Casa Lampazas has been open for fifteen months in the Salamanca district and consumes between 150 and 180 kilos of octopus a week, all brought from Galicia.
According to La Razón, the restaurant Casa Lampazas opened fifteen months ago in the Salamanca district of Madrid. Its founder already had two establishments in Barcelona and over ten years of experience in the hospitality industry.
The group takes its name from the Galician village of Lampazas, from where its founder hails. The restaurant prefers to bring the raw materials directly from Galicia rather than purchasing them in the markets of Madrid, as David Veiga explains.
Although acquiring products in the Madrid markets would be easier, we prioritise bringing the raw materials directly from Galicia to ensure authenticity in every dish.
Octopus is the star product on the menu. The establishment consumes between 150 and 180 kilos a week, with daily peaks of 15 to 25 kilos. The cooking process follows three phases: a prior freezing to soften the fibres, blanching in boiling water to set the skin, and a precise cooking time, which the team claims has a minimal margin of error.
The kitchen is on display. The octopus is cooked in large pots that customers see as soon as they enter, and the rest of the preparations can be observed through a large glass window.
The wine cellar features over 140 references including champagnes, white and red wines, with the main Galician and national denominations of origin. According to Marius Petrescu, the restaurant manager, the goal is to continue expanding the offer of Galician cuisine in Madrid.
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