Sobrino de Botin is a castilian asador 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 los Cuchilleros 17, 28005 Madrid
Lhardy on Carrera de San Jeronimo in Madrid has run the wood-panelled dining rooms above its Parisian-style charcuterie counter since 1839, serving.
OrderThe three-volcado cocido madrileno on a Tuesday or Thursday.
TipThe downstairs counter pours consome from the silver urn for 4 euros standing up; the cocido is upstairs by reservation.
Casa Ciriaco on Calle Mayor in Madrid has served the gallina en pepitoria (hen in almond and saffron sauce) since 1929, three steps from where Alfonso XIII.
OrderThe gallina en pepitoria with rice and the callos a la madrilena. Half-bottle of house Valdepenas.
TipClosed Wednesdays. The Tuesday and Thursday cocido is the surest order; the dining room is full of regulars by 14:30.
Taberna La Bola near the Teatro Real in Madrid has cooked the cocido madrileno in individual clay pots over charcoal since 1870. Located in Centro.
OrderThe cocido madrileno served the three traditional volcados.
TipCocido served at lunch only; book three days ahead for weekday lunch. Cash strongly preferred. No card terminal until late 2024.
Casa Lucio on Cava Baja in Madrid's La Latina has cooked the huevos rotos (broken eggs over fried potatoes) since 1974. Kitchen leans madrileno taberna.
OrderThe huevos rotos on a bed of fried potatoes, then a half-portion of the solomillo or the cocido.
TipBook ten days ahead by phone; Casa Lucio rarely takes online reservations. Ask for the downstairs dining room when you book.
Lhardy on Carrera de San Jeronimo in Madrid has run the wood-panelled dining rooms above its Parisian-style charcuterie counter since 1839, serving.
OrderThe three-volcado cocido madrileno on a Tuesday or Thursday.
TipThe downstairs counter pours consome from the silver urn for 4 euros standing up; the cocido is upstairs by reservation.
Casa Ciriaco on Calle Mayor in Madrid has served the gallina en pepitoria (hen in almond and saffron sauce) since 1929, three steps from where Alfonso XIII.
OrderThe gallina en pepitoria with rice and the callos a la madrilena. Half-bottle of house Valdepenas.
TipClosed Wednesdays. The Tuesday and Thursday cocido is the surest order; the dining room is full of regulars by 14:30.
Taberna La Bola near the Teatro Real in Madrid has cooked the cocido madrileno in individual clay pots over charcoal since 1870. Located in Centro.
OrderThe cocido madrileno served the three traditional volcados.
TipCocido served at lunch only; book three days ahead for weekday lunch. Cash strongly preferred. No card terminal until late 2024.
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.
