Viena Capellanes is a bakery in Centro, Madrid.
Editorially verified May 19, 2026 by Elliot Marsh, TableJourney editor. Source.
Tip: Open daily. The capellan pastry (1.80 euros) is the morning-coffee headline; the emparedados de jamon for take-away lunch.
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: Calle del Marques de Urquijo 30, 28008 Madrid
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.
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.
