There is a joke circulating in the gastronomic world that—not without reason—is heard every time it is announced that the best dish in the gastronomy of a certain place in Spain is made, precisely, in Madrid. Taberna La Tienta (Calle de Alejandro González, 7) could bear this stigma, but the truth is that its recently obtained recognition as the best torrezno does not compare it—at least for now—with the Soria establishment, but rather validates it as the establishment in the region where the best torrezno de Soria is made.
That was the decision of the jury on Sunday, February 8, which decided that, out of eight restaurants in Madrid, this traditional tavern in the Salamanca district—which has been in business since 1952 but entered the competition for the first time this year—makes a torrezno worthy of competing for the title of Best Torrezno in the World 2026.
The ticket to the final of the competition was provided by “tasty, spectacular torreznos, with juicy lean meat and a crust that crunched in the mouth and when cut,” which “dazzled the jury.”
In the final duel, scheduled for March 8 in El Burgo de Osma (Soria), the Madrid tavern will face restaurateurs from Soria, El Burgo de Osma, Fuentes de Magaña, Valencia, La Vid, Vinuesa, Ólvega, and Zaragoza.
The secret of its torrezno and prices
Image courtesy of: Taberna La Tienta
Ángel Martín, manager of Taberna La Tienta, is cautious when talking about how they prepare their torreznos “because we still have the championship final next month,” but he attributes much of the secret of their success to working with a good product. This is reinforced by other accolades such as their Solete from the Repsol Guide.
Regarding the preparation, he gives a few hints: “Bake at a low temperature for many hours and then press firmly to achieve that juiciness in the meat and the crispiness of the crust.” The torreznos are on the menu for €9.50 for a half portion and €16 for a full portion.