The counters in Madrid worth queuing for: bread, pastry, and the morning ritual.
Bakery counters in Madrid worth queuing for: levain breads, laminated pastry, regional bakes and the morning ritual.
La Mallorquina on Puerta del Sol in Madrid has sold the napolitana de crema (custard-filled puff pastry) since 1894. Open daily 09:00-21:00.
Worth the queueNapolitana de crema
TipWalk-in only; the counter fills up by 09:30. Cash strongly preferred at the counter. The upstairs cafe takes seated customers.
Casa Mira on Carrera de San Jeronimo in Madrid has made the turron de Jijona by hand since 1842, opened by Luis Mira after he moved from Jijona to Madrid.
Worth the queueTurron de Jijona
TipClosed Sundays. Cash preferred. The Christmas-season queue forms in November; turron sold all year, polvorones in autumn. Closed July-August.
Viena Capellanes in Madrid is the 1873-founded confiteria that gave the capellan pastry its name. Located in Centro. Open daily 08:00-21:00.
Worth the queueCapellan (Madrid pastry)
TipOpen daily. The capellan pastry (1.80 euros) is the morning-coffee headline; the emparedados de jamon for take-away lunch.
Panic on Calle Conde Duque in Madrid's Malasana is the city's reference sourdough bakery since 2015 by chef Javier Marca, with 24-hour fermented breads.
Worth the queuePan de masa madre
TipOpen Tue-Sun; closed Monday. Whole loaves (4 to 9 euros) sell out by 13:00; arrive early or order ahead by phone.
Levaduramadre on Calle Lagasca in Madrid's Salamanca is the artisan sourdough bakery chain founded in 2014, with rye, spelt and white sourdoughs.
Worth the queuePan de centeno
TipThe Salamanca flagship has a cafe counter. Whole loaves run 5 to 8 euros; the pan de centeno sells out by 13:00.
Confiteria La Campana off Plaza Mayor in Madrid is the original bocadillo de calamares counter since 1956, with the squid rings fried in a small kitchen.
Worth the queueBocadillo de calamares
TipWalk-in only; counter open daily until late. Cash preferred. The bocadillo (5 euros) is the only headline order.
Antigua Pasteleria del Pozo on Calle del Pozo near Puerta del Sol is Madrid's 1830-founded oldest bakery, run by the heirs of Julian Leal Charle since 1900.
Worth the queueHojaldres
TipClosed weekends. Cash preferred. The hojaldres are the signature; torrijas during Holy Week are the seasonal headline.
Horno de San Onofre in Madrid's Gran Via is the 1972-founded panaderia and pasteleria with the canonical rosquillas de San Isidro (May festival ring.
Worth the queueRosquillas de San Isidro
TipClosed Sundays. The rosquillas de San Isidro (10 euros per box) appear from late April to early June.
El Pan de la Tia Javiera in Madrid's Lavapies is the artisan bakery since 2014, with sourdough breads, traditional Manchego pan rustico and a daily-changing.
Worth the queuePan rustico
TipClosed Sundays. Whole loaves run 4 to 7 euros; the focaccia (3 euros per slice) sells out by 14:00.
Celicioso in Madrid's Chueca is the city's reference 100 percent gluten-free bakery since 2012, with celiac-certified breads, pastries and a small cafe carte.
Worth the queueGluten-free chocolate cake
TipOpen daily. The gluten-free chocolate cake (5 euros per slice) and the croissant alternative are the headlines.
Horno de la Santiaguesa on Calle Mayor in Madrid is the 1893-founded confiteria with the tarta de Santiago (Galician almond cake) and a daily-changing fresh.
Worth the queueTarta de Santiago
TipClosed Sundays. The tarta de Santiago whole (15 euros) or by slice (3.50 euros) is the headline.
2 hours
Learn how to make a traditional Basque cheesecake in a hands-on class in Madrid. Sip on a glass of cava or champagne, master the techniques, and enjoy a wine pairing w...
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Enjoy incredible local tapas and a fun, informative, private or shared walking tour of Madrid’s historic city center. Discover how the city’s food and history go together.
Guided tour · 3 hours
Enjoy a delicious initiation to Spanish cuisine at the small, family-owned eateries Madrid locals know and love best.