More than eating, if you are a foodie(as a substitute for foodie), what you are probably looking for is where to dine in Madrid. It is true that the difference may seem insignificant, but it is not exactly the same. Bec...
The Mercado de San Miguel is Madrid’s best known and most centrally located gastronomic market. The halls have maintained their original structure, so decorative and typical of the early twentieth century, which h...
Casquería may not be photogenic enough for the times we live in, but it is a fundamental part of Madrid’s gastronomy. Their appearance (and smell in many cases) means that redfish are only praised by those who hav...
Tripe is the most mainstreamdish of the casquería. After the cooked is a basic of Madrid’s gastronomy that grandmothers used to prepare and any neighborhood bar would serve it as a tapa. Now…...
Madrid’s bakeries are recovering traditions that have almost disappeared while innovating at the same time. The smell of fermenting flour, the crunch of the crust or the soft touch of your hands through the floury...
Crêpes are made from a thin batter of egg, flour, butter and sugar that takes minutes to prepare and cook in seconds, it’s as close to fast food as you can get french cuisine has contributed. There are sweet ones,...
One day you’re in short sleeves and a week later you can’t hold out in any of them terraces in Madrid unless covered. In this city, terracing is a religion, or at least it is the most common hobby, and it&he...
Brazilian restaurants in Madrid have the task of summarizing the gastronomy of one of the largest countries in Latin America, with more than 27 states, each with its own particularities and full of influences from...
A good traditional plan starts or ends with standing in line at one of Madrid’s churrerías. Flour, water and salt are the main ingredients of this dessert? breakfast? snack? that might look easy to make, but anyon...
Ramen in Madrid continues to conquer local palates, which are as accustomed to hearty soups as they are to hearty soups the stew. This Japanese dish is so internalized that as soon as the capital’s temperatures dr...