Reviewed by MJA1957 on 10/04/2009.
Member since June 1999, Total Reviews: 13 (Male, 50s, Santa Cruz, CA)
We had such an amazing meal here. The gazpacho amuse bouche was a delicious blend of flavors, the best gazpacho I've ever tasted. The salad special was perfectly dressed, with pomogranate seeds for a bit of whimsy. My rosoto whth mushroom and truffles was cooked and presented in a carved out cheese block, excellent, and my wife's beef filet and gnocchi was perfectly tender. Very attentive service, excellent wine list. A must try in Madrid.
Reviewed by skyking on 10/01/2009.
Member since February 2000, Total Reviews: 7 (Male, 30s, Stratford, CT)
After visiting all the top food scores in Madrid, I have come to appreciate Viridiana for many reasons. The menu selections show more originality and consistency in preparation than any other in Madrid. Couple this with the service that is extraordinary by Madrid standards, and you have a place that should be frequented often by visitors and locals alike. Try it, as I know you will find it the best of the Zagat questionable "top" ratings.
Reviewed by JamesC1764 on 04/11/2009.
Member since April 2008, Total Reviews: 1 (Lafayette, CO)
I try to dine at Viridiana every time I am in Madrid and have eaten there twice this year, with excellent results on both occasions. The food and the service is top notch and English is spoken by certain members of staff, including our waiter Henry, who is from the Dominican Republic and is also a knowledgeable baseball fan.
Don't miss the foie gras starter, or the snails if you can handle 28 of them in one go!
Reviewed by Ricard on 03/26/2008.
Member since January 2006, Total Reviews: 46 (Male, 40s, London, UNITED KINGDOM)
Disappointing. This is an ambitious restaurant, with many supporters and fans, perhaps because it's unusual and eclectic. Two dishes lived up to the hype: a gazpacho with strawberries and Baltic herring, and an egg in mushroom mousse and black truffle shavings. But the ib�rico with bourbon sauce and vanilla risotto was shallow and tasteless and the dessert was mediocre. But it has inspired moments and is worth a visit. The wine list is superb.
Reviewed by Phelipoide on 10/12/2007.
Member since October 2007, Total Reviews: 1 (Male, 60 and above, Perales del Rio, Spain)
Abraham Garca is a veteran chef, an artist with food. His dishes, made primarily with native ingredients combined in unexpected and sensorially satisfying ways, are efficiently and pleasantly served. Examples: salmorejo (a thick, cold tomato-based soup) dotted with steamed goose barnacles and a poached quail's egg, succulent baked turbot served at the exact point of doneness and accompanied by cauliflower pure. Added to such delights is a series