Madrid’s no-frills vegan and vegetarian restaurants are built on radical foundations. None of the restaurants I’ve listed below shy away from expressing their opinions on feminism, anti-speciesism, communism or even all-out anarchism, and nor should they. What makes Madrid such an exciting place to live is the people’s unrelenting will to fight for what they believe in – a hangover from decades of oppression combined with real concern for the future we’re hurtling towards.
The prices are low, the quality is fine, the service is quick, the menu is in Spanish and the soul and decor of the bar is utterly no-frills.
With just over 21,000 Peruvian nationals resident in Madrid, there are a lot of people here longing for a taste of home. El Rinconcito Cusqueño, a small, no-frills Peruvian diner in the dainty barrio of Puerta del Ángel is the foodie plane ticket to Peru we all needed.
Usman is a Mauritanian organic vegetable farmer with an allotment in the Jarama valley – a beautiful bit of local countryside with clay, terracotta soil, which I know well because I find it in the nooks of my freshly picked purple carrots.
Emerge from Lavapiés’ metro into the Mediterranean Maghreb. Meander through its narrow, winding streets lined with candy-coloured facades and Juliette balconies, and catch a glimpse of the Middle East and Africa, but also Asia, Latin America and of course, Madrid.
Look closely and you’ll see that every single tile inside this restaurant is zellige: an ancient Moorish design whose pattern has been trending throughout the Arab world since around the seventh century.
Hearty, home-cooked Senegalese food rolls out of the kitchen fast at Mandela 100, which is owned by Mamadou from Senegal. His Africa-themed diner has hit the ground running, much to the delight – and relief – of Lavapiés locals, because it’s not just quality that can be found here; it’s also equality.
Ice cream academic Pedro begins the week at his micro ice cream factory in the working-class neighbourhood of Vallecas. His aim is to experiment with a new savoury ingredient, while also finding the perfect level of sweetness.
Despite the near extinction of an ancient civilisation, the pupusa survived and thrived for generation after generation until it was finally brought across the Atlantic Ocean to central Madrid, in a Salvadoran restaurant near Atocha station.
Mohammed serves really good Moroccan food, which he makes himself in his tiny kitchen at the back of the restaurant. The food at Ikram is even better than meals I’ve had in Morocco, and you’ll find it right here in the northernmost neighbourhood of Africa: Lavapiés.