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Here are a few ideas of typical things to try in Madrid — most of them in the context of eating tapas, which means a group of people sharing different small plates, usually with bite-sized food you can pick up with your hands. Tapas are usually enjoyed with drinks, especially wine or small beers known in Madrid as cañas.
Fair warning — Madrid isn’t a particularly vegetarian city, though options are improving!
Cocido madrileño
A hearty chickpea-based stew with vegetables, chorizo, blood sausage (morcilla), and various cuts of pork and beef. Traditionally served in tres vuelcos (three servings): soup first, chickpeas and veg next, then the meats.
Jamón ibérico (Iberian ham)
Cured ham from free-range Iberian pigs, especially prized if it’s jamón ibérico de bellota (acorn-fed). Savour it thinly sliced with a glass of wine.
Be warned: not all ham is created equal. Go for jamón ibérico — it’s the real deal!
Tortilla española (Spanish Omelette)
A thick, golden omelette made with eggs, potatoes, and sometimes onion (with or without it, a national debate!). Best served juicy (jugosa) and slightly runny in the middle.
Paella
Probably the most internationally recognised Spanish dish, it actually hails from Valencia, on the eastern coast of Spain. It has many regional variations, including seafood and mixed versions.
Callos a la madrileña
A spicy tripe stew with chorizo and morcilla, slow-cooked for hours. Not for the faint-hearted, but beloved by locals.
Best enjoyed in autumn / winter with crusty bread and a glass of red wine.
Huevos rotos
Fried eggs served over crispy fried potatoes, often topped with jamón ibérico, chorizo or chistorra. Cut the eggs so the yolk runs over everything — heaven on a plate. They are legendary at Casa Lucio.
Croquetas
Creamy, béchamel-based fritters typically filled with ham, chicken, cod or mushroom. Crunchy on the outside, silky on the inside.
Pro tip: go on a croqueta tasting at local tapas bars.
Gambas al ajillo (Garlic Prawns)
Sizzling prawns cooked in olive oil with lots of garlic and a touch of chilli. Best eaten straight from the clay dish, with bread to mop up the oil.
Look for this in traditional tabernas or tapas bars.
Vegetarian:
Gazpacho / Salmorejo
Cold tomato-based soups from Andalusia. Gazpacho is light and refreshing; salmorejo is thicker and creamier (made with bread and olive oil). Both are vegetarian — and perfect in hot weather.
Ask for a Grilled Vegetables Platter
Spaniards love to eat grilled vegetables. The two most popular are green asparagus and artichokes.
Pisto manchego
Spain’s version of ratatouille: a warm, savoury mix of courgettes, peppers, onions, aubergines and tomato, often topped with a fried egg. Delicious with crusty bread.
Patatas bravas
Fried potatoes served with spicy tomato sauce (and sometimes alioli, a strong garlic mayonnaise). A tapas bar staple — just double-check that the sauce doesn’t include meat broth.
And for Dessert… Here are 6 Sweet Spanish Treats to Try:
Leche frita (Fried Milk)
A creamy milk-based custard, chilled, coated in flour and egg, then fried until golden. Dusted with cinnamon and sugar — crisp on the outside, soft inside.
Flan
A smooth caramel custard similar to crème caramel. Simple, silky and found on almost every traditional Spanish menu.
Arroz con leche (Rice Pudding)
Creamy, slow-cooked rice pudding with milk, sugar, lemon peel and cinnamon. Comfort food at its finest.
Tarta de Santiago
A traditional almond cake from Galicia, topped with icing sugar and the cross of Saint James. Naturally gluten-free and delicately flavoured.
Churros con chocolate
Fried dough sticks served with thick, rich hot chocolate — perfect for breakfast or a late-night snack.
Tip: Dip, don’t pour.
Torrijas
Spain’s version of French Toast: slices of bread soaked in milk (or wine), then fried and topped with sugar and cinnamon. Traditionally eaten at Easter, but delicious year-round.
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