La Tasquita de Enfrente

At La Tasquita de Enfrente, the menu changes daily according to what the suppliers bring in, often confirmed only the night before. Over the years, more than 300 dishes have passed through its small dining room, each increasingly direct, precise and stripped back.

Classics such as eel with pear, carabinero with sobrasada, fried kokotxas and langostino salpicón sit alongside elevated traditional stews, from albóndigas and callos to lamprea. Cocido madrileño, considered one of the most exclusive in the capital, appears only by special request.

At the centre is Juanjo López Bedmar, who left a corporate career to take over the eight table restaurant from his father. Today, together with Nacho Trujillo, who rose through the kitchen from the bottom up, he has shaped one of Madrid’s most distinctive addresses for essential, product led Spanish cooking.