How cocido is served
Cocido is ordered mostly at lunch, from autumn to spring; some places serve it only on certain days or in winter, so phone ahead. The order of the "vuelcos" (the courses) is: soup, chickpeas and vegetables, meats. If there are two of you, one cocido for two is often enough at the big restaurants.
Which place to choose
| Place | Style | Best for |
|---|---|---|
| Malacatín (La Latina) | Old tavern, cocido specialist | Travellers who want the reference dish, no frills |
| La Bola (near Plaza de España) | House founded in the 19th century, cooked in clay pots | Traditional setting, book ahead |
| Lhardy (Carrera de San Jerónimo) | Historic central restaurant, old-fashioned dining rooms | A more formal meal, higher budget |
| Set menu in a neighbourhood tavern | Simpler version, often on Thursdays | Small budget, ask in advance |
Book, especially at weekends: these places fill up. Service hours are those of the Spanish lunch (see meal times).
Our advice
Have cocido on a day when you are not sightseeing in the afternoon: it is a heavy meal. To taste several Madrid dishes at once, a walking food tour is lighter: see food tours.
Going further
Our general guide where to eat in Madrid and where to eat in La Latina complete this selection.
