Casa Paco off Plaza Puerta Cerrada in Madrid's La Latina is the 1933 asador that pioneered the cast-iron skillet chuleton service: meat is sealed at the front of the room, then finished in the oven.
Signature dishes: Chuleton de ternera, Cochinillo, Callos
Must order: The chuleton de ternera for two (450g per person, 28 euros per head) and the callos in winter.
Tip: Walk-in only at lunch; reservation taken for dinner. The downstairs dining room is the wood-panelled original.
Address: Plaza de la Puerta Cerrada 11, 28005 Madrid
Casa Lucio on Cava Baja in Madrid's La Latina has cooked the huevos rotos (broken eggs over fried potatoes) since 1974. The kings and presidents who eat here all order them.
Signature: Huevos rotos, Cocido madrileno, Solomillo
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.
Casa Dani inside Mercado de la Paz in Madrid's Salamanca has cooked the tortilla de patatas (sliced thick, runny in the centre) for 40 years; locals call it Madrid's best slice of egg-and-potato.
Signature: Tortilla de patatas, Croquetas, Menu del dia
Order: The pincho de tortilla de patatas (2 euros) and the menu del dia (13 euros weekdays).
Tip: Walk-in only; arrive before 13:30 or expect a queue. Cash preferred at the bar; card accepted in the dining room.
Casa Julio in Madrid's Malasana has fried the city's most-talked-about croquetas since 1921, with rotating fillings (jamon, boletus, espinacas con queso) and a queue that snakes onto Calle de la Madera.
Signature: Croquetas de jamon, Croquetas de boletus, Cana
Order: A docena (12 croquetas, mixed flavours) for 13 euros, plus a cana and a vermut at the bar.
Tip: Walk-in only; arrive before 13:00 or after 16:00 to skip the queue. Cash strongly preferred at the bar.
Taberna Antonio Sanchez on Calle Meson de Paredes in Madrid's Lavapies has run since 1830, with bull-fighting paintings on the wall, the rabo de toro on the menu and the original zinc bar untouched.
Signature: Rabo de toro, Callos a la madrilena, Vino de Pitarra
Order: The rabo de toro with patatas and the callos a la madrilena. A jug of Vino de Pitarra to share.
Tip: Closed Sunday evenings and Mondays. Book three days ahead for the dining room; the bar takes walk-ins.
Casa Labra near Puerta del Sol in Madrid has fried the bacalao rebozado in iron pans since 1860; the PSOE was founded upstairs in 1879. The cod is still the headline counter order.
Signature: Bacalao rebozado, Tajada de bacalao, Croquetas
Order: A pincho of bacalao rebozado (1.30 euros) and a tajada de bacalao (boiled and seasoned salt cod) with a cana.
Tip: Walk-in only at the bar; the inside dining room takes reservations for lunch. Cash strongly preferred.
Sobrino de Botin near Plaza Mayor in Madrid is the Guinness-certified oldest restaurant in the world, in business since 1725. The wood-fired oven roasts cochinillo segoviano daily.
Signature: Cochinillo asado, Cordero asado, Sopa de ajo
Order: The cochinillo asado roasted in the 1725 wood oven, then sopa de ajo with poached egg.
Tip: Book the cave dining room downstairs three weeks ahead. Lunch is calmer than dinner; the 14:00 service is the working-day local hour.
Casa Lucio on Cava Baja in Madrid's La Latina has cooked the huevos rotos (broken eggs over fried potatoes) since 1974. The kings and presidents who eat here all order them.
Signature: Huevos rotos, Cocido madrileno, Solomillo
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.
