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Madrid Food: 25 Traditional Foods You Must Try in Madrid

Madrid, Spain’s spirited capital, bursts with life through its historic streets, grand plazas, and lively tapas bars. But what about the food in Madrid? Beyond its famous art museums and flamenco rhythms lies a culinary paradise waiting to be discovered. If you’re wondering what to eat in Madrid, read on to discover 25 must-eat Madrid food favorites that will indulge your palate and broaden your culinary experience in the heart of Spain. Dive in, and let your taste buds explore!

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What is Traditional Madrid Food?

Madrid’s gastronomy, with its deep historical roots and rich cultural tapestry, is a vivid reflection of the city’s evolving social and political landscape. From its early days, Madrid’s cuisine was influenced by the varied dietary customs of the Visigoths, Arabs, and Jews, integrating elements like olive oil, almonds, and spices, which remain culinary staples today.

The city’s transformation into the Spanish capital in the 16th century under Habsburg rule marked a significant culinary evolution, drawing influences from across the burgeoning Spanish Empire. This period introduced New World ingredients such as tomatoes, potatoes, and chocolate into the local diet, significantly diversifying Madrid’s culinary palette.

The 17th and 18th centuries saw Madrid becoming a melting pot of regional cuisines, as people from across Spain migrated to the capital, each bringing their unique culinary traditions.

The region’s cuisine is characterized by its robust and sensible nature, a reflection of the local environment and cold winter weather. Interestingly, despite Madrid’s inland location, encircled by a wide, dry plateau, it benefits from a daily influx of seafood.

Madrid Food: Tapas

Before I start listing the best Madrid foods I want to briefly touch on tapas, the small, savory dishes that are a cornerstone of Spanish cuisine and culture. 

Understanding tapas is key to experiencing the essence of Spanish culture. Tapas are not just food; they embody a social tradition, inviting people to gather, share, and enjoy a variety of dishes together in a relaxed setting. 

The term “tapa” translates to “cover” or “lid,” originating from the old practice of covering a drink with a slice of bread or meat to protect it from flies. Over time, this practical solution evolved into a rich culinary tradition, with each region of Spain having its tapas specialties, influenced by local ingredients and culinary traditions.

How to Enjoy Tapas

  • Bar Hopping: Tapas are traditionally enjoyed by going from bar to bar, sampling a different tapa at each stop. This practice, known as “tapeo,” is not just about eating; it’s about socializing.
  • Sharing: Tapas are meant to be shared. Order a variety and enjoy a little bit of everything with your group.
  • Pairing: Tapas are typically accompanied by drinks. It’s common to enjoy tapas with a glass of wine, beer, or sherry, which complement the flavors of the food.

Tapas Etiquette

  • Timing: Tapas are usually enjoyed in the late afternoon or early evening, though many bars in tourist areas serve them throughout the day.
  • Ordering: Start with a few tapas and order more as you go, depending on your appetite and curiosity.
  • Paying: In traditional tapas bars, you may pay based on the number of toothpicks or plates on your table, though this practice varies.

Madrid Food: Appetizers & Snacks

1. Bocadillo de Calamares (Calamari Sandwich)

Madrid Food: Closeup of Bocadillo de Calamares - a crusty baguette and tender, golden calamari rings.

Ah, the Bocadillo de Calamares, Madrid’s not-so-secret love affair between a crusty baguette and tender, golden calamari rings. This iconic sandwich defies the city’s landlocked logic, bringing a taste of the sea to the Spanish capital’s culinary heartland. 

Its history is a delicious tale of simplicity and ingenuity—it makes you wonder how a city miles from the nearest shore becomes obsessed with a seafood sandwich.

Imagine biting into a perfectly toasted baguette, the crunch giving way to the succulent embrace of lightly battered calamari, each ring fried to a crispy, golden perfection. 

Madrid Food: Man eating a bocadillo de Calamares at a Madrid eatery

Being a big seafood fan, the Bocadillo de Calamares was one of the foods I enjoyed the most in Madrid. The contrast of textures is a symphony in your mouth, the mild, oceanic flavor of the squid harmonizing with the warm, comforting taste of fresh bread. 

Enhancing this delight with a squeeze of lemon is customary, elevating the flavors to a zesty crescendo.

The Bocadillo de Calamares is a testament to the city’s culinary creativity and its love for combining the simple with the utterly delicious. So, next time you find yourself in Madrid, do as the Madrileños do: grab this legendary sandwich, take a big bite, and let the flavors transport you to culinary bliss, no beach required.

2. Queso Manchego

Closeup of plate of Queso Manchego, a cheese made from sheep milk.

Queso Manchego, the Don Quixote of cheeses, hails from the windmill-dotted plains of La Mancha, where it’s been crafted with artisanal pride and sheepish charm for centuries. Made exclusively from the milk of Manchega sheep, this cheese has a tale as rich as its flavor, aging gracefully in the cellars of Spanish history to emerge as a culinary knight in slightly oily armor.

As soon as you take a bite into a slice of Queso Manchego, you can almost feel yourself being whisked on a flavor journey through the arid, herb-scented pastures of La Mancha. Its taste is a complex ballet of sweet, nutty, and tangy notes, with a firm yet crumbly texture that whispers tales of sheep grazing under the Iberian sun.  

It’s this unique taste profile that makes Manchego irresistible, whether savored on its own, paired with a drizzle of honey, or matched with a robust wine. Aged anywhere from 60 days to 2 years, the cheese develops a deep character, much like a well-traveled Spaniard, offering nuances ranging from mildly amusing to profoundly philosophical.

I love hard cheeses and Queso Manchego sits at the apex of my all-time favorite cheeses. Queso Manchego is like biting into a dairy dream spun from the milk of sheep with doctorates in flavor.

Manchego’s versatility means it’s a star on any cheese board and transforms simple dishes into gourmet experiences. Whether it’s the centerpiece of a tapas night or a quiet, indulgent snack, Manchego has the power to elevate any eating occasion.

3. Jamón Ibérico (Iberico Ham)

Madrid Food: Market stall with expensive spanish ham (Jamon Iberico)

Oh, Jamón Ibérico, how I love thee! No respectable list of Madrid food dishes would be complete without Jamón Ibérico, the crown jewel of Spanish charcuterie that has been swaying taste buds and winning hearts for centuries. 

Jamón Ibérico comes from Ibérico pigs, a breed closely related to the wild boar. These pigs consume a mix of corn, acorns (bellotas), and additional feed, with the majority freely wandering the oak forests (dehesas).

What catapults Jamón Ibérico into the stratosphere of gastronomic legends is its meticulous curing process, often lasting up to 48 months. This slow dance of time and tradition imbues the ham with its unparalleled taste and texture.

Jamón Ibérico’s quality and breed are discernible through a color-coded tagging system. The black tag is reserved for the elite, purebred, acorn-fed 100% Iberico pigs, representing the highest echelon of quality. A red tag indicates a pig that, while still fed on acorns, is of mixed heritage, either 75% or 50% Iberico breed. 

Green tags denote free-ranging Cebo pigs that have grazed in fields, available in 100%, 75%, or 50% Iberico breed variations. Lastly, the white tag signifies Cebo pigs raised in stables on feed, marking them as the entry-level option, yet still of notable quality. 

I like Prosciutto and speck but jamón ibérico is just a richer, more intense, less salty experience.

Each slice of Jamón Ibérico boasts a delicate yet complex profile, marrying rich, nutty undertones with a sweet, almost buttery finish. The fat, a critical component of its taste, is velvety and luxurious, melting away to leave a lingering richness that dances on the palate.

Madrid Food: Closeup of sliced slices of jamón ibérico de bellota

I was also surprised to learn that the copious fat in Jamón Ibérico is actually beneficial for your health. It’s rich in oleic acid, which has been shown to have beneficial effects on cholesterol levels, making it a healthier choice among cured meats.

Although it is expensive, I implore you to indulge in a plate of paper-thin slices of the magnificent ruby red Jamón Ibérico. Let it rest on my tongue while the acorn-infused fat transforms into a savory delight. 

I can attest that hardly any other culinary experience will come close to that level of enjoyment. As such, I believe it’s unfair to juxtapose Jamón Ibérico with other renowned delicacies such as Kobe beef (Wagyu), beluga caviar, or Bresse chicken, as it stands in a league of its own.

4. Aceitunas (Olives)

Madrid Food: A small bowl of Aceinutas (Olives)

No surprises here! Olives are a cornerstone of Spanish cuisine, celebrated for their versatility, rich flavors, and deep cultural roots. Their popularity as an appetizer in Madrid stems from Spain’s vast olive groves. 

These bite-sized morsels, brimming with the essence of Spanish sun and soil, are a staple in Madrid’s tapas scene. Served in a variety of styles – from verdant Manzanillas to the deep, dusky hues of Gordals – each olive type caters to every palate. 

Marinated with herbs, garlic, and sometimes a hint of spice, or simply bathed in olive oil, olives provide a tantalizing introduction to the meal to come. They are not only a delicious start to any meal but also a healthy option, rich in heart-healthy fats and antioxidants. 

5. Churros con Chocolate

Churros con Chocolate

Churros con Chocolate is a quintessential Madrid treat, marrying the simple pleasure of crispy, golden churros with the decadent richness of thick, hot chocolate. Made from a water-based dough of flour, salt, and sometimes a touch of sugar, the mixture is piped through a star-shaped nozzle directly into hot oil, frying until they achieve their characteristic crunchy exterior and soft, airy interior. 

Once golden, these elongated spirals are dusted with sugar, ready to be dipped into a velvety chocolate sauce that’s more akin to a molten chocolate bar than a drink.

I love Churros con Chocolate because it’s essentially breakfast masquerading as dessert (or is it the other way around?). The churros themselves offer a delightful contrast in textures: crispy and golden on the outside, yet soft and tender on the inside, with a hint of sweetness and a light dusting of sugar that adds a delicate crunch. 

I’ll be candid, any dish that encourages you to dunk, dip, and double-dip without judgment is a friend of mine. The ridiculously thick liquid bitter chocolate is deeply flavorful, balancing the sweetness of the churros with its velvety, bittersweet depth.

6. Croquetas

Madrid Food: Potato croquettes (croquetas) on a white plate.

Croquetas are a beloved tapas dish, consisting of small, breadcrumb-coated, deep-fried rolls. Traditionally crafted to repurpose leftover meats, these bite-sized delights encapsulate the essence of resourcefulness and flavor. 

At their heart is a thick, creamy béchamel sauce combined with a variety of fillings such as ham (jamón), chicken, fish, cheese, or mushrooms. This rich mixture is shaped into small cylinders or balls, rolled in breadcrumbs, and then fried until they achieve a golden, crispy exterior.

Croquetas are a must-try Madrid food and I love them for their irresistible combination of a crunchy exterior and a creamy, flavorful interior. While I mostly enjoy all varieties of croquetas, I have to confess I’m highly partial to Croquetas de jamón.

7. Gambas al Ajillo (Spanish Garlic Shrimp)

Madrid Food: Gambas al Ajillo (Spanish Garlic Shrimp)

Gambas al Ajillo has its roots tangled in the sunny, gossip-filled taverns of Andalusia where it began as a humble dish for fishermen to celebrate their catch. It’s the dish that came about because someone dared to ask, “What if we just drown shrimp in olive oil and enough garlic to ward off an army of vampires?” 

To whip up this culinary fiesta, succulent shrimp are sautéed in a generous amount of olive oil with slivers of garlic and sometimes a hint of chili pepper, until the garlic is fragrant but not burnt. A splash of sherry or white wine is often added, bringing a slight acidity that elevates the dish to new heights.

If you’re a seafood enthusiast like myself, this will make your palate swoon. The succulent and tender shrimp is a delightful contrast against the bold, piquant notes of garlic, lightly kissed by the heat of chili.

8. Patatas Bravas

Madrid Food - Patatas Bravas

A staple of Madrid tapas bars, Patatas Bravas features fried or roasted potatoes topped with a spicy tomato-based sauce and aioli. The recipe is deceptively simple: cubes of potatoes are deep-fried or roasted to achieve a golden, crispy exterior and a soft, fluffy interior. then smothered in a bravado-infused sauce.

The magic of Patatas Bravas lies in the sauce—a zesty concoction of tomatoes, garlic, and a blend of Spanish spices, which dares your taste buds to a duel. Some places add a dollop of aioli for a creamy, cooling counterpoint to the dish’s heat.

Spicy, fluffy, creamy, crunchy, and smoky, Patatas Bravas is a bold and comforting dish. Plus, there’s something so wonderful about Mixing the spicy, smoky, tangy tomato and paprika sauce with the creamy garlic sauce.

Paired with a chilled Spanish beer, you’ll get why the hype about Patatas Bravas is warranted. Each bite is a moment of pure, unadulterated pleasure that will transport you to tapas nirvana.

9. Tortilla Española (Spanish Omelet)

Madrid Food - Tortilla Española (Spanish Omelet)

Another beloved favorite of the Madrid food scene is the Tortilla Española, also sometimes called tortilla de patatas. It is a traditional Spanish omelet made with eggs, potatoes, and onions, fried in olive oil.

Tortilla Española holds a cherished spot as one of Spain’s most beloved national dishes, and deservedly so. It is one of those unique dishes that shows how simple, everyday ingredients can elevate from ordinary to extraordinary through the application of skilled techniques.

It has a firm exterior paired with a soft, creamy inside, resembling a potato-based omelet. The texture of the omelet varies from juicy and soft to a firmer, less moist version. 

The taste of Tortilla Española is a comforting blend of the caramelized onions’ sweetness, the earthiness of the potatoes, and the richness of the eggs, all brought together in a soft, dense cake-like omelet.

Though the Spanish tortilla can be enjoyed as a main course, in Madrid, it’s commonly offered as tapas, diced into bite-sized pieces and skewered with toothpicks.

10. Chopitos

Madrid Food: Chopitos - 
tiny fried squid, crispy, tender, popular Spanish tapas.

Chopitos, a cherished delicacy in Spanish cuisine, are essentially baby squid that have decided to go for a swim in a deep fryer. These pint-sized cephalopods are cleaned, coated in a light, seasoned batter, and then fried to a crisp, golden brown.

The cooking process, quick and precise, preserves the squid’s moisture, resulting in a delightfully soft and succulent texture on the inside. Often garnished with a squeeze of fresh lemon juice, chopitos offer a refreshing, slightly tangy finish that enhances their natural maritime flavors. 

Chopitos were one of my favorite tapas in Madrid and I devoured plenty during my time in the Spanish capital. They’re like the maritime version of popcorn, perfect for popping in your mouth.

11. Pimientos de Padrón

Madrid Food: Pimientos de Padrón. small fried green peppers that can be mild or spicy

Although Pimientos de Padrón are small, green peppers from the Galicia in northwest Spain, they are one of the most classic tapas dishes in Madrid.

Traditionally, they are cooked whole in a hot skillet with a generous amount of olive oil until their skins blister and char slightly, giving them a wonderfully smoky and complex flavor. Once off the heat, they’re sprinkled with coarse sea salt, which contrasts beautifully with the soft, slightly sweet flesh of the peppers.

Tossed into a hot pan with enough olive oil to make them glisten like a sunbather in Marbella, the peppers are sautéed until their skins blister to perfection. A sprinkle of sea salt is the finishing touch, adding a crunch that’s as satisfying as stepping on autumn leaves.

Eating them is like the culinary equivalent of playing Spanish roulette—mostly mild, with a grassy sweetness, but every now and then, you encounter a firecracker that sends you reaching for water!

The taste of Pimientos de Padrón is unbelievably amazing and they’re incredibly moreish. They’re akin to snacking on Pringles—you can’t stop at just one. You can consume the entire pepper, seeds included (just steer clear of the stem).

While we normally don’t like peppers, this is one of our favorite tapas. I was a bit surprised at how much Jacky enjoyed them! 

12. Oreja A La Plancha (Grilled Pig Ear)

Madrid Food: Oreja A La Plancha (Grilled Pig Ear)

Not one for the squeamish, Oreja a La Plancha, or Grilled Pig Ear, is considered a delicacy in Madrid, proving that ears aren’t just for listening—they’re for munching too!  

The pig ears are sliced thin and then boiled until tender before being marinated in various sauces. Following this, they are grilled or seared on a flat iron griddle (plancha). It’s often seasoned simply with salt and sometimes a splash of lemon.

Jacky was too repulsed to sample this dish so it was up to me to sample it. The outer layer offers a satisfying crunch, reminiscent of crackling, whereas the inside remains gelatinous and soft. Strangely enough, it wasn’t too chewy.  

Flavor-wise, Oreja a La Plancha is rich and savory, with a hint of smokiness from the grill. Ear-resistible? Absolutely.

13. Torreznos

Madrid Food: Torreznos - crispy pork belly, savory snack, an iconic Spanish comfort food.

Torreznos are Spain’s answer to the eternal quest for the ultimate pork snack. They consist of pork belly that’s marinated, dried, cut into strips, and fried in olive oil until it achieves a golden, crackling exterior.

The result is a porky high-five that’s crispy on the outside and melt-in-your-mouth fatty goodness on the inside. It’s very appetizing, though it’s probably not on any cardiologist’s list of recommended foods.

Madrid Food: Main Dishes

1. Cocido Madrileño

Madrid Food: Cocido Madrileño - a hearty stew featuring a mix of meats, chickpeas, and various vegetables

Cocido Madrileño is a hearty stew that is Madrid’s signature dish, featuring a mix of meats, chickpeas, and various vegetables. This Madrid specialty doesn’t believe in the word ‘minimalism’ and is kind of what happens when all the food in the pantry decides to have a party in a pot.

Its roots stretch back to the Middle Ages, evolving from a Sephardic Jewish dish, adafina, adapted over centuries to become the emblem of Madrid’s cuisine. 

Cocido Madrileño is crafted by slow-cooking chickpeas with an assortment of meats (like pork, beef, chicken, and chorizo), morcilla (blood sausage), potatoes, and vegetables. The ingredients simmer together until tender, melding flavors.

The dish is traditionally presented in three stages: the broth, served as a comforting soup; the chickpeas and vegetables, as a second course; and the meats, savored last.

I’ve always considered myself a good eater and the meats and vegetables of Cocido Madrileño were great but Jacky and I were perspiring as we labored through the platter. You’ll need a voracious appetite to conquer madrileño and its several rounds of servings.

2. Callos a la Madrileña (Madrid-style tripe)

Madrid Food: Callos a la Madrileña - a hearty, traditional Madrid style tripe

Next up we have one of the most unique highlights of the Madrid food scene – Callos a la Madrileña – a hearty, traditional Madrid stew made with Iberian meat and Spanish sausage in a spicy tomato-based sauce.

This robust dish is meticulously prepared by slow-cooking tripe (cow’s stomach lining), often combined with morcilla (blood sausage), chorizo, and chunks of jamón (cured ham), in a vibrant, spicy tomato-based sauce. The sauce is seasoned with garlic, paprika, and sometimes a touch of Spanish pimentón, giving it a distinctive smoky warmth.

I’m quite fond of tripe for its somewhat gelatinous feel and the unique cross-hatched texture on its underside. Its slightly chewy, tender bite, when cooked properly, offers an indulgent experience.

It was once again up to me to sample Callos a la Madrileña as Jacky is not an adventurous eater. I think it’s because when she thinks tripe her mind immediately visualizes the texture of a cow’s stomach lining making her gag at the thought,

I’ve eaten a lot of delectable tripe in Rome and Florence and this dish was no different. The taste of Callos a la Madrileña is a bold, complex melody of savory, spicy, and slightly smoky notes. The tripe, when cooked to perfection, becomes incredibly tender, absorbing the sauce’s rich flavors, while the chorizo and morcilla add layers of spice and depth.

3. Huevos Rotos

Madrid Food: Huevos Rotos with ham and potatos in a pan

Translating to “broken eggs,” Huevos Rotos is made up of gently fried eggs carefully laid atop fried potatoes, frequently served with chunks of chorizo or slices of Iberian ham. In Spain, eggs are not typically eaten for breakfast but are a favored option for snacks, lunches, and dinners.

While its precise beginnings are unclear, this dish has developed over centuries into a beloved menu staple in restaurants throughout Madrid.

The dish is served warm, and diners have the delightful job of slicing into the eggs, allowing the runny yolk to ooze out and cascade over the potatoes. These then absorb the yolk, creating a wonderfully straightforward and rustic meal.

Jacky loves eggs and rates Huevos Rotos as a must-eat Madrid food. Each bite combines the earthy comfort of the potatoes with the luxurious, buttery smoothness of the egg, often accented with the savory depth of added chorizo or ham.

4. Cochinillo Asado (Roasted Suckling Pig)

Cochinillo Asado (Roasted Suckling Pig)

Cochinillo Asado, or roasted suckling pig, is a Spanish culinary masterpiece with its roots deeply embedded in the culinary traditions of Castile, particularly in the city of Segovia. 

The process starts with a milk-fed pig, so young and tender it probably hadn’t even started dreaming of truffles. This little piggy is seasoned with a Spartan’s restraint—just salt and maybe a whisper of herbs—before being slow-roasted to perfection.

The key to Cochinillo Asado is the slow roasting process, which allows the meat to cook gently, retaining its moisture and tenderness while the skin transforms into a golden, crackling exterior.

While I’m not the biggest fan of pork dishes, I love me some when it is done right. The taste of Cochinillo Asado is a mouth-watering paradox: the skin crackles and crunches like autumn leaves underfoot, while the meat is so soft and succulent that it practically melts in your mouth. It’s a culinary high-five, combining simplicity with decadence.

5. Pisto Manchego

Madrid Food: Pisto Manchego
Vegetable dish pisto manchego made of tomatoes, zucchini, peppers, onions with fried egg. Typical Spanish food

Pisto Manchego, Spain’s answer to ratatouille, is basically a vegetable party that’s been raging since the Moorish times. It’s a rustic, yet vibrant vegetable stew, composed primarily of tomatoes, peppers, zucchini, onions, and garlic, all simmered slowly in olive oil until they soften and meld together. 

Often seasoned simply with salt, pepper, and sometimes a hint of smoked paprika, Pisto Manchego is often enriched with a poached or fried egg on top, adding a creamy texture to the mix.

The taste of Pisto Manchego is a delightful explosion of summer flavors, with the sweetness of the tomatoes and peppers balancing the subtle bitterness of the zucchini and the savory depth of the onions and garlic. It’s the ideal comfort food for a cold day and definitely a must-try for vegetarians in Madrid.

6. Paella

A plate of classic Spanish paella in Madrid

Let me first start by stating that Paella originates from the Valencia region on the east coast of Spain. However, this shouldn’t deter you from trying Spain’s most famous culinary export in Madrid. 

Traditional paella blends short-grain rice with saffron, olive oil, and a variety of ingredients, typically including rabbit, chicken, green beans, and sometimes snails, reflecting the local terroir. Modern variations might feature seafood or mixed meats and vegetables, showcasing regional adaptations.

Making paella involves sautéing the ingredients in a wide, shallow pan, then simmering with broth until the rice is al dente and a socarrat—a cherished, crispy rice crust—forms on the bottom. 

Paella comes in various forms, each with its own unique blend of ingredients and flavors. If you want to try the most authentic version, I’d suggest trying Paella Valenciana. 

My personal favorites are seafood paella and this black paella which gets its characteristic hue from squid ink added to the rice.

Madrid Food: Sweets & Desserts

1. Torrijas (Spanish Style French Toast)

Madrid Food: Torrijas (Spanish Style French Toast)

Torrijas, Spain’s sumptuous answer to French toast, are a traditional treat savored during Easter but cherished year-round.

This delight begins with thick slices of day-old bread, soaked in a sweet mixture of milk, and sugar, infused with a splash of cinnamon or vanilla, cloves, honey, and citrus zest. 

The soaked slices are then dipped in beaten egg, and fried to golden perfection in an abundance of olive oil. Finally, the pieces are dusted with a mix of cinnamon and sugar or drenched in honey or syrup, creating a glistening finish.

Torrijas is one of my favorite Spanish desserts. Biting into it is like diving into a cloud of sweet, custardy bliss, with a crispy exterior that crackles with each bite. 

It’s comfort food that’s unapologetically indulgent. Once you try it, you won’t be able to resist its sweet, comforting flavor.

2. Rosquillas

Madrid Food: A pile of Rosquillas, typical Spanish easter donuts

Rosquillas are traditional Spanish donuts, enjoyed particularly during festivals and celebrations.

The typical recipe for these ring-shaped morsels features an inviting blend of flour, sugar, eggs, milk, oil, and a touch of lemon zest, enhanced with baking powder for that distinctive rise. A hint of anise liqueur is added for a distinctive, fragrant flavor.

Once mixed, the dough is shaped into rings and then deep-fried until it achieves a golden-brown hue, boasting a lightly crispy exterior. Some variants are then coated with sugar or glazed, for that extra oomph.

Tasting a rosquilla offers a tender, cake-like texture inside, with a hint of citrus or anise that brightens the dough’s sweetness.

3. Flan (Crème Caramel)

Madrid Food: Flan (Crème Caramel)

Embraced across Spain, Flan is a creamy, caramel-topped custard dessert, known for its velvety texture and rich, sweet flavor. Like many other Iberian desserts, flan is a simple alchemy of eggs, sweetened condensed milk, and evaporated milk, poured over a caramel base that’s been artfully melted in a mold.

This concoction is then gently bathed in a water bath and baked until it achieves a just-set, jiggly consistency. Upon inverting, the flan presents itself with a glistening caramel sauce cascading over its baby-butt smooth, golden surface.

Flan is a bit of an acquired taste and for me, its allure lies in its balanced sweetness and luxurious mouthfeel. Each spoonful offers a blissful balance of sweet and creamy, with the caramel providing a delightful contrast to the smooth custard.

Madrid Food: Drinks

1. Craft Beer

Madrid Craft Beer: Different craft beer cans at a bar in central Madrid

Madrileños love their cerveza (beer) and popular brands like Mahou and San Miguel enjoy a ubiquitous presence in the city. However, these lager beers are mediocre at best.

Whenever I travel, I’m always on the lookout for good local craft beer. I’m glad to report that Madrid’s craft beer scene has blossomed beautifully, evolving into a vibrant tapestry of flavors and styles catering to an ever-growing beer enthusiast community. 

Once dominated by a handful of commercial lagers, the city now boasts an impressive array of craft breweries and taprooms, each pouring their heart and hops into creating unique, locally brewed concoctions. 

From hoppy IPAs and robust stouts to refreshing pale ales and experimental brews infused with local ingredients, Madrid’s craft beer offerings reflect both traditional brewing techniques and innovative approaches.

Some of the best local microbreweries to check out in Madrid are Oso Brew Co, Cervecera Peninsula, Yria Cervezas, Mad Brewing, and La Quince Brewing Co.

2. Wine

Nestled in the heart of Spain, Madrid surprises many with its flourishing wine culture, characterized by the D.O. Vinos de Madrid.

Among the best varieties to drink, the indigenous Tempranillo stands out for its robust, elegant reds, offering a taste of Spain’s wine heritage. The Garnacha grape, another local hero, produces vibrant and aromatic reds that beautifully express the region’s diverse climate. 

For white wine enthusiasts, the Malvar grape offers fresh, floral, and nuanced bottles, showcasing the versatility of Madrid’s vineyards.

Madrid’s wine bars and bodegas are treasure troves for oenophiles, offering intimate tasting experiences that range from traditional to avant-garde.

3. Vermouth

Vermouth is a fortified wine, steeped in a complex concoction of herbs, spices, and botanicals, which include ingredients like wormwood, coriander, citrus peel, and juniper. 

Taste-wise, vermouth straddles the line between sweet and bitter, with a rich, herbal complexity and a subtle, spicy finish.

In Madrid, vermouth isn’t just a drink; it’s a social ritual, a cherished weekend tradition that brings friends and families together. Typically served on ice, and garnished with an orange slice and an olive, it is savored as an aperitif.

Madrid Food: Vegetarians & Vegans

Once a city known exclusively for its jamón and seafood, Madrid now boasts an array of vegetarian and vegan restaurants, cafes, and tapas bars that creatively showcase the rich flavors of fruits, vegetables, legumes, and grains.

Dishes like Pisto Manchego and Gazpacho and tapas options like Patatas Bravas and Setas al Ajillo are naturally vegetarian-friendly.

Obviously, self-catering is always an option for vegans and others with restricted diets.

Madrid Food Tours/Workshops

If you really want to dine like a local in Madrid, you can sign up for an insightful food tour or cooking class. Some ones I would recommend are –

Madrid Food: Tips For Dining Out in Madrid

Meal Times

Meal times in Madrid reflect Spain’s laid-back lifestyle and warm climate, stretching later than most places in the world. Breakfast (desayuno) is light and typically enjoyed between 7-9 a.m. The mid-morning snack (almuerzo) around 10:30-11 a.m. is more substantial. 

Lunch (comida), the day’s main meal, is served from 2-4 p.m. Dinner (cena) is late, starting around 9-10 p.m., reflecting the Spanish penchant for socializing and enjoying life. 

However, to cater to tourists who are unaccustomed to eating at such late hours, numerous restaurants begin offering dinner as early as 8 p.m.

Tipping Etiquette

Tipping in Madrid, and Spain generally, is not obligatory, but it is appreciated as a gesture of satisfaction with the service received. For casual dining or at bars, leaving the small change or rounding up the bill is customary. 

For a more substantial meal at a mid-range or upscale restaurant, tipping around 5-10% of the bill is appreciated if you’re pleased with the service. In cafés, you might just leave the small coins from your change if you wish.

Where To Eat in Madrid?

Here are just a few restaurant, café, bar, and marketplace suggestions in Madrid for sampling/buying the food we have mentioned above:

1. El Riojano (for Torrijas)

2. Docamar (for Patatas Bravas)

3. Chocolateria San Gines (for Churros con Chocolate)

4. Restaurante El Senador (for Cochinillo Asado)

5. Juana La Loca (Tortilla Española)

6. San Miguel Market

7. Bar La Campana (for Bocadillo de Calamares)

8. La Barraca (for Paella)

9. La Casa del Abuelo (for Gambas al Ajillo)

10. La Bola (for Cocido Madrileño)

11. El Fogón de Trifón (for Callos a la Madrileña)

12. Casa Lucio (for Huevos Rotos)

13. Casa Toni (for Oreja A La Plancha)

14. La Buena Cerveza

15. Bee Beer Chueca

16. Be Hoppy

17. Mercado de Antón Martín


Now, what do you think? What are some of your favorite traditional foods in Madrid? Share your thoughts with us in the comments below!

About Mihir

Hello there, fellow globetrotters! I’m Mihir, a passionate travel blogger with an insatiable wanderlust. My journey across the world is fueled by curiosity and a hunger for unique experiences. As a travel writer, photographer, and adventurer, I’ve explored more than 35 countries, aiming to provide readers with a distinctive glimpse of our diverse world. Join me as I blend captivating storytelling with stunning visuals, guiding you through hidden gems and cultural treasures. Besides traveling, my other loves are my beloved cats, architecture, art, craft beer, classic movies, history, and Australian Rules Football (Go Dons!).

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