OK so we were driving from Getaria to Madrid and when one's on holiday in Spain there is no option of skipping a meal. So I went about to do some internet study before departing to find a spot for lunch. And oh boy did I find it. In the teeny wee perfectly glorious village of Lerma around 2 hours out of Madrid and a skip and a jump from the main highway when traveling from San Sebastian was the restaurant called Casa Brigante.
I had reserved in advance. Diego the friendly owner replied personally (because I wanted to preorder the suckling lamb for Andy and decided not to do so for me because I'm a bit of a smaller eater and thought it'd be wasted).
On arrival in Lerma we were mesmerized by the town. We parked in front of the restaurant in the village plaza and as we had time up our sleeves wandered around. A very pretty wee village. Then we entered the restaurant and were greeted by Diego who swiftly charmed his way into encouraging me to also have the baby suckling lamb. Served with heirloom tomato and lettuce salad and bread this was a gastronomic delight and one I would not have missed for a second. It's killed at 30 days old and cooked in the wood oven as per the tradition of centuries. OK so it's a young creature but at least it gave up it's life for good things because we demolished every bit including the tail which was a delicacy in itself. The lamb is served salted to perfection and in it's own juice which creates an amazing jus. Oh gosh writing about it now is making me salivate all over again.
Anyway the local red was the perfect accompaniment and we were completely satiated at lunch. Surprisingly easily digestible too and managed dinner that night with no problem in Madrid. A superb restaurant, glorious village, fabulous owner and an experience I will remember forever.
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| Countryside around Lerma |
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| The oven |
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| The juice from this lamb is incredible |
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| Those sweet tomatoes in the salad made for an incredible taste explosion with the lamb |
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| Casa Brigante (we arrived at 2, by the time it was 3 it was nearly full - on a Monday |
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