Jurucha is a basque restaurant in Salamanca, Madrid.
Jurucha on Calle Ayala in Madrid's Barrio de Salamanca has run the same-family barra of more than 60 Donostiarra-style pinchos since 1962, with the gildas.
Editorially verified May 31, 2026 by Lewis Vaughan, TableJourney editor. Source.
Signature dishes: Pinchos donostiarras, Tortilla de patata, Gildas
Must order: A round of gildas, the tortilla de patata, and whichever fish canape the bar shows today. A cana of Mahou.
Tip: Stand at the barra; sit-down tables miss the point. Closed Sundays and holidays. Cash and card accepted; pinchos charged per piece.
Address: Calle de Ayala 19, 28001 Madrid
El Pescador on Ortega y Gasset in Madrid's Salamanca has sourced Galician seafood from Pescaderias Coruñesas since 1975, with the live-tank centollo.
Signature: Centollo, Pulpo a la gallega, Croquetas de chipiron
Order: A centollo (spider crab) from the live tank and the pulpo a la gallega. A glass of Albarino from Rias Baixas.
Tip: Book five days ahead for weekend dinner. The bar opens 12:30 onward and is the easier door at lunch; the dining room is closed Sundays.
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.
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.
El Pescador on Ortega y Gasset in Madrid's Salamanca has sourced Galician seafood from Pescaderias Coruñesas since 1975, with the live-tank centollo.
Signature: Centollo, Pulpo a la gallega, Croquetas de chipiron
Order: A centollo (spider crab) from the live tank and the pulpo a la gallega. A glass of Albarino from Rias Baixas.
Tip: Book five days ahead for weekend dinner. The bar opens 12:30 onward and is the easier door at lunch; the dining room is closed Sundays.
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.
Signature: Chuleton de ternera, Cochinillo, Callos
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.
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.
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.
La Falda de Chamberi took over the historic Sylkar space in Madrid in 2024 and now bakes the official 2025 national-champion tortilla de patatas of Spain.
Signature: Tortilla de patatas, Pimientos del padron, Croquetas
Order: Tortilla de patatas (12 eggs and 3 extra yolks, no onion) cooked to a runny middle.
Tip: Reservations are wise after the 2025 championship win; lunch service from 13:30 is calmer than the dinner sitting.
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.
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. Located in Centro.
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.
