Just a few days ago, the Chirón restaurant in Valdemoro (Calle de Alarcón, 27) added another gastronomic accolade to its Michelin star: first prize in the “Best Tripe in the Community of Madrid” contest, a competition organized by the Association of Chefs and Pastry Chefs of Madrid (ACYRE Madrid) in collaboration with the Community of Madrid.
With this competition, held as part of the Salón Gourmets, the aim was to highlight one of the most traditional dishes of the regional cuisine“by recognizing technique, respect for the product, and culinary excellence,”according to the organizers.
Restaurants from different parts of the region that have already experienced winning such competitions participated in the tournament, such as La Raspa de VK (winner of the Best Torrija in Madrid 2026 award) and Plademunt. El restaurante imaginario ( Best Torrija in Madrid 2024 and Second Best Tortilla in Madrid 2025), in Alcalá de Henares.
In the end, it was this Valdemoro establishment that most impressed the jury, in a display true to its own essence: that of a restaurant outside the capital that has achieved a balance between haute cuisine and traditional fare at very reasonable prices.
The secret behind Madrid’s best tripe 2026
When asked what sets Chirón’s tripe apart from that of the other contestants, Chef Estefanía Cazalla speaks, above all, of the product itself: “We use black tripe, tripe, snout, and feet. Additionally, we incorporate an Asturian sausage that adds a slightly spicy touch.”
On the other hand, in the sofrito they use onions bearing the M Certified Product seal—as part of one of the contest’s requirements: to use at least two ingredients with this designation—and their own Madrid-produced olive oil, combined with Joselito ham.
Dining at Chirón, “Madrid market-inspired haute cuisine”
The main reason Chirón is known is precisely because of the contrast between the quality of its cuisine —recognized, as we’ve mentioned, with a Michelin star, and defined as “Madrid market haute cuisine”— and the prices at which its tasting menus can be enjoyed.
The most striking example is its comprehensive executive menu, which for €43 includes the following:
- Welcome appetizers:
- First course: stew of fresh white beans, scarlet shrimp, scorpionfish, and piparra peppers.
- Fish: Emulsified turbot and anise-flavored fish stew.
- Meat: grilled beef entrecôte, green pepper, and potatoes in various textures.
- Dessert: carrot cake with fresh cheese and spices.
- Desserts.
The rest of the menus and information on how to reserve a table can be found on their website.