Madrid Gastronomy

Gastronomy in Madrid


Madrid is a region with a great variety of dishes. Its central location and the many people originally from other regions of the country have influenced the cuisine of Madrid. The typical dishes from the capital are mixed up with dishes from other regions and it is difficult to distinguish between what is imported and what is originally from Madrid.

Apart from the different stews (chicken stew, pork stew, stewed meatballs etc.) Madrid is known for its many variations of chicken and the popular "tortilla de patatas" (potato omelette). The city can also provide some more sophisticated dishes like "callos madrileos", which is tripe in a slightly spicy sauce, snails or lamb in many different variations.

Although the town is located in the center of the country sea-food is a very important element of the Madrilenian cuisine. The seafood arrives fresh every morning to the capital and the fish market in Madrid is the second largest in the world. Among classic seafood dishes can be mentioned baked sea bream or sea bass.

Regional Spanish or international food is also very easy to find in the capital. Throughout Madrid there are Galician, Basque or Andalusian restaurants mixed with Chinese, Italian, French or South American restaurants.

If you are planning on going to Madrid you can find a list of interesting tours arranged in Madrid all related to food and wine. For further information about restaurants in Madrid please see Madrid Restaurants.

- Cooking Class in Madrid
- Cooking Week in Madrid
- La Mancha Wine Tour from Madrid
- Tapa tour in Madrid
- Food Wine and Entertainment tour of Old Madrid
- Olive Oil Tasting and Dinner in Madrid

- Or to see full list of tours available in Madrid Click Here.

Tortilla de Patata Recipe
Ingredients:
4 Large Potatoes, peeled and sliced
6 Large Eggs
1 medium Onion thinly sliced
1/4 cup of Olive Oil
1/4 cup of Milk
Salt and Pepper.
Cooking Instructions:
1. Combine eggs, milk, salt and pepper in a large bowl.
2. In a non-stick frying pan, cook onion and potatoes in olive oil for about 10 minutes in low-medium heat.
3. In the same non-stick frying pan cook all the ingredients over low/medium heat until the eggs begin to set. Use a large plate to turn around the omelet and again heat until the eggs begin to set.
The omelet can be served both hot and cold with fresh vegetables or in a sandwich.

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