prettiest in the city.

Since Sandra closed her beloved Gallinero in late 2022, the menu at El Disparate has melded with some Gallinero favourites and a nicely balanced selection of traditional and fusion dishes.  I think this also gives a bit more freedom with seasonal items. The huevos estrellaos (fried eggs, potatoes, caramalised onions, smoked paprika) and the house croquetas are must-haves. We also love the daily fish with artichoke sauce and tender cola de toro (oxtail on truffled parmentier with snow peas). The artichoke carpaccio with jamón and pistachio is also exceptional. You really can’t go wrong here. Great service and an excellent wine list.

Bread/Service Charge: 1.20€ PER PERSON

Alameda de Hércules 31
Tel 680 127 413
Open: 13.30 – 16.00 / 20.00 – 22.30
€ € € €

Food 9 | Wine 9 | Service 8 | Ambiance 8

Cantabrian anchoves with roasted aubergine

bread from Biga Panadería (Triana)

chicken liver pâté with brandy and mango

cod buñuelos with membrillo alioli

scallop in roe sauce with evoo

croquetas del día: oxtail

congollo lettuce with lomito Ibérico topped with tzatziki

artichoke carpaccio with parmesan, jamón and pistachios,
topped with parmesan ice cream and a drizzle of pistachio oil

huevos estrellados

monkfish with cream of nécoras (crab) and artichokes

grilled corvina with jerusalem artichoke purée, pak-choy and snow peas

cola de toro (oxtail) with truffled parmentier and snow peas

lamb ingot on hummus and tender wheat

presa Ibérica de Bellota (pork shoulder) with mushrooms, semolina, carrot purée

caramel ice cream with lemon cream, sponge cake, dark chocolate crisp

chocolate with banana, toffee and palo cortado

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Updated December 2024