José Carlos Capel

"Made with Ulzama sheep milk, they are particularly unctuous. Elegant and very tasty."

Vicente Ramon

"The menu always keeps some considered dishes as fixed, such as the fantastic croquetas de jamón iberico, made with Latxa sheep's milk, which gives them a special flavour and smoothness. Intermediate size, the ratio of breading and creamy bechamel is just perfect."

Macarena Escrivá

"The Best Croquetas in Madrid: Arzábal - Their croqueta de jamón ibérico is cooked with latxa milk so that, as more fat than cow's milk, less flour can be used in favour of a long and intense flavor. The recipe has won several awards in gastronomy."