It isn’t fried, nor is it sold in a restaurant. The best torrija in Madrid 2026, chosen on March 23 by the Association of Chefs and Pastry Chefs of Madrid (ACYRE), comes from La Raspa VK, a food stall located in the Numancia Market, right in the heart of the Vallecas neighborhood.
The recipe retains the traditional flavors of cinnamon, lemon, and orange, and the twist is that it isn’t fried in oil but caramelized in butter. This makes it one of the best options for trying this traditional Holy Week treat, priced at 5 euros.
Just like grandma used to make
The creator of this recipe is Paula Beer, who is already well-known in the world of torrijas. Last year, she won the award for the most innovative torrija with her violet caramel creation at the Alcorcón Nude Cake bakery, and this year she returns to the podium with a more traditional version.
As the chef explained, La Raspa VK’s torrija follows the traditional recipe and uses brioche bread made right at the stall. For her, the key lies in the classic flavor: “It’s a torrija that reminds you of the ones grandmothers used to make, and that’s what we think people love so much, ”she said after hearing the jury’s decision.
Innovation with a donut flavor
Those looking for more innovative flavors can also find a tiramisu-style torrija at La Raspa VK, although this year the option that has been awarded as the most innovative is the Torridonut from the Plademunt restaurant.
Located in Alcalá de Henares, this establishment has created a doughnut-shaped torrija that takes nearly 40 hours to prepare. As they explained upon receiving the award, they make their own traditional sweet dough, similar to mona, which they cut and fry into a doughnut shape.
To achieve the characteristic flavor of torrija, they infuse it with milk flavored with sugar, cinnamon, lemon, and orange, and also sprinkle it with sugar and cinnamon, creating a perfect blend of technique and tradition.
The value of local products
The contest to find the best torrija in Madrid 2026 is not just a competition among restaurants and bakeries, but also serves to highlight one of the icons of Madrid’s culinary scene.
The organization aims to promote this recipe as well as products native to the Community of Madrid, so one of the requirements was that at least two ingredients in the recipe bear the M seal for Madrid Certified Product.