About
Location :
Added by Jopie, at 15 October 2016
Opening Hours
- Monday 11:00 AM – 5:30 PM
- Tuesday 11:00 AM – 5:30 PM
- Wednesday 11:00 AM – 5:30 PM, 8:00 – 11:30 PM
- Thursday 11:00 AM – 5:30 PM, 8:00 – 11:30 PM
- Friday 11:00 AM – 5:30 PM, 8:00 – 11:30 PM
- Saturday 11:00 AM – 5:30 PM,
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10 Reviews
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27 November 2017
One of the best cocidos in Madrid downtown. Great soup, even better chickpeas, and a filling meat at the end. Also, one of the best cheesecakes I've ever tried.
Good service. A little claustrophobic, with little spelace between chairs and tables.response / report this review -
26 November 2017
We tried a mini version of cocidos as part of our tapas tour with Gonzalo of feel the city tours,which suited us as the full blown version was enormous!! We ate at the bar as table service is only bookable way in advance. Great atmosphere and tiles.
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14 November 2017
Excellent traditional place to grab Cocido Madrileño. It’s only 5.5€ and it will fill you up, especially when it’s cold outside!
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11 November 2017
The food was just ok, with a very oily potatoes but very nice meat. We had an almost cold welcome. A bit disappointed.
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29 October 2017
Great and very professional staff! I loved it !
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17 March 2017
It goes without saying that the best cocido is in Madrid, its birthplace. The restaurant's policies are very strict. If you want to eat in this restaurant, you'll need to order one dish per person. That means no sharing, even if you're ordering a large meal. My mood immediately changed when I saw them serve our cocido. It was oily and salty. The garbanzos weren't even prepared properly. It didn't have any flavour. I have no idea what kind of spices they put inside, because it seems like some third-rate slob that they call a chef dumped all the ingredients into the casserole and called it a cocido. The other dishes were very mediocre as well. To think that Malacatin is considered to be one of the best restaurants for this particular dish. The very notion is appalling to me, as it doesn't require that much effort to produce a satisfactory cocido. Order at your own risk.
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17 March 2017
We went there hoping to eat a really good cocido Madrilena and it was one of the worst cocidos we have ever tried. The callos were oily and had a strong aftertaste. The chuletas de Cordero were oily and the potatoes didn't even have any salt and were soggy. Very overrated restaurant , disappointing!
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11 January 2017
Really fantastic cocido!
For anyone traveling to Madrid it's good to know that you need a reservation in advance. If you've never had cocido before, look it up. You have to pace yourself as you eat to save room for the meat at the end!response / report this review -
27 November 2016
"Simply not good enough" is what I would say if someone asked me to describe this place in four words.
I went there with a couple of friends, by recommendation, and left quite disappointed. The reason being simple - you can get much better food and service for the same or slightly less money just a couple of hundred meters away, but I'll get to that later.
The staff knows absolutely ZERO English, and it's a problem in a place that has a relatively complicated menu.
As far as the food goes, if you go by the "house special" you'll be fine - as long as you like really local and traditional cooking. But good luck with that, because it comes in phases and the staff does not try to explain it, so by the time you're full, the best part is still to come. For 20 euros it's good quantity, but quality could be better.
Other dishes are extremely small, and probably won't feed a grown human. Also, they are quite expensive. Not on their own, but compared to places like Botin that serve really good traditional food with reasonable prices, paired with a great atmosphere and some history. A soul, if you will.
Be prepared to leave this place without feeling gastronomically satisfied.response / report this review -
22 October 2016
Great traditional Spanish food. Be prepared for a lot of food. Lots of soup and meats. Not a very touristy place either. Go and take your time there
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