Taberna La Bola is a cocido madrileno specialist restaurant in Centro, Madrid.
Editorially verified May 19, 2026 by Elliot Marsh, TableJourney editor. Source.
2 hours
Learn about the different types of oysters found in Spain and how to open and prepare them in a workshop. Taste oysters paired with sparkling wines and cavas.
2h 30m
Learn to cook an authentic Spanish paella in a professional kitchen while enjoying homemade sangria, traditional tapas and the guidance of an award-winning chef.
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.
Address: Calle de la Bola 5, 28013 Madrid
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.
OrderThe croquetas de jamon and the carrillera estofada with potato puree. A glass of Lopez de Heredia rosado.
TipBook 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.
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.
