BOOKING

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.  

  1. How is it preserved?
Store in the refrigerator between 3 to 5°C. Once opened, our recommendation is to consume it within a maximum of 3 days.
  1. Preparation method
Open the tin and let it come to room temperature for 15 minutes before consuming.

95,00 

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.  

  1. How is it preserved?
Store in the refrigerator between 3 to 5°C. Once opened, our recommendation is to consume it within a maximum of 2 days.
  1. Preparation method
Open the bag and let it come to room temperature for 20 minutes before consuming. It is important to alternate with crudités and pickles when enjoying the Pâté.  
  1. Allergens
Gluten, egg, nuts and lactose.

35,00 

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.  

  1. How is it preserved?
Store in the refrigerator between 3 to 5°C. All products come vacuum-sealed, but our recommendation is to consume it within a maximum of 3 days from the purchase date.
  1. Preparation method
Remove the veal shank from the bag and bake at 200°C for 25 to 30 minutes. While waiting, gently heat the lacquer and the sauce in their own bag using a water bath. Once the veal shank's cooking time is complete, take it out of the oven, brush with the lacquer, and add the sauce. Finally, heat the mashed potatoes in a saucepan over low heat, adding a tablespoon of water. Stir continuously until heated.  
  1. Allergens
Lactose and sulfites

100,00 

Suckling Lamb Shoulder

Milk-fed lamb shoulder slow-cooked, accompanied by a smoked eggplant puree and herb sauce.  

  1. How is it preserved?
Store in the refrigerator between 3 to 5°C. All products come vacuum-sealed, but our recommendation is to consume it within a maximum of 3 days from the purchase date.  
  1. Preparation method
Before starting the process, let the herb sauce come to room temperature about 30 minutes before consumption. Then, remove the shoulder from the bag and bake at 200°C for 17 to 20 minutes. While waiting, gently heat the lacquer in its own bag using a water bath. When the shoulder's cooking time is complete, take it out of the oven and brush with the lacquer. Finally, heat the eggplant puree in a saucepan, stir for a few minutes and serve.
  1. Allergens
Lactose and sulfites

70,00 

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.  

  1. How is it preserved?
Store in the refrigerator between 3 to 5°C. It is a delicate dessert; our recommendation is to consume it on the day of collection or the following day.
  1. Preparation method
Take it out and let it come to room temperature for 20 minutes before consumption.  
  1. Allergens
Gluten, egg, and lactose

35,00 

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.

  1. How is it preserved?
Store in the refrigerator between 3 to 5°C. It is a delicate dessert; our recommendation is to consume it on the day of collection or the following day.
  1. Preparation method
Take it out and let it come to room temperature for 20 minutes before consumption.
  • Allergens
Gluten, egg, and lactose.   Porto Quinta Do Noval Silval Vintage 2003

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.

95,00 

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.  

  1. How is it preserved?
Store in the refrigerator between 3 to 5°C. Once opened, our recommendation is to consume it within a maximum of 3 days.
  1. Preparation method
Open the tin and let it come to room temperature for 15 minutes before consuming.   André Clouet Grande Réserve André Clouet Grande Réserve is a blanc de noirs Champagne, which means that, despite being white, it is made from red grapes. It comes from a village internationally renowned for its Pinot Noir wines. This Champagne is well-suited for winter, featuring a classic structure that will appeal to the entire family. Recommendations: Enjoy it the way you like it best.

150,00 

Cheese Selection

  • MOLUENGO
  • TALEGGIO VECCHIA
  • COMTÉ EXTRA 24 MESES
  • MANCHEGO VALDIVIESO D.O.P.
  • SHROPSHIRE
  • KRAFTKAR

45,00 

Cheese Selection + Malus Mama 2014

  • MOLUENGO
  • TALEGGIO VECCHIA
  • COMTÉ EXTRA 24 MESES
  • MANCHEGO VALDIVIESO D.O.P.
  • SHROPSHIRE
  • KRAFTKAR
Malus Mama 2014 Ice cider, sweet from Astrigarraga, Basque Country. Although it is a cider because it comes from apples, it indeed resembles more of a sweet wine. It is interesting to try it with a selection of cheeses as it helps highlight the Grass that the animal has eaten in the aftertaste. It can also be paired with foie gras, apple desserts, enjoyed on its own, or for the more adventurous, with glazed tuna belly.   Recommendations: Open it the day before or decant it if you plan to consume the entire bottle. Use a wide glass and serve it at a temperature around 10°C. However, enjoy it the way you like it best, as that's when it will be at its finest. Be cautious with the cork; insert the opener all the way to the bottom as it is a very good but quite long cork.

120,00 

Pack 1 - Caviar + Pâté en croûte + Jarrete + Paris Brest (2 pax)

250,00 

Pack 2 - 2 paletillas de cordero + Pâté en croûte + tarta

200,00