Casa Revuelta
Bistro · Sol ·
Famous for fried cod, vermouth, and torreznos. Old-school vibe.
Famous for fried cod, vermouth, and torreznos. Old-school vibe.
"Bar hopping in the city center can be overwhelming, but here’s a tip: Go to the places that seem like they’ve been there forever and avoid eating reheated paella at a chain. Among the small streets surrounding Plaza Mayor, look for a small and over-crowded bar called Casa Revuelta. Make yourself some room at the bar and order tajada de bacalao (fried cod) and a glass of vermouth on tap. Must-try dish: Still hungry? Try the torreznos, the Spanish version of chicharrón." - Paula Móvil
"This restaurant has been serving up delicious bacalaitos, fried codfish, since 1966. As one of Spain’s old-school bars, expect vintage photos on the walls, crowds of devoted regulars, and an atmosphere where anyone and everyone is welcome—yes, it’s all good to have your baby chilling at the bar, even late into the night. Bring your parents for lunch or coat your stomach with fried things (those codfish fritters, croquettes, and eggplant with melted honey) before hitting the nearby clubs in Sol. And ball up your used waxy napkins, a Spain bar staple, and toss them on the floor after eating—it’s not rude, just tradition." - lori zaino
"Bar hopping in the city center can be overwhelming, but here’s a tip: Go to the places that seem like they’ve been there forever and avoid eating reheated paella at a chain. Among the small streets surrounding Plaza Mayor, look for a small and over-crowded bar called Casa Revuelta. Make yourself some room at the bar and order tajada de bacalao (fried cod) and a glass of vermouth on tap." - Paula Móvil
"This restaurant has been serving up bacalao frito tapas—their delicious small plates of fried codfish—since 1966. This is one of Spain’s old-school, historic bars with vintage photos on the walls, and somewhere that anyone and everyone is welcome (and yes, it’s all good to have your baby chilling at the bar, even late into the night). Pair your tapas with a cold beer, and join the locals in balling up your used waxy napkins, which are typical at bars in Spain, and toss them on the floor after you’re done eating. It’s not rude, just tradition. " - Lori Zaino
"This restaurant has been serving up delicious bacalaitos, fried codfish, since 1966. As one of Spain’s old-school bars, expect vintage photos on the walls, crowds of devoted regulars, and somewhere that anyone and everyone is welcome—yes, it’s all good to have your baby chilling at the bar, even late into the night. Bring your parents for lunch or coat your stomach with fried things (those codfish fritters, croquettes, and eggplant with melted honey) before hitting the nearby clubs in Sol. And ball up your used waxy napkins, a Spain bar staple, and toss them on the floor after eating—it’s not rude, just tradition." - Lori Zaino