Review
At La Tasquita de Enfrente, the menu changes daily according to what suppliers bring — a philosophy that has generated more than 300 dishes over the years, each increasingly precise and direct. Classics such as eel with pear, carabinero with sobrasada, fried kokotxas or langostino salpicón sit alongside elevated stews like albóndigas, callos or lamprea, with the cocido madrileño appearing only by special request.
The restaurant offers à la carte and two tasting menus, where the more playful creations of the kitchen emerge. At its heart is Juanjo López Bedmar, who left a corporate career to take over his father’s small eight-table dining room, now run alongside Nacho Trujillo. Together, they have shaped one of Madrid’s most distinctive addresses for essential, product-driven cuisine.