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A century-old wood-fired oven still runs the show at this Castilian restaurant in Alonso Martínez, where roast lamb and suckling pig are the serious business. The two brothers behind it lean on time-honored recipes from the Meseta without turning the place into a museum piece. The torreznos, oven-roasted and then fried in olive oil, are the kind of thing you order a second round of before finishing the first.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Roast lamb
“Roast lamb and suckling pig are the undoubted stars on the menu here”
Michelin Guide -
Suckling pig
“Roast lamb and suckling pig are the undoubted stars on the menu here”
Michelin Guide -
Torreznos
“Make sure you try their “torreznos” (a kind of fried bacon snack), which are roasted in the oven and then fried in extra-virgin olive oil.”
Michelin Guide
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- Bar Trafalgar Beer Bar Eat · 65
- Dantte Contemporary Italian Drink · 72
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