Over recent years, many chefs have even tried to preserve the flavour of cocido madrileño but by presenting it in a way that is far removed from the traditional version. But, where can you eat the best cocido madrileño? There are unquestionably as many variations and secret recipes as people who cook the dish. If a spoon is an essential item for enjoying Madrid’s traditional food, cocido is without a doubt its most universal dish. The beautifully designed contemporary space is a feast for the eyes and the ears with its live music. They serve the best cocktails in this part of town.
Be sure to grab a drink at Garra Bar, located on the ground floor of the hotel. Order the creamy shrimp croquettes, the renowned Santoña anchovies or the beef tartar with mustard and tomato caviar – you won’t be disappointed.
Boasting the best, undisputed views of Gran Via from the rooftop of the Barceló Torre de Madrid Hotel, this restaurant serves up beautifully prepared local and national cuisine, with an international twist. The wine menu offers a wide selection of tantalising options. Choose from savoury tapas and dishes such as arroz meloso de sepia (silky rice with cuttlefish), lamb chops or succulent locally sourced young beef. Tucked away in the Barceló Emperatriz Hotel, this chic culinary space offers a wonderful menu to spoil any palate. In the nineteenth century, taverns (the heirs to the traditional food served in inns), rustic eateries and the first restaurants serving Madrid’s traditional dishes began to emerge cocido de tres vuelcos (a meaty stew, also known as cocido madrileño), soldaditos de Pavía (fried cod fingers), besugo a la madrileña (oven-baked sea bream), potaje de vigilia (a spinach and chickpea stew), bartolillos (cream turnovers) and much more. Madrid’s population doubled in a short period of time and began to shape a cuisine that can be categorised into the popular and the aristocratic, or the humble and the sophisticated. The same also occurs today, almost five centuries later, with the food of other cultures, which have managed to create a fusion recognised by the city’s many Michelin stars. In spite of having its own cuisine, there’s no doubt that the people of Madrid owe a lot to the Castilians and Manchegans, who brought with them the best of their gastronomy when King Philip II established Madrid as the capital of the Kingdom of Spain in the summer of 1561 and many migrated there in search of better fortunes. This is the recipe for success of Madrid’s cuisine, whose aromas waft through the streets, inviting you to grab a table at one of the many restaurants, bars or terraces.