Cylinders of cold bechamel rich with diced jamón ibérico, breadcrumbed and deep-fried to a crackling shell. Madrid's most-ordered tapa, the test of any tasca.
Spanish croquetas evolved from French croquettes brought to Madrid courts in the 19th century; Spanish cooks deepened the bechamel and folded in ham, the bones from which give a long-simmered stock. Javier Bonet's Sala de Despiece in Chamberi (originally on Ponzano, moved to Alonso Cano in 2024) helped redefine the modern small-batch Madrid tapa; older tabernas at Casa Mariano, La Tape and dozens of vermuterias serve the canonical bar croqueta daily.
Sala de Despiece in Madrid's Chamberi runs the room like a butcher's counter: stainless steel benches, white tiles and the meat carved in front of you.
OrderThe lomo en manteca (pork loin in lard) and the bone marrow roasted with capers. Glass of Mencia by the glass.
TipWalk-in only; arrive before 13:30 for lunch or 20:30 for dinner. The bar stools are the seats locals want.
La Tape on Calle San Bernardo in Madrid is the wine-bar-and-tapas room since 2015, with 80 by-the-glass references, a focused daily-changing tapas pizarra.
TipWalk-in. Closed Sundays. The corner terrace seats 14; the inside bar is the standing-room scene.
Casa Mariano on Cava Baja in Madrid's La Latina has run the Sunday vermut crowd since the 1960s, with the tortilla, croquetas and the broken-egg dishes.
OrderTortilla de patatas con jamon (10 euros), croquetas de jamon and a vermut de grifo.
TipWalk-in only Sundays during the vermut crawl; the bar is full by 13:30. Cash preferred. Closed Mondays.
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.
Get immersed in Spanish food culture with a hands-on cooking class led by local chefs. Choose between a paella class with a market visit in the morning or a tapas clas...