Food and Drink Andrea González
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The tables of Madrid

Classic cocidos, fine dining in luxurious settings and delectable takeaways… Madrid is preparing for big company parties and family gatherings with mouth-watering suggestions for the holidays.

  1. 1 The Palace Hotel Madrid

    One of the capital’s top symbols of luxury, The Palace Hotel Madrid is getting ready to celebrate Christmas after its recent restoration. Fine dining, live music and an Art Nouveau setting brighten the magic of Christmas traditions. On Christmas Eve, the hotel celebrates its Gala Dinner with a menu designed by executive chef Nuno Matos. Paying tribute to Christmas’ most cherished flavours, it’s accompanied by a pairing recommended by the hotel’s head sommelier, Gustavo García, and serenaded by a trio playing music live. On New Year’s Eve, the restaurant will hold a Grand Gala, with this year’s offering called ‘A Glimpse of La Rioja’, designed by brothers Ignacio and Carlos Echapresto, chef and sommelier of the Venta Moncalvillo restaurant, which holds two Michelin Stars. In addition, to enjoy the Christmas spirit before and during the holidays, from 25 November to 7 January you can also taste San Ginés’ authentic chocolate churros under the Great Dome of The Palace Hotel Madrid.

    In the image, one of the porcelain plates from the Palace Hotel, on a black background. Sirloin steak in sauce with vegetable side dish.
    One of the dishes on chef Nuno Matos' menu

  2. 2 Gurisa Madrid

    At Gurisa Madrid, Uruguayan chef Lucas Bustos – who specialises in regional Uruguayan cuisine – and director Agustina Vela have designed a Christmas menu with soul. The restaurant has a pre-holidays schedule from the beginning of December with space to host private celebrations for eight people to large events for 100 guests. The offerings include adaptable dinner or cocktail menus for parties that are more or less formal. To this, they add their most ground-breaking proposal: a takeaway designed by the chef to be enjoyed at home on Christmas Eve or New Year’s Eve. With a wine pairing especially designed for this meal, those who book this option can choose between starters such as a warm terrine of wild mushrooms and caramelised onions and main dishes such as crispy boneless suckling pig in its own truffle-scented juices, as well as vegan and gluten-free options.

    In the image, one of Gurisa's tables, with one of the main dishes from the Christmas menu, red wine and bread, and a table decoration made with fabrics, candlesticks, autumn plants and dried fruit.
    One of Gurisa's tables, prepared to host Christmas celebrations

  3. 3 Barra Alta

    Dani Roca’s restaurant has debuted a seasonal menu that includes a star ingredient: mushrooms. With availability subject to the season, the Barra Alta kitchen prepares moreish options such as low-temperature eggs on candied mushrooms, black and white sausage and gravy, mushroom risotto with scallop carpaccio and pistachio pesto, and sautéed mushrooms with perol sausage from Cal Rovira. These new offerings, with a selection of mushrooms specially produced by the Huerta de Aranjuez – the usual supplier of vegetables for the Madrid restaurant – join other new options such as acorn-fed pork cheek.

    In the image, pork cheeks on a bed of vegetables in a grey ceramic dish, against a background decorated with Christmas candles
    Iberian pork cheek at Barra Alta

  4. 4 La Cocina de Frente

    La Cocina de Frente offers one of the greatest classics of Madrid’s cuisine, the cocido madrileño. Since it opened in 2019, the restaurant has offered a recipe aimed at bringing back the traditional cuisine and flavours of childhood. The cocido menu includes creamy croquettes made from shredded meats as a starter, noodle soup with pickled garnishes in a delicate and flavourful broth, a shredded vegetable hash topped with a fried egg, a meat course featuring three types of bacon, beef shank, free-range chicken drumsticks, chorizo and blood sausage, and a festive finale of bone marrow with celery tartare served on a slice of sourdough toast. La Cocina de Frente has kicked off the season by opening on Friday and Saturday nights. To enjoy the cocido menu, you need only to book 48 hours in advance.

    In the image, overhead view of the vegetable stew on a white porcelain plate
    Shredded vegetable hash topped with a fried egg in La Cocina de Frente

  5. 5 La Gran Tasca

    Continuing with the capital’s signature dish, La Gran Tasca’s cocido is another of those options not to be missed by those who pass through Madrid. Open since 1942, this historic restaurant is famous for offering one of the best cocidos in the city. And the numbers back it up: last year alone it served 19,600 plates of it. And this year, it has set itself the goal of breaking the record and serving 20,000. Enjoyed by notable figures such as Lola Flores, Paco Martínez Soria, Margarita de Borbón and El Gran Wyoming, La Gran Tasca’s cocido includes 15 ingredients, including meat, chickpeas and vegetables, and is carefully prepared over two days.

    In the foreground, a table with a white tablecloth, a soup tureen and a large platter of meat. In front of them are two wooden and wicker tavern chairs and a background of blue and white tiles with geometric patterns
    Traditional tapas bar setting with Madrid-style cocido from La Gran Tasca

  6. 6 Casa Duque

    Another classic of Spanish gastronomy is Casa Duque, which has just celebrated its 130th anniversary. Located in Segovia’s Plaza Mayor, very close to the Aqueduct, it serves delicious roast suckling pig and lamb, which this year can also be purchased online along with its famous Judiones de la Granja (farmhouse-style large butter beans). What’s more, Casa Duque also offers a menu to takeaway for everyone passing through Segovia during the holidays, with dishes such as a soufflé of crayfish tails with shrimp sauce, a cochifrito or stuffed turkey and garnish, in addition to desserts such as fried milk flambéed with whisky. Orders can be made by telephone to be picked up at the customer’s convenience.

    In the image, a chef from Casa Duque prepares to carve a freshly roasted suckling pig on a clay tray in the traditional manner (with a plate). Next to him is one of Casa Duque's food delivery boxes, and behind it, an iron oven where another piece is being cooked
    Delivery roast suckling pig. Photo by Estefanía de la Calle

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