Gastronomía Madrileña


The Region of Madrid combines tradition and innovation. Our region has known how to adapt to the times without giving up its traditions, and as an example, its gastronomy. Although its most worthy representative is the 'cocido madrileño' (stew) paired with Madrid wines, the Castilian cuisine offers much more, allowing us to taste the most authentic flavours. Enjoy!

Throughout history, Madrid's gastronomy has been influenced by the rest of the surrounding regions due to the search for employment in the capital, to leave the countryside behind. As a result, and thanks to subsequent tourism, it has become a gastronomic melting pot of international cuisines.

To open our mouths, first of all we will talk about the traditional dishes and of course about the star dish, the 'cocido madrileño', which is served in three different courses: first a soup, then the chickpeas accompanied by carrots, potatoes and cabbage, and finally the meats, generally beef.

With a very good reputation, we find other proposals such as tripe, garlic soup, veal and lamb stews, chicken in pepper sauce, and hunting meat such as wild boar, fallow deer or partridge, among others that are not lacking in the most traditional menus. We cannot forget about fish, with recipes as tasty as cod and baked sea bream.

But if there is something that represents us are the famous 'tapas' (snacks) among which we find the potato omelette with or without onions, the fried eggs, the patatas bravas, the grilled ear, the mushrooms, the prawns with garlic or in batter, the snails, dishes of offal like sweetbreads or gallinules, or the well known squid sandwiches. A classic!

And what about for the dessert? We highlight the melons from Villaconejos or the strawberries from Aranjuez simply for their unbeatable quality. Those with a sweet tooth are in luck as they will find a wide variety of sweets depending on the time of year we are in, so they can choose from 'buñuelos de viento' (wind fritters) and Saint's bones in All Saints Day; 'rosquillas tontas, lisas, francesas and de Santa Clara' (doughnuts) in San Isidro; the bread rolls, the 'tejas', the 'barquillos', 'torrijas', 'bartolillos' and 'pestiños' with honey in Easter; and the delicious King cake in Christmas. Of course, and although it is not a dessert itself, the most popular, known and typical of Madrid may be the chocolate with 'churros', a perfect option to warm up on the coldest days of the year.

To finish our special menu, we would like to highlight the wines of the region, young, aromatic and fruity, whether they are rosé, red or white, and which have had the "Vinos de Madrid" Designation of Origin since 1990. Liquors such as anisette from Chinchón or the popular beer or sangria are also ideal options to accompany meals and celebrations.

You have many reasons to enjoy the Region of Madrid, and from now on one more, its gastronomy, worthy of the most demanding palates. We are waiting for you!
More info: Gastronomy routes

Image credits: © Comunidad de Madrid