A Double Holiday Surge in Madrid
Madrid is settling into a second holiday stretch as the city pivots from the All Saints’ Day bridge toward the feast of its patron saint, the Virgin of Almudena. The official program centers on the Misa Mayor, held at the Almudena Cathedral this November 9.
The Crown of the Season
Beyond the sanctuary, the city turns its attention to the table. This week marks the seasonal arrival of the “corona de Almudena,” a pastry that mirrors the silhouette of the Roscón de Reyes but is set apart by its own distinct recipe.
Championship Flavors in Chamberí
The city’s culinary spotlight currently shines on La Falda, with outposts in Chamberí and Lavapiés. Chef Alejandro Oliveira has earned significant acclaim for his Betanzos-style tortilla de patatas, securing a win at the XVIII National Tortilla de Patatas Championship and a 2024 acknowledgment from the Association of Cooks and Reporters of Madrid (ACYRE). The dish has even drawn praise from chef Ferran Adrià.
Tavern Staples and Historic Menus
For a taste of classic tavern culture, the Taberna de Moncloa in Chamberí remains a destination for house-made ham croquettes and toasted bread. The establishment currently offers a fixed-price daily menu for 9.90 euros, covering multiple courses, drinks, and coffee.
For a deeper connection to the city’s past, Casa Salvador—open since 1941—stands as a Guía Repsol-recognized venue steeped in social and bullfighting history. Its kitchen remains committed to traditional home-style recipes, serving up plates of rabo de toro, battered hake, and leche frita.
From Classic Cocido to Modern Tripe
As temperatures dip, demand rises for hearty spoon dishes, drawing crowds to Casa Maravillas. The restaurant is known for its three-course service of cocido madrileño, featuring pork cuts, chorizo, morcilla, and marrow bone.
At the intersection of tradition and innovation, the Arzábal group, led by Iván Morales and Álvaro Castellanos, provides a contemporary lens on local staples. At El Jardín de Arzábal, located within the Reina Sofía Museum, the menu offers refined takes on classics like callos.
