Charolés - Menu

BUENA COMIDA TRADICIONAL EN UN LUGAR ENVIDIABLE. RECOMENDABLE PARA PASAR EL DIA POR LA ZONA

We had dinner here for a group of more than 15Dinner was good, but note that 'medium well' meat is quite raw in the center.

Food and ambiance are perfect. This is a great stop just outside San Lorenzo de El Escorial in Spain. No es sorpresa que es Michelin rated 2023.

Destaca también por la extensa bodega del Charolés, con 120 ofertas diferentes y unas 18.000 botellas. Conviene reservar, sobre todo si tenemos pensado ir en fin de semana.

For me, as born and raised in Madrid even though I live in Portland, OR, this, along with Murata, is my favourite restuarant in the Planet. Manolo, the owner, and all the staff working there are and extension of my family.

Que opinión mas dificil!!! Que decir de Charoles?? Pues en primer lugar que es el referente en la Sierra de CALIDAD. El trato es exquisito, el lugar muy acojedor y detallista y la comida.... simplemente ESPECTACULAR! PAra comer buena carne hay que ir a Charoles a desgustar su Solomillo con Foie y manzana, su Rabo de Toro, sus maravillosos postres y... los miercoles y viernes su COCIDO! Nunca sabras lo que es un buen cocido si no lo comes en Charoles. Ni el de mi madre!

A diner had to take a call. We told the waiter to delay the delivery of the meat, he said no problem but when the meat came it was overcooked and with the plate boiling hot, inedible from having been on the table and the meter says that everyone liked it less us. We are often taken for fools in restaurants. Sometimes you don't protest because of... I don't know why but we must protest whenever they want to deceive us. I don't think we'll ever go back Service: Dine in Meal type: Lunch Price per person: €60–70 Food: 1 Service: 1 Atmosphere: 1

Probably the best cocido in the world. And if you have never try any this is the right place to do it. Reservation is needed as cocido it is served only on Monday, Wednesday and Friday. The White Bacon from Verín is almost a good Foie. The Carrot and the Cabbage are exceptional. The chorizo , the cachelos , (gallegan potatoes) and the Hen are of a superior cathegory. All the rest components of the cocido they taste more than good. Sorbet Pear at Marc Champs on the housemade biscuit tulip is stunning, the dessert muscat is amazing and house wine Cune Rioja 2005 Special Selection maintains the high standard. The prices are according with the quality and the service strict and impeccable

Su ambiente es muy acogedor, sus paredes son de piedra, sus manteles blancos y en cada mesita hay una bonita lamparita que lo propicia. Además ponen especial empeño en el servicio y existe la posibilidad de disfrutar en verano de una terraza con vistas al Monasterio.Ofrece una gastronomía de temporada. Su cocina tradicional no deja impasible a nadie, y ponen especial atención a la carne y el cocido madrileño (determinados días, en invierno miércoles y viernes). Otros platos a resaltar en el Charolés son: Ensalada tibia de pimientos y bacalao, charolés de novillo con española, callos a la madrileña, rapito de Zarauz a nuestro estilo, pochas frescas con boletus y como postres, la tarta de arro...