Malacatin is a cocido madrileno specialist restaurant in La Latina, Madrid.
Editorially verified May 19, 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 la Ruda 5, 28005 Madrid
Posada de la Villa on Cava Baja in Madrid's La Latina has roasted Castilian cordero in a wood-fired oven since 1642, with the cocido madrileno and callos.
OrderThe cordero asado roasted in the wood oven and the cocido madrileno (three vuelcos).
TipBook a week ahead for weekend lunch. Cordero orders must be placed when reserving; the lamb is roasted to order.
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.
Posada de la Villa on Cava Baja in Madrid's La Latina has roasted Castilian cordero in a wood-fired oven since 1642, with the cocido madrileno and callos.
OrderThe cordero asado roasted in the wood oven and the cocido madrileno (three vuelcos).
TipBook a week ahead for weekend lunch. Cordero orders must be placed when reserving; the lamb is roasted to order.
Viavelez near Nuevos Ministerios in Madrid is the modern Asturian founded by chef Paco Ron, now led by Enrique Limon since 2023, with a refined take.
OrderThe fabada asturiana with compango and the arroz cremoso de bogavante. A bottle of Albarino from Rias Baixas.
TipBook a fortnight ahead for weekend dinner. The tasting menu runs 65 euros weekdays; carte is 50 to 70 euros per head.
Los Galayos in Plaza Mayor in Madrid has cooked the Castilian roast lamb and the migas pastoriles since 1894, with a terrace under the arcades and wood-fired.
OrderThe cordero asado from the wood oven (1/4 lamb portion) and the migas pastoriles with grapes.
TipBook the inside dining room for cordero; the terrace is fine for tapas but the lamb needs the wood oven downstairs.
Casa Revuelta off Plaza Mayor in Madrid has fried the bacalao rebozado (battered cod) to standing-room counters since 1924. Located in Centro.
OrderBacalao rebozado at the counter (5 euros per piece) with a cana. Add the callos in winter.
TipWalk-in only; the bar fills up after 13:00. Order at the counter; cash is the default though card now accepted.
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.
OrderA round of gildas, the tortilla de patata, and whichever fish canape the bar shows today. A cana of Mahou.
TipStand at the barra; sit-down tables miss the point. Closed Sundays and holidays. Cash and card accepted; pinchos charged per piece.
