Six top restaurants in Madrid that do not fail

The capital's showcase continues to grow, the arrival of

is already heating up, gastronomically speaking, an autumn that has not yet arrived.

But not only the "new" is going to be worth mentioning, in Madrid there are

Like the six that we bring here, who have some of the secrets of their success in the product and in the season.

Lentils from La Ancha.

The Wide

An institution in the gastronomic panorama of the capital and a trusted address for several generations of Madrid residents, whose hotel roots must be traced back a century, when in 1919 Benigno Redruello opened a neighborhood tavern (La Estrecha).

That tavern in the center of Madrid, and

.

With the fourth generation at the helm, Nino and Santi, the hotel group has grown (they run, together with several partners, Fismuler, Las Tortillas de Gabino, Armando, La Taberna de La Ancha, Molino de Pez... and the parent company with its two headquarters: La Ancha Príncipe de Vergara and Zorrilla).

Look for culinary oddities here, because you won't find them, but you

.

The star of its menu - extensive and in continuous movement - are some already mythical dishes such as the

, the stews (

), the ham croquettes, the meatballs, the battered brains... and everything that comes from the market every day, especially its selection of fish.

Average price: 45 euros.

Príncipe de Vergara, 204 and Zorrilla, 7.

Crab, in Hevia.

Hevia

On its way to celebrating six decades, this restaurant on Calle Serrano continues to make people talk, always for the better.

Led by Ismael and Fernando Martín Hevia, respect for the

continues to be, together with

, its hallmarks.

They open from Monday to Saturday, where they are always full and have remained in these years as one of the tables of power in the capital.

Their good work translates into already iconic dishes of the house, such as the

, salad, Galician squid, tuna trunk, steak tartare, oxtail or potatoes with foie and truffle.

They work attached to the seasonal product;

the corujas salad is one of those dishes that is on the menu for a few weeks -and even has a waiting list-.

With its indisputable style of an English bar, this year they have updated the decoration by Alejandra Pombo's studio.

His delivery maintains the essence and the level that exists in the premises.

Average price: 50-60 euros.

: Serrano, 118 and Augusto Figueroa, 22 (San Antón Market).

Maldonado marinated sardine loin, 14.

Maldonado 14

Julián Barbolla and Francisco Vicente's restaurant is a benchmark in the capital.

His is a

made with the best raw materials and over low heat.

The seasonal product sets the tone of the menu, where the Madrid-style tripe -sweet and digestive, with its spicy point-, the stewed oxtail and the partridge in salmis have become essential.

The lucky ones who visit this place in the Salamanca district these days will be able to taste their

, a delicacy that they themselves grow in the family garden in Cascajares (Segovia), their homeland.

With them they have designed a

(45 euros per person) that starts by enjoying them naturally with a splash of extra virgin olive oil;

then you will have to choose between a marinated sardine loin on toasted bread with tomato or tomato, accompanied by burrata or tuna belly from the north.

As a main course, the decision is difficult: there is Maldonado 14 hake loin -sautéed, served on a background of tomato compote and with a hot green sauce of butter, garlic and parsley- or steak tartare, a house classic , made with Galician blond cow tenderloin cut with a knife and seasoned in the dining room to the diner's taste.

You can't miss the fine apple pie for dessert.

Tomatoes can also be bought at the restaurant: €10 for 2 kg.

: Maldonado, 14. Tel.: Tel.: 91 435 50 45 and 608 720 990.

Carmen Carro preparing one of her famous tortillas at Taberna Pedraza.

Pedraza Tavern

Cooked (thin, delicate and very tasty), tortilla (Betanzos style, it is one of the most acclaimed in the capital) and croquettes (a good size and very creamy) are

dishes of this charming dining room in the Salamanca district.

But there is more, much more, in this restaurant run with care by

, who, after leaving the worlds of marketing and tourism,

, in search of elaborations of the grandmothers and trusted suppliers.

Thus, reinventing these dishes and using the best raw materials that the season brings, they prepare stews from the field and from the dehesa (lightly pickled spicy chicken, veal meatballs with beach cuttlefish), meats (cow and ox chops with different maturing) and grilled fish (Atlantic sea bass, Cantabrian lobster).

Average price: 40 euros.

Recoletos, 4.

Grilled baby squid from El Telégrafo.

The Telegraph

As if we were traveling on a ship, but without leaving the Chamartín neighborhood.

This is how this

of the capital serves the best

from our coasts.

The

are one of its strengths;

there are days that have up to ten, depending on the product that has entered.

Since its opening,

, the chef Esteban Gelado Cruz has been in charge of the kitchen, who has always been in charge of supervising the genre that arrived from the markets of Guetaria, Cudillero, Isla Cristina, Jávea, Denia, Palamós or Burela.

Galician crabs, Sanlúcar prawns, Cantabrian lobster and Huelva carabineros are some of the delicacies that make up their menu.

Also they

have won over the public, who have been able to appreciate this commitment to seasonal produce.

Wine also plays a major role in this historic premises of the Oter group, as it shares space with the Vinoteca, the house's specialty wine and gourmet products store.

They

.

It also has two private rooms and a terrace.

Average price: 40-60 euros.

: Father Damien, 44.

Roasted pigeon with Treze gyozas.

Thirteen

In this restaurant that Madrid chef Saúl Sanz opened in

.

For a reason, what rules here is the market cuisine, with a proposal in which the mastery of the kitchen and the taste that this chef with fine hands shines.

(seal that recognizes restaurants with great value for money), the dining room is a must for lovers of seasonal preparations and hunting cuisine, for example, roast pigeon with gyozas and odorous portobello ;

Roast venison loin, cherry chutney and crispy polenta and, when it gets cold, its

wild boar, deer, partridge...).

Essential are the torreznos;

the beef and Iberian pork meatballs with green curry and mantou bread or the veal sweetbreads on pig trotters and red curry.

Average price: 35-40 euros.

General Pardinas, 34.

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