A bustling Madrid tapas bar where timeless flavors like tortilla and croquetas shine, all served with a friendly vibe that keeps locals coming back.
"The experience at this lively Madrileño tavern from 1892 isn’t for anyone who wants a quiet meal in a comfortable seat. It's always full of tourists, locals looking to let their hair down, and neighborhood abuelos, drinking pilsner shoulder-to-shoulder around wooden barrels (it's usually standing-room-only unless you’re lucky enough to snag a coveted stool). Although there’s a small back area more apt for dining (you’ll have to duck under the bar counter to get there), the front, where everyone is day drinking and hanging out with friends, is more fun. The walls are covered from floor to ceiling with dusty liquor bottles, vintage photos, and chalkboards scribbled with the day’s offerings—but don’t bother getting into the menu, and just order their historic tortilla de patata. " - lori zaino
"The experience at this lively Madrileño tavern from 1892 isn’t for anyone who wants a quiet meal in a comfortable seat. It's always full of tourists, locals looking to let their hair down, and neighborhood abuelos, drinking Pilsner shoulder-to-shoulder around wooden barrels (it's usually standing-room-only unless you’re lucky enough to snag a coveted stool). Although there’s a small back area more apt for dining (you’ll have to duck under the bar counter to get there), the front, where everyone is day drinking and hanging out with friends, is more fun. The walls are covered from floor to ceiling with dusty liquor bottles, vintage photos, and chalkboards scribbled with the day’s offerings—but don’t bother getting into the menu, and just order their historic tortilla de patata. The house recipe uses an exact number of potatoes, chopped to a specific size before they’re combined with eggs and onion and fried up to serve. The salmorejo, Córdoba’s version of gazpacho, is creamy and filling, and if you’re extra-hungry, order plates piled high with Iberian ham, crisped croquetas, huevos rotos, or stewed tripe." - Lori Zaino
"This classic Madrileño tavern dates back to 1892, and it’s the ideal place for sitting, chatting, and drinking while getting a dose of Spanish history. Although this is a prime bar for day drinking and just hanging out, this is the spot to really dig into traditional dishes from all over Spain. Ardosa’s tortilla de patata is one of the best in Madrid, the salmorejo, Córdoba’s version of gazpacho, is creamy and filling, and you should always order plates of Iberian ham, crisped croquetas, huevos rotos, and stewed tripe." - Lori Zaino
"Bodega de la Ardosa is 127 years old, and it looks it: Cobwebbed bottles and antique tchotchkes line the walls, engraved beer taps crown the bar, and wrought-iron columns alternate with wine barrels fashioned into tables. When in season, don't miss the artichokes, confited in fruity Spanish olive oil to an almost spreadable consistency before being crisped on a sizzling hot griddle. The battered ortiguillas—fresh sea anemones—sherry-braised beef cheeks, and gushy tortilla española—which has won gold medals—are equally sublime. If the main dining area looks too packed, peer beyond the right-hand side of the bar: There's a back room that often has more space." - Benjamin Kemper
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