The monumental Toledo always deserves one and a thousand visits, even if you have to deal with the hordes of tourists that usually crowd its intricate streets. This boom in tourism somewhat tarnishes the gastronomic vision of the historic center, with the tapas bars somewhat scattered around the city. But if there is a local and a tapa that is equally repeated among recommendations from Toledo and visitors, it is without a doubt The Clover and his already famous bomb.
What began as a small bar with barely the capacity to serve breakfast and drinks accompanied by a small bite, has become throughout its 40 years of history into an entire institution in Toledo, attracting all types of clientele at any time of the day. The brewery gained real momentum as a result of the great reform of 2008which expanded and modernized the premises, but its fame has been earned, above all, thanks to its mythical bomb and the different fleas.
With a contained but varied menu, which has changed over the years, the aforementioned tapas have always been fixed since its inception, the bomb being the true emblem from the premises It is now almost an icon of Toledo, sharing the podium with other dishes of purely La Mancha traditional cuisine, such as carcamusas, partridge or deer, hallmarks of the Imperial City that El Trébol does not forget either.
The illusion of a 20-year-old entrepreneur
Behind El Trébol is Alamo VentureToday he has become a well-known -and award-winning- successful businessman with numerous premises and businesses in both Toledo and Madrid, who has even ventured across the Atlantic with hotel projects. But the career of this professional veteran today began with just 14 years oldwhen he started working in the Madrid hotel business.
native of The Yébenesalready of legal age, del Álamo returned to Toledo to work in the now-defunct Galería Comercial del Miradero, to launch himself with 20 years to open his own business. With an illusion that he says has accompanied him throughout his career, his savings and the help of his parents, the young entrepreneur opened El Trébol.
It was the year 1982 and the historic center of Toledo offered a very different image from the current one, with enormous untapped potential that del Álamo knew how to see and take advantage of. They wouldn’t be long in coming more local in the area (La Abadía, La Tabernita…) until the creation of a company with which to expand their businesses, finally founding the Live Toledo Group.
In the year 2007 the Royal Foundation of Toledo awarded him an award for his contribution to the revitalization of the historic center, one of the many awards he has received throughout his prolific career as a hotelier and businessman. And it all started with a small bar, no dining room and no kitchen.
Tapas between centuries of history
Of that tiny bar that congregated customers and students on the improvised terrace, all that remains is the same space that the bar occupies today, enlarged, with its back to a terracenow yes, well conditioned and for which always there is usually a queue to find a place almost at any time.
The ambitious reform that started at the end of 2007 culminated in a much larger premises, equipped with a complete kitchen and various spaceswith an upper floor and a small basement that, in addition to being a store, also has room for tables, somewhat crowded. You have to take advantage of every inch of a place that tends to fill up at peak times, from breakfast to dinner.
The work was carried out respecting the archaeological remains of the building and the street that show the historical past of the city. The ambitious project included the work of archaeologists and contributed to restoring three baroque facades and vestiges that cover the first prehistoric settlement up to the 18th century, with remains of Roman masonry and old wells.
Is successful rehabilitationperfectly integrated into the atmosphere of the place, contributes to the fact that the wait until you get a table is not so tiresome, and you can always hang out with the first beer -here, a pint- of local craft beer at the bar.
The menu has been adapting somewhat to current trends with dishes that come and go, such as tomato stuffed with avocado tartare or the Greek salad, but in general, classic tapas and portions are maintained both from all over Spain (ensaladilla, patatas bravas, croquettes and croquettes…) as well as typical Manchego cuisine (the cazuelita de deer and boletus stew), in addition to some wonderful grills where we must highlight the magnificent point of some delicious vegetables accompanied by romesco sauce.
A cover that is the bomb
It is La Tapa, with capital letters, the famous and renowned Bomba Trébol, the pride and spoiled girl from the premises It’s not that it’s him summun of haute cuisine or a unique milestone without equal, but if it has been succeeding for years, it is for a reason.
They confess to us from the brewery itself that it is based on the also famous barceloneta bombalso already a popular cover in Barcelona and replicated throughout the country, “It is inspired, but adapted to the zone. Made with products from La Mancha “. In addition, it is particularly less mazacote than some of her relatives, it is not so filling, and it is served in a way that is already an emblem of the place.
The bomb consists of a ball of stuffed boiled potato with stewed meat and peppers, wrapped in a thin batter that is crunchy and not at all oily when fried, served always half openwith homemade tomato sauce and a touch of aioli, a juicy and slightly spicy finish to round off the set.
To the question of whether he has ever considered removing the bomb from the letter, the answer is a resounding no. “The bomb is the essence and what gives meaning to the history of Clover. We have never thought of removing it. In our store we see parents and even grandparents sharing bombs with their children and grandchildren, telling them how many years they have been eating them.”
The only thing that has changed in these 40 years has been a slight modification of the tarnishedalthough they do not rule out testing possible variants from the cover, like the version of the cod bomb that was on the menu years ago. Maybe there is a vegan version on the horizon? “We’re open and we love to try. So who knows. Maybe one day.”
What to ask for. The pump (€4) is absolutely essential, even if it is to comply and see first-hand if it deserves the fame it has. The clover flea (loin, pepper, ham and pepper sauce, €3) is another of his most requested references, but we opted to especially recommend the deer stew (€8), the carcamusas (€6.5) and , to balance, the wonderful grilled vegetables (€8). The pint of Buenaventura Lager, made in-house, goes very well. Less interesting are the three desserts that are on the menu, which we did not try.
Practical Data
Where: C/ de Santa Fe, 1, Toledo.
Half price: €15-20.
Contact: 925 28 12 97 and on its website. It does not accept reservations.
Schedule: Mon 9:00-00:00; Saturdays and holidays 11:00-1:00; Sundays 11:00-0:00.
Photos | El Trébol brewery and its own
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