Madrid Food
Madrid is a city of fine cuisine and enriched gastronomy that is not to be missed by any who visit this magical place. The food is varied because of the mix of Andulucians, Galicians and Asturians who have settled in Madrid, but it is all equally delicious.
The food in Madrid can be some of the freshest and tastiest in Spain as the best food from around the country arrives here on a daily basis - from fresh fruit and vegetables to meat, fish and shellfish. This means that the restaurants in Madrid have access to some of the freshest ingredients around.
Dishes considered typical in Madrid include the cocido madrileno, which is a stew comprising chickpeas with vegetables (usually celery, cabbage, carrots, turnips and potatos), as well as chicken, beef or pork.
Despite Madrid's distance from the ocean, fish is generally a fine choice as it is usually fresh and well-prepared. Tripe is extremely popular in Madrid and is served in many of the city's top restaurants. A famous recipe of besugo al horno or baked bream is tasty, as are dishes in which cod or bacalao is the main ingredient.
Langosta, a variety of Lobster, can also be found on most menus and although expensive is definitely worth a taste. Another common variety of fish is merluza, or sweet, white hake. Rape, pronounced Rah-peh, is the Spanish name for Monkfish and it is served in many restaurants and cafes in Madrid. Culinary delights not to be missed are charcoal-broiled sardines, which are extremely cheap and served in almost every restaurant often as a starter. Smaller but equally traditional and delicious delicacies include garlic soup, potato omelettes and caracoles – snails.
Lunch in Madrid never starts before 1pm and can finish as late as 4pm. A cheap and excellent way to enjoy a light snack is to ask for the menu del dia or fixed price menu, which offers a starter, first and second course with a drink, bread and desert or coffee for around seven or eight euros.
Alternatively, enjoy the traditional tapas. This usually includes excellent seafood, ham, sausages, assorted pickles, prawns, tripe, snails, smoked meats and cheeses. Larger forms of tapas sometimes include a small dish of casserole too.
Dinner in Madrid is later than we would traditionally eat in the UK and starts at any time after 8pm. Many restaurants will not open until after 9pm and a handful of the locals do not sit down to eat until around 11pm, so be prepared to book in advance or wait!
If you are not full up from the tasty starters and hearty main courses, Spanish desserts are certainly worth a try; from torrijas, French toasts, to bartolillos con crema – a type of small pie served with custard. In November, the locals in Madrid enjoy marzipan and at Christmas sample turron, soft nougat. Crema Catalana is also a popular choice and is an egg custard tart often with a burnt-caramel sauce on top.
The all-time favourite drink among those visiting Spain is Sangria - a refreshing red-wine punch traditionally combined with oranges, lemons, seltzer and sugar. Visitors are warned that many touristy places can produce a low-quality, sickly imitation.
Beer is fast becoming the most popular tipple in Madrid and Spanish beers, which include San Miguel, Aguila, Cruz Blanca, Cruzcampo and Mahou, are all relatively cheap. Most of these beers come in bottles or draught and are served in cana – small glasses drawn from the barrel. In Madrid there is also a tradition of serving a free tapa or shot of liqueur to "lessen the noxious influence" of the beer!
Whatever your taste in food or number of euros in your pocket, Madrid is a city that will leave you feeling refreshed and revitalised and yearning to sample more.
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Eating and Drinking
