La Petit Raclette - Menu

specialty in meats and cheeses. all tables have their iron to make the meat and undo the cheese, it is a pass! the staff is very nice, and willing to help you choose the dishes. the typical thing is the raclette, and it is mandatory to order it. some meat and one of the home desserts and enjoy a great dinner.

This Navacerrada restaurant is called after a cheese and a Swiss recipe: a kind of fondie where cheese melts and serves to cook other foods and meats. It is an original place, with wooden walls, which recalls alpine constructions, and ideal to eat on a cold day. my recommendation: raclette cheese order tray (come with potatoes,) another meat, stone. and enjoy

lovely and very attentive service, a raclette a bit disappointing, melted cheese without much drip and bad sausages. a criminal braserie is another thing, excellent meat, both the high loin, and the monomillo and the wagyu one very normal desserts. The worst thing about dinner is the smell that you're going out in the clothes to go out on the street all night.

This Navacerrada restaurant is called after a cheese and a Swiss recipe: a kind of fondie where cheese melts and serves to cook other foods and meats. It is an original place, with wooden walls, which recalls the alpine constructions, and ideal to eat on a cold day. my recommendation: raclette cheese order tray (come with potatoes), other meat, stone. and enjoy

the raclette is a very alpine dish based on melted cheese, very grateful in cold days and days in mountain do not need to go to the alps to try it, you can also do it in the Sierra Madrid, especially in this restaurant of navacerrada you can order raclettes, fondeus and meat to accompany it. a delight and also a surprise that varies the gastronomic world of the area. highly recommended.

a very cosy restaurant, with very rich interns (we order serran potatoes and tempered goat cheese with tomato jam), and excellent fondués and raclette we take the ox loin, with 4 sauces and fries, very good. dessert, an ice cream lemon because there was no more room, but everyone asked for some of the goffres card. Next time two firsts, I anchored for two, drinks, dessert and coffee, 60 euros.

small two-story restaurant, very mono and Swiss-style speciality that racllete of ternea meat, ox, deer. they serve it with fries and boils, cheese and sauces that give a very delicious flavor to the meat the very good home desserts. We take cheesecake and brownie and both riquísimos the average price per person is about 20 euros the only regular is the heat. so many racquets together make the environment a bit overwhelming otherwise highly recommended.

nothing better than rewarding a rich meal after spending the day falling into the snow. the cold here is appreciated because it is the perfect excuse to be protected in this small cabin whose flavors make it a place worth remembering always. the attention is first, they are attentive and very kind if you go with children. Moreover, food has no object sense, they want to be caught in time enjoying again and again so potatoes with pier sauce and their first quality meat made in a stone. the wine of the house is very rich, the bread much better. life on the mountain promises thanks to places like this.

I was told that there were some places in the house that deserved a view. I had also heard that in good time there is a terrace that puts some very good drinks. but, above all, they had told me about a very charming Swiss-style restaurant that offered some very good recipes. So we went, tested and confirmed. I don't know if you know it's a stone that emits heat and in which you're making your steaks of ox, singlemillo, calf. under the stone, there's a few small holes with some pans that you're trying to put on cheese and let it melt. The cheese is perfect if you ask for roasted potatoes, put it on as soon as it starts melting and is dead. for meat two options, eat it as well as opt for one o...