Traditional food of Madrid

Spain is thought to be the country with the most bars in the world. Thanks to this, in Madrid you will find a good selection of restaurants where you can enjoy the traditional dishes of Madrid’s cuisine, like the traditional cocido madrileño and the delicious guiso de callos. Beyond the timeless bars, Madrid’s residents love to have beers on the city center’s terraces, ideally paired with tasty tapas, including patatas bravas or the emblematic pincho de tortilla. On summer evenings, nothing could be better than enjoying a refreshing sangria, a traditional drink made with fresh seasonal fruits and red wine. If you are looking for a place to stay in Madrid, we suggest you consider the Only YOU Boutique Hotel, ideally located in the center, to enjoy the local cuisine.

More than a traditional dish, cocido madrileño could be considered a metaphor for the city and its people. The secret of this traditional recipe is in the finesse of the soup, the smoothness of the garbanzos and the quality of the meats. According to tradition, you should eat it in three stages: first, the soup; then, the garbanzos and vegetables; and finally, the meat. You can taste this hearty traditional winter dish in many century-old restaurants, such as La Bola and Casa Botín. It comes in very generous quantities, so one portion can feed two or even three people. 

What is key to this dish, a gastronomic pinnacle of Madrid cuisine, is that the callos must be very clean and the quality of the raw materials added must be excellent, in general: chorizo, morcilla, cow feet and snout, and a good smoked Spanish paprika. The result is a stew with a lot of flavor and an incredible sauce. If you visit San Lorenzo de El Escorial, we recommend the one served at Montia restaurant. 

There are many ways to prepare a tortilla de patata, definitely one of the most widely-eaten throughout Spain: thick or thin, nearly liquid or well done, and above all, with or without onion. Everyone has their favorite. In Madrid, it is very common to have a slice of tortilla in the middle of the day. There are even areas, like Ponzano, where this dish is the true star of its bars and terraces. It is made by frying potatoes in olive oil on low heat (with or without onion). Then, the potatoes are strained, mixed with egg, and cooked again on each side. An exquisite dish you’ll want to eat any time of day!

Churros con chocolate have a special place in Madrid breakfasts and morning snacks. It is very popular to eat them on New Year’s Day to welcome the new year in the sweetest way. The most famous ones are from the historic Chocolatería San Ginés, in the alley of the same name, next to Arenal street, just a few steps from Puerta del Sol and Plaza Mayor. This establishment is open 24 hours a day, 365 days a year, and serves on average 2,000 cups of chocolate and more than 10,000 churros. 

This is a simple but delicious dessert that is very popular during Holy Week in Spain. This delicious treat is prepared by dipping bread in milk and white wine, then battering it with egg and frying it in abundant olive oil. It is served with sugar and cinnamon sprinkled on top. The most spectacular part is the crunchy, sweet exterior contrasting with the creamy, soft interior. 

On top of filling dishes and delicious desserts, in Madrid people like to drink to liven up conversation and fight the heat on summer evenings. 

Sangria is the ultimate summer drink thanks to its fresh, fruity flavors. It is made with red wine, soda and a good selection of fresh seasonal fruits: peach, nectarine, orange, apple and lime juice. Two spoonfuls of sugar are added to the mixture and it is left to sit for two hours so the wine fully takes on the flavor of the fruit. Finally, it is served with ice to enjoy it nice and cold. 

In Madrid you will find beers of all kinds, but what is popular here is going out for cañas (small draft beers). Caña is the name for a beer serving: a 200 milliliter glass. The capital of Spain also boasts that it serves them best: very cold and with foam. It is traditional to have a caña at each bar paired with a tapa (generally complimentary) and continue on to the next establishment.