This is the signature innovation of Casa Gerardo's tosta program — the contrast between warm toast, cool ice cream, and briny salmon creates an unexpected combination. The ice cream melts into the bread, creating a luxurious mouthfeel.
Tips from diners
Sounds odd but tastes amazing — the ice cream melts into the toast and the salmon provides salty richness.
Casa Gerardo's selection of Spanish cheeses is among the finest in Madrid, with staff who know each cheese's origin, producer, and aging period. The board is curated seasonally, and the cheeses are cut to the exact thickness you prefer.
Tips from diners
Ask the counter staff which cheese is currently at peak ripeness — they'll guide you to the best selection.
Sobrasada is a soft, spreadable cured meat from Mallorca — spiced with paprika and garlic. On warm toast, it melts into the bread and provides bold flavor without needing toppings.
Tips from diners
One of the cheapest items on the board and hits the spot. Pair with a vermouth.
A more traditional approach than the ice cream tosta — this one celebrates the salt-cured cod's depth. The bread soaks in olive oil while the cod stays briny and rich.
Tips from diners
This is how Madrid has eaten tostas for decades — simple and perfect. Don't overthink it.
When Spanish summer tomatoes arrive, this becomes Casa Gerardo's most-ordered dish. The tomatoes are ripe and sweet, dressed minimally with salt and single-estate Spanish olive oil. It's a celebration of ingredient.
Tips from diners
Only available June-September when Spanish tomatoes peak. Skip in winter — they won't be the same.
Casa Gerardo is housed in a historic 1895 building on Calle Calatrava that once distributed wine to the neighborhood. Now it's an iconic Madrid wine bar and cheese temple, with a marble counter and tile baseboards that feel frozen in time. The restaurant is known for its curated Spanish cheese selection (Gamoneu, Idiazábal, Majorero, Torta de Cañarejal) and creative tostas — toasted bread loaded with gourmet toppings. First-come, first-served seating; be prepared to wait during peak hours.
No reservations — first-come, first-served. Arrive before 13:30 or after 20:00 to avoid the worst crowds. Weekend waits can hit 30+ minutes.
The vermouth on tap is legendary — order a small glass while you wait for your table. The wine list is deeply curated with small producers.
Most tostas are under €12 and the cheese board is €28 — shared among 3-4 people it becomes an affordable feast. Wine by the glass is reasonable.
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