For Madrilenians, cocido is not a luxury, at least not in the economic sense, it is a tradition, it is what you eat on cold Sundays at your grandmother’s house. But being such a complete stew, it lends itself to many reinterpretations and Quique Dacosta, a reference of haute cuisine, pays tribute to the version that King Alfonso XII took on Thursdays at the Ritz 115 years ago.
Under the majestic glass dome of the iconic Palm Court, on Tuesdays and Thursdays the hotel makes the classic recipe book its own and elevates it to an experience as elegant as it is traditional, combining the century-old know-how of the house with the highest quality ingredients and the indisputable stamp of the most modern creativity.
The three turns of the Ritz stew
The stew is served on silver platters that have survived a century, including the total renovation that the hotel underwent in 2021. The traditional three vuelcos are also maintained: first, a soup of angel hair noodles, prepared with rib broth, acorn ham bones, chicken and selected sausages; second, chickpeas from Pedrosillano and seasonal vegetables; and third, the whole meaty display that tops off the meal, which includes black pudding from Avila, bacon, chorizo, blood sausage, chicken and cocido balls. This menu, reinterpreted by Dacosta and head chef Thomas Stork, respects the tradition of cocido ritziano, cooked slowly and served under the elegant dome to rediscover the authenticity and excellence of Madrid’s most traditional dish.
As an accompaniment, a tomato sauce with cumin is served, which is not easy to find in most restaurants where cocido is served, but which is as traditional as the Puerta del Sol.
The wine pairing proposed by the house is the Madrid red El Regajal, aged 13 months in French oak and from Aranjuez, bringing balance and refinement to an experience designed for sybarites and nostalgics of classic luxury. Although the king liked to drink it with a glass of champagne to balance the rustic with the fine, a very Bourbon balance. To top it all off, the menu includes a torrija with ice cream for dessert.