Casa Mono is a spanish restaurant in Chamberi, Madrid.
Editorially verified May 31, 2026 by Elliot Marsh, TableJourney editor. Source.
Guided tour · 3h 30m
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.
4 hours
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...
Address: Calle de Tutor 37, 28008 Madrid
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.
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.
OrderThe tortilla vaga (lazy tortilla, undercooked and topped with caviar) and the lasana de boletus.
TipBook three weeks ahead; tables of two are easier than four. The dining room is intimate, the chef circulates between courses.
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.
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.
OrderThe tortilla vaga (lazy tortilla, undercooked and topped with caviar) and the lasana de boletus.
TipBook three weeks ahead; tables of two are easier than four. The dining room is intimate, the chef circulates between courses.
La Carmencita on Calle Libertad in Madrid's Chueca has run the 1854 taberna under Carlos Zamora since 2014, recovering the original recipes and pouring.
OrderThe Thursday cocido madrileno, the croquetas de jamon, and a vermut de grifo before lunch.
TipCocido on Thursdays only. Book a week ahead. The terrace on Calle Libertad seats eight; the inside dining room is wood-panelled.
El Sur in Madrid's Lavapies has cooked the steak tartare table-side, the croquetas and the pulpo a la gallega since the 1980s. Priced at €€.
OrderThe steak tartare prepared on the trolley and the pulpo a la gallega. A bottle of Mencia.
TipBook a week ahead for weekend dinners; tables of four are easier than two. Lunch menu del dia runs 18 euros weekdays.
Malacatin off Plaza de la Cebada in Madrid's La Latina has cooked the cocido madrileno in clay pots since 1895. Kitchen leans cocido madrileno specialist.
OrderThe cocido madrileno on Tuesday, Thursday or Saturday lunch. A jug of Vino de Pitarra at room temperature.
TipCocido served at lunch only, three days a week. Book five days ahead; cash strongly preferred at the bar.
Casa Mingo on Paseo de la Florida in Madrid is the Asturian sidreria since 1888, serving roast chicken and natural cider poured from height.
OrderA whole roast chicken (12 euros) and a bottle of sidra natural poured from arm's length.
TipWalk-in only; arrive before 13:30 or after 22:00 to skip the queue. Pollo and a bottle of sidra for 18 euros per person.
