Dish · 7 kitchens in 6 cities
Boiled-meat pots
Meats simmered in one pot and served in courses, broth first — cocido, cozido, escudella, bollito, Tafelspitz and poule au pot.
Nobody paid to be here. Each kitchen is described from its own menu where it publishes one, unranked, so each note says how that kitchen makes it.
No kitchen in London sends this yet. Here is where we would send you.
In Lisbon
Cozido à portuguesa
Pirilampo · Alvalade · ~€18 pp
Cozido, the Portuguese boiled pot: beef, pork, chouriço and morcela sausages with cabbage, carrot and potato. Cooked on its own days, and a whole lunch worth planning around.
Cozido à portuguesa
O Trigueirinho · Mouraria · ~€16 pp
Cozido, the boiled pot of beef, pork, chouriço and morcela sausages with cabbage and potato. The full plate after the cod.
In Barcelona
Escudella i carn d'olla
Ca l'Estevet · El Raval · ~€30 pp
Escudella, the Catalan boiled pot: broth with a big pasta shell first, then the meats, pilota meatball, botifarra negra blood sausage, pork, veal and hen. A whole meal, the house's weekly pot and a winter staple.
In Bologna
Gran bollito "Diana"
Diana · Centro (Via Indipendenza) · ~€45 pp
Boiled meats served from a trolley, with sauces
Boiled meats wheeled to the table on the house's trolley, with mashed potato, salsa verde, the green herb sauce, and friggione, onions cooked down with tomato. Cremona mostarda, candied fruit in mustard syrup, comes on the side.
In Madrid
Cocido madrileño
Malacatín · La Latina · ~€32 pp
Cocido, chickpeas, cabbage and boiled meats simmered together and served in passes, the broth first, then the rest. The stew the house is known for, and our lunch.
In Paris
La véritable poule au pot
La Poule au Pot · Les Halles · ~€80 pp
Poule au pot, a hen simmered in its pot with vegetables, with sauce poulette, a velouté of the broth. The main we'd share between two.
In Vienna
Tafelspitz
Plachutta Hietzing · Hietzing · ~€65 pp
Beef simmered in broth, served from the pot with its broth first
Tafelspitz, beef simmered in its broth and brought in the copper pot with bone marrow, root vegetables, Apfelkren, apple horseradish, and chive sauce. Broth first, beef after: the reason to make the trip to Hietzing.