The duck arrives pink and tender, sliced to show the rare center. The potato purée is made by pressing potatoes through a chinois and enriching with butter and stock. It's one of the most comforting dishes in Madrid.
Tips from diners
Request it pink (medium-rare) — the staff will cook it perfectly if you specify. This is a restaurant that listens.
In summer, La Buena Vida's gazpacho is made from the season's ripest tomatoes, bread, and olive oil. It's served ice-cold as a restorative first course. The jamón crisps provide salt and richness.
Tips from diners
Only available June-August. A perfect first course on a hot day — refreshing and light.
Summer grilled squid is a staple, and La Buena Vida executes it simply — just heat and olive oil. The squid stays tender inside while the exterior crisps. It's an essential Spanish summer dish.
Tips from diners
Order this with a crisp white wine — the combination is a Madrid summer essential.
This is a spring specialty at La Buena Vida. The tender artichokes absorb the umami-forward salt cod, creating a delicate balance. The dish arrives warm and gently flavored, celebrating the season's first tender artichokes.
Tips from diners
Only available March-May when Spanish artichokes are at their peak. Call ahead to confirm availability.
Available October through December, this stew uses the season's game birds. The long braising creates a deep, mineral sauce that coats each piece of bird. Mushrooms add earthiness and texture.
Tips from diners
Only available autumn and early winter. If you see it on the menu, order it — the birds are at their best.
La Buena Vida opened as a husband-wife venture in the prestigious Chueca neighborhood. Owners Carlos Torres and Elisa Rodríguez keep the dining room austere — just a few tables, minimal décor — because they believe nothing should distract from the food. The menu centers on seasonal Spanish produce and hunting specialties (grouse, duck, woodcock), with winter delicacies like black truffle and sea urchin, springtime artichokes with salt cod, and summer gazpacho and grilled fish.
Book 2-3 weeks ahead. The restaurant closes Sundays and Mondays — lunch only, Tuesday-Saturday.
The wine list is carefully curated with Spanish small producers — ask the staff for recommendations by season and dish.
The menu changes radically with the seasons — call ahead to learn what's currently in season and what's being offered.
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