Saddle Box
Saddle offers you the chance to take home some of its most emblematic dishes.
We prepare everything and all you have to do is finish them through a simple process.
Pick up will be at the restaurant from Monday to Saturday from 11:00h to 13:30h.
Orders shall be placed at least 2 days in advance.
If you have any questions, please do not hesitate to contact us by e-mail at reservas@saddle-madrid.com or by telephone 912 16 39 36.
Caviar Caspian Pearl Schrenckii Royal Amur
Caviar Caspian Pearl Schrenckii Royal Amur is a caviar selected by Saddle and Caspian Pearl. It comes from the Schrenckii sturgeon, and its color ranges from brown-gray to golden. It has a distinctive flavor of nuts and dried fruits.
- How is it preserved?
- Preparation method
The Saddle Pâté en Croûte
Pâté en Croûte crafted in Saddle, made with beef, pork, foie gras, pumpkin seeds, and pistachios It is accompanied by pickled vegetables. This preparation dates back to almost the Middle Ages and has graced the tables of gastronomic history. It highlights artisanal work and charcuterie.
- How is it preserved?
- Preparation method
- Allergens
Veal Shank in Tribute to Santi Santamaría
Veal shank slow-cooked, accompanied by mashed potatoes and veal jus. This dish is an expression of respect and recognition for Santi Santamaría. It is a statement of intent that defines the style of our cuisine at Saddle, grounded in the quality of ingredients and the roots of tradition.
- How is it preserved?
- Preparation method
- Allergens
Suckling Lamb Shoulder
Milk-fed lamb shoulder slow-cooked, accompanied by a smoked eggplant puree and herb sauce.
- How is it preserved?
- Preparation method
- Allergens
Paris Brest
Paris-Brest is a French dessert made from choux pastry and filled with a hazelnut praliné mousse. The name originates from a bicycle race between Paris and Brest in 1891 when a pastry chef decided to create a cake in the shape of a bicycle wheel.
- How is it preserved?
- Preparation method
- Allergens
Paris Brest + Porto Quinta Do Noval Silval Vintage 2003
Paris-Brest is a French dessert made from choux pastry and filled with a hazelnut praliné mousse. The name originates from a bicycle race between Paris and Brest in 1891 when a pastry chef decided to create a cake in the shape of a bicycle wheel.
- How is it preserved?
- Preparation method
- Allergens
Vintage Porto from one of the most renowned houses, aged for 20 years. A very typical sweet red wine, perfect to pair with chocolates and blue cheeses.
Recommendations: It is crucial to decant the wine as it contains many sediments due to its wine style. Decanting is simply separating the solid part from the liquid. If the bottle has been stored vertically, sediments will be at the bottom. Pour the wine into another container against the light, and when you see sediments starting to fall, stop pouring. Another option is to use a wine sediment filter. Serve at 8-12ºC.
Caviar Caspian Pearl Schrenckii Royal Amur 30gr + André Clouet Grande Réserve
Caviar Caspian Pearl Schrenckii Royal Amur is a caviar selected by Saddle and Caspian Pearl. It comes from the Schrenckii sturgeon, and its color ranges from brown-gray to golden. It has a distinctive flavor of nuts and dried fruits.
- How is it preserved?
- Preparation method
Cheese Selection
- MOLUENGO
- TALEGGIO VECCHIA
- COMTÉ EXTRA 24 MESES
- MANCHEGO VALDIVIESO D.O.P.
- SHROPSHIRE
- KRAFTKAR
Cheese Selection + Malus Mama 2014
- MOLUENGO
- TALEGGIO VECCHIA
- COMTÉ EXTRA 24 MESES
- MANCHEGO VALDIVIESO D.O.P.
- SHROPSHIRE
- KRAFTKAR