Posada de la Villa is a castilian asador restaurant in La Latina, 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.
Editorially verified May 31, 2026 by Lewis Vaughan, TableJourney editor. Source.
Signature dishes: Cordero asado, Cocido madrileno, Callos a la madrilena
Must order: The cordero asado roasted in the wood oven and the cocido madrileno (three vuelcos).
Tip: Book a week ahead for weekend lunch. Cordero orders must be placed when reserving; the lamb is roasted to order.
Address: Calle de la Cava Baja 9, 28005 Madrid
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.
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.
Signature: Fabada asturiana, Bonito de Asturias, Arroz cremoso de bogavante
Order: The fabada asturiana with compango and the arroz cremoso de bogavante. A bottle of Albarino from Rias Baixas.
Tip: Book 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.
Signature: Cordero asado, Migas pastoriles, Patatas bravas
Order: The cordero asado from the wood oven (1/4 lamb portion) and the migas pastoriles with grapes.
Tip: Book 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.
Signature: Bacalao rebozado, Callos a la madrilena, Croquetas
Order: Bacalao rebozado at the counter (5 euros per piece) with a cana. Add the callos in winter.
Tip: Walk-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.
Signature: Pinchos donostiarras, Tortilla de patata, Gildas
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.
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.
