Navacerrada is certainly one of the best known places in the Sierra de Guadarrama. On the banks of the reservoir and being the starting point to climb to the Puerto de Navacerrada, it is always nice to walk around its Plaza Mayor and its surroundings with its wide gastronomic offer.
And within the Plaza Mayor we find Carande, a restaurant started by one of those chefs who, despite his youth, have very clear ideas and have enough experience to develop them. Carlos Carande is an example of vocation, he studied Business Administration and Management with International Relations, but during his Erasmus year in Vienna, he decided that what he really wanted was to become a chef. His family environment had a lot to do with this decision; from his father, a great fan of gastronomy, he learned the need to visit the great restaurants to learn about haute cuisine, from his grandmother and his mother he got the taste for cooking and, with all this, he enrolled in the Cordon Bleu school where he obtained the Grand Diploma and the recognition of Best Student of his promotion.
From there, he went on to do his internship at DSTAgE and later joined Zuberoa where, 18 months and 120 of his own dishes later, he decided to go his way and set up his own restaurant in the Sierra de Guadarrama at the age of less than 30. With Hilario Arbelaitz, whom he considers his true master, he learned the importance of selecting the best products and what techniques to use to get the best out of each one of them, and that is what he offers at Carande, a restaurant where every detail is taken care of and where you can enjoy haute cuisine in its three environments: the dining room, the high tables at the bar and the terrace. Because in the dining room of Carande we can eat a la carte or order a tasting menu, but we can also enjoy on the terrace of rations, starters and preparations that, while maintaining the same level of quality in cuisine and product, allow us to configure a simpler and more affordable offer. And we must not forget its cocktail and wine service with a well-selected and reasonably priced menu, good glassware and a sommelier who knows how to recommend.
But, in addition to Carande, Navacerrada offers a wide range of traditional cuisine in restaurants such as Felipe, La Parrilla de Pedro, El Portillón, Nébula or El Rumba or original plans as La Raclette or El Portugués without forgetting the famous chocolate with croutons of “Félix, el segoviano”, a classic in the whole mountain range.
Do not hesitate, Navacerrada is well worth a visit.