The Verdasco's great-great-grandmother's stew recipe that continues to seduce Madrid residents 150 years later. Opened in 2016, La Rayúa is already a recognized place among lovers of Madrid stew.
Starting at 10 in the morning, three cooks are in charge of placing the clay jars on the embers where the ingredients are cooked little by little. They make about 140 cooked meals a day, more on weekends. National customers fill the dining room at midday, but foreigners come more at night to dine.