La Mallorquina is a bakery in Centro, Madrid.
Editorially verified May 19, 2026 by Elliot Marsh, TableJourney editor. Source.
Tip: Walk-in only; the counter fills up by 09:30. Cash strongly preferred at the counter. The upstairs cafe takes seated customers.
2 hours
Learn about the different types of oysters found in Spain and how to open and prepare them in a workshop. Taste oysters paired with sparkling wines and cavas.
2h 30m
Learn to cook an authentic Spanish paella in a professional kitchen while enjoying homemade sangria, traditional tapas and the guidance of an award-winning chef.
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...
Address: Puerta del Sol 8, 28013 Madrid
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.
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.
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.
