The signature croqueta that built Casa Julio's reputation. Made with jamón serrano and creamy béchamel, then breaded and fried until golden—multiple Madrid food blogs and reviews call this the best ham croqueta in the city. Serve 6 or 12 per order.
Tips from diners
Order a half portion (6 croquetas) to sample multiple flavors rather than committing to a full dozen of one type.
Arrive before noon or after 2 PM to avoid the 30-40 minute wait that builds during peak lunch hours.
Spinach paired with Manchego cheese and béchamel, providing a lighter alternative to meat croquetas. This is one of the oldest recipes in Casa Julio's rotation and appears on nearly every table during the lunch rush.
Tips from diners
Ask if they have the spinach croquetas available — they sell out first because they're the only vegetarian option.
Picadillo is a Spanish preparation of ground meat slow-cooked with tomato, onion, and spices. Casa Julio's version is encased in béchamel and fried, delivering concentrated savory depth. This is a second-order croqueta for most visitors—classic but worth revisiting once you've tried the house signature.
Tips from diners
Mix croqueta flavors in a single order — select 3 ham, 2 spinach, 1 bonito to get a varied tasting.
One of Casa Julio's newer inventions, combining tinned bonito tuna with slowly caramelized onions—a flavor pairing that reviewers describe as surprisingly balanced. The sweetness of the caramelized onion cuts the fishiness of the tuna, making it a gateway croqueta for those hesitant about seafood.
Tips from diners
Try the bonito if you've only had classic ham or spinach croquetas — it's Casa Julio's proof they're still experimenting.
Casa Julio pairs blue cheese with raisins in some versions, creating a sweet-salty-pungent combination that divides opinion sharply—locals either love it or skip it. The croqueta exterior is always perfectly golden and crispy, the hallmark of Casa Julio's frying technique.
Tips from diners
Ask about raisins in the blue cheese croqueta — some batches include them, some don't. Specify your preference when ordering.
Casa Julio was founded in 1921 by Julio Gil and has become legendary for its handmade croquetas in seven varieties. The no-frills bar with tiled walls and castizo atmosphere is perpetually packed—U2 famously stopped by for photos. What started as traditional croqueta mastery has evolved to include creative flavors like spinach-gorgonzola and bonito with caramelized onion, all made fresh daily.
No reservations — arrive before 1 PM on weekdays or expect a queue. Friday-Saturday evenings can see 20-40 minute waits.
The bar is cramped and moves fast — have your order ready when you reach the counter. Croquetas come hot within 5 minutes.
A half portion of croquetas (6 pieces, €8) plus a beer (€3) is a complete meal for under €12 — the best croqueta value in Madrid.
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