A Journey Through Madrid's Gastronomic History
The Spanish capital is not only known for its vibrant cultural life and rich history but also as a true gastronomic paradise. Recently, Madrid has been recognised as the best city to eat in Europe, a title that highlights the diversity and quality of its culinary offerings. However, amidst this effervescence, there is a select group of restaurants that have managed to endure over time.
On the programme Es la Mañana de Federico, the book Gastronomy of the Centenary Taverns and Restaurants of Madrid was presented, a work that highlights 16 establishments that have withstood more than a century. These venues not only offer iconic dishes but also tell fascinating stories about their evolution and adaptation to social and cultural changes.
One of the most emblematic examples is Casa Pedro, founded in 1702 in Fuencarral. This restaurant has witnessed three centuries of Spanish history and is still run by the tenth generation of the Guñares family. The resilience and dedication of the current team are considered a true miracle within the gastronomic sector.
Each of the 16 restaurants selected in the book offers a historical recipe that reflects its essence. From the famous roast suckling pig at Botín to the Wellington steak at Lhardy, these preparations are not just dishes; they are part of Madrid's cultural heritage. Other highlights include the garlic prawns from La Casa del Abuelo and the traditional Madrid stew served at Malacatín.
Apart from the homage to classic recipes, Alberto Fernández proposed an innovative fusion of Hispanic-Japanese cuisine during the programme. This recipe combines traditional broth with añolotis (small ravioli) and a special twist: soy sauce instead of regular salt. This modern approach seeks to highlight umami flavours while paying tribute to culinary traditions.
As these centenary restaurants are explored, a fundamental truth about Madrid's hospitality is revealed: its ability to merge elegance with popular accessibility. In words shared during the programme, "Madrid is the summary of all the Spains," which underscores how these establishments have managed to remain relevant by adapting without losing their essence.
Despite the constant challenges faced by the restaurant industry — where six out of ten new establishments close before reaching five years — these sixteen restaurants have proven to be remarkable exceptions. The new book not only documents their stories; it also acts as a bridge between generations, ensuring that this rich culinary legacy is appreciated by future food lovers.
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