Casa Lucio is a madrileno taberna restaurant in La Latina, Madrid.
Casa Lucio on Cava Baja in Madrid's La Latina has cooked the huevos rotos (broken eggs over fried potatoes) since 1974. Kitchen leans madrileno taberna.
Editorially verified May 19, 2026 by Lewis Vaughan, TableJourney editor. Source.
Signature dishes: Huevos rotos, Cocido madrileno, Solomillo
Must order: The huevos rotos on a bed of fried potatoes, then a half-portion of the solomillo or the cocido.
Tip: Book ten days ahead by phone; Casa Lucio rarely takes online reservations. Ask for the downstairs dining room when you book.
Address: Cava Baja 35, 28005 Madrid
Lhardy on Carrera de San Jeronimo in Madrid has run the wood-panelled dining rooms above its Parisian-style charcuterie counter since 1839, serving.
Signature: Cocido madrileno, Callos a la madrilena, Consome de ave
Order: The three-volcado cocido madrileno on a Tuesday or Thursday.
Tip: The downstairs counter pours consome from the silver urn for 4 euros standing up; the cocido is upstairs by reservation.
Casa Ciriaco on Calle Mayor in Madrid has served the gallina en pepitoria (hen in almond and saffron sauce) since 1929, three steps from where Alfonso XIII.
Signature: Gallina en pepitoria, Callos a la madrilena, Perdiz estofada
Order: The gallina en pepitoria with rice and the callos a la madrilena. Half-bottle of house Valdepenas.
Tip: Closed Wednesdays. The Tuesday and Thursday cocido is the surest order; the dining room is full of regulars by 14:30.
Taberna La Bola near the Teatro Real in Madrid has cooked the cocido madrileno in individual clay pots over charcoal since 1870. Located in Centro.
Signature: Cocido madrileno, Callos a la madrilena, Bacalao con tomate
Order: The cocido madrileno served the three traditional volcados.
Tip: Cocido served at lunch only; book three days ahead for weekday lunch. Cash strongly preferred. No card terminal until late 2024.
Casa Mono in Madrid's Arguelles district is the modern taberna by chef Ramiro Vazquez, with a market-led carte of croquetas, tartares and slow-braised.
Signature: Carrillera estofada, Croquetas de jamon, Tartar de atun
Order: The croquetas de jamon and the carrillera estofada with potato puree. A glass of Lopez de Heredia rosado.
Tip: Book a week ahead for Saturday lunch; the dining room is small. Lunch menu del dia runs 22 euros weekdays.
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.
Signature: Steak tartare, Lomo en manteca, Tuetano asado
Order: The lomo en manteca (pork loin in lard) and the bone marrow roasted with capers. Glass of Mencia by the glass.
Tip: Walk-in only; arrive before 13:30 for lunch or 20:30 for dinner. The bar stools are the seats locals want.
Sacha in Madrid's Chamartin is the bistro by Sacha Hormaechea, whose lazy-tortilla and lasana de boletus are reference dishes for half the country's modern.
Signature: Tortilla vaga, Atun con caviar, Lasana de boletus
Order: The tortilla vaga (lazy tortilla, undercooked and topped with caviar) and the lasana de boletus.
Tip: Book three weeks ahead; tables of two are easier than four. The dining room is intimate, the chef circulates between courses.
