Cruz Blanca de Vallecas

"There are plenty of restaurants in the city center that do traditional Spanish stews, but none match Cruz Blanca Vallecas. The restaurant — independent from the chain that shares its name — has won every single award possible for its outstanding cocido Madrileño (Madrid-style chickpea and meat stew), callos (veal tripe), and fabada (Asturian bean stew) that chef–owner Antonio Cosmen has been cooking with care for the past decade. Just a heads up: Book your table months in advance." - Paula Móvil

"There are plenty of restaurants in the city center that do traditional Spanish stews, but none match Cruz Blanca Vallecas. The restaurant — independent from the chain that shares its name — has won every single award possible for its outstanding cocido Madrileño (Madrid-style chickpea and meat stew), callos (veal tripe), and fabada (Asturian bean stew) that chef–owner Antonio Cosmen has been cooking with care for the past decade. Just a heads up: Book your table months in advance." - Paula Móvil

"Commanding a waitlist longer than most of Madrid's Michelin-starred restaurants—bank on at least three months—Cruz Blanca de Vallecas is a modest tavern on the outskirts of town. It's also the improbable home of Madrid's most iconic dish: cocido madrileño, a boiled dinner of chickpeas, vegetables, and assorted sausages and meats. Chef Antonio Cosmen's rendition is downright transcendent, with creamy garbanzo beans from Arévalo—he buys the town's entire crop—smoky chorizo, and a jamón-scented broth so rich it jellifies at room temperature. (Another famed version can be found at Sylkar.)" - Benjamin Kemper

"Cocido madrileño fit for a king—literally (King Emeritus Juan Carlos loves it here) The vibe No-frills tavern with a culinary claim to fame The crowd Families from the neighborhood and culinary pilgrims The food Cocido madrileño better than—well, everywhere else The service You've never seen anyone ladle with such panache" - Benjamin Kemper