These small white anchovies are marinated in vinegar, then finished with excellent Spanish olive oil and minced garlic. Cervecería Alemana has served this dish since 1904—it's the original tapas on their menu. The acidity of the vinegar balances the rich oil, and the tiny fish dissolve on the tongue. A perfect beer or vermouth companion.
Tips from diners
Boquerones are a must-order here — the quality of the vinegar cure sets Cervecería Alemana apart from newer restaurants.
Order boquerones and sit by the window table facing the plaza — you're sitting in Hemingway's spot, mentioned in a 1960 Life magazine article.
Like most Madrid bars, Cervecería Alemana serves croquetas—here made with either jamón serrano or chicken. They're golden, crispy outside and creamy inside. Not groundbreaking, but reliable and perfectly made.
Tips from diners
Skip the croquetas here and order the boquerones or gambas instead — those showcase the bar's heritage better.
Fresh mussels from the Spanish coast are steamed open with wine, garlic, and parsley. Cervecería Alemana serves them in a white ceramic dish—the broth is intensely flavored from the mussel liquor and wine reduction. This is a beer hall classic, simple and unapologetic.
Tips from diners
Order the mussels as your main tapa — a €10 plate is filling and cheaper than gambas or angulas.
Fresh gambas are tossed in a hot skillet with abundant garlic and Spanish olive oil, cooked until the shrimp just turn pink. Served still sizzling in the pan, this is a classic Madrid tapa that appears on nearly every bar menu but varies wildly in quality. Cervecería Alemana's version relies on fresh fish and proper heat—the shrimp don't overcook.
Tips from diners
The gambas al ajillo comes sizzling in a hot pan — let it cool slightly before eating to avoid burned fingers. Dip bread in the oil.
Angulas are genuinely wild baby eels caught in Spanish rivers, increasingly rare and expensive. Cervecería Alemana serves them simply—sautéed in butter with garlic—to let the delicate, slightly sweet flavor shine. This is a special-occasion dish, costing €35-50 per portion. Not for everyday, but iconic to the restaurant's history.
Tips from diners
Order angulas only if celebrating or on an expense account — they're luxury. A smaller order (€25-30) as a single course can be shared.
Cervecería Alemana opened on March 20, 1904, when a group of German manufacturers established it as a place to serve salmon, shrimp, anchovies, and sardine sandwiches with El Águila beer. Ernest Hemingway was a regular in the 1950s, sitting by the window table where he could observe the plaza—a table still reserved in his honor. The wood-lined bar, bow-tied waiters, and 1960s photographs by Gabriel Cualladó capture the atmosphere unchanged since Hemingway's day.
Book the window table facing the plaza by asking at the reservation desk — this is where Hemingway sat in the 1950s and where he has a permanent place reserved.
Dress smart-casual or nicer — this is a historic, formal establishment with bow-tied waiters. Shorts and flip-flops will look out of place.
This is €20-30 per person minimum, not a cheap bar. Sit at the counter if you want to save money — standing/counter service is slightly cheaper than table seating.
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