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.
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.
In the thick of bustling Indian restaurants and foreign food stores, a jazzy facade with bold retro lettering stands out from the crowd. This neighbourhood veteran is Bar El Jamón, the Godfather of Lavapiés.
Bar la Peña is a real gem, and one of the last truly no-frills bars on Calle Santa Isabel. The young-at-heart owners, Isabel and Francisco, are a couple from a small coastal town in Galicia, and, like all proud Galicians, they take their pulpo very seriously.
Suddenly the pace picks up. Stacks of hot churros and porras rush out of the kitchen while the waiters frantically steam chocolate and place together dozens of cups and saucers. In this churrería, the staff know their customers’ routines well: suddenly hordes of classy old ladies walk in, order vast amounts of chocolate and churros and kick off their Friday evening with a bit of scandalous family gossip.
In the depths of the financial crisis, biologists Guillermo and Laura took over the neglected family olive grove and embarked on a risky project: to make farming a sustainable way of life once again.
Have you ever been walking along the street in Madrid and thought to yourself: ‘Quick caña and tortilla?’ Me too. If you happen to have that thought whilst on Calle de Fuencarral, you’re seconds away from making it a reality. But if you’re half way across the city, jump on a metro – it’s worth the ride.
Mercado de la Cebada has been through some ups and downs over the last couple of centuries, but what didn’t kill it made it adapt.
The tinned food craze is sweeping the hipster capitals of the world but Spain has long been aware of the treasure inside these little tins.
Every Saturday, all of the seafood stalls group together and transform the mercado’s aisles into electric avenues of seafood bars.