La Musa sources fresh octopus, braises it until fork-tender, then finishes it on the grill with Spanish olive oil, smoked paprika (pimentón), and fleur de sel. Reviewers call this one of the best grilled octopus preparations in Malasaña—the grill marks give subtle char, the oil carries smoke, and the paprika adds depth without heat.
Tips from diners
The octopus is tender because it's pre-braised before grilling — ask how they prepare it when ordering, so you know what to expect.
Order the pulpo as a main tapa rather than splitting it 3 ways — one full portion at €12 is the best way to experience it.
La Musa's take on Southern comfort food gets a Spanish twist—green tomatoes are fried until they burst with acidity, then topped with creamy goat cheese and a thin honey drizzle. The contrast of salty fried tomatillo, tangy cheese, and sweet honey creates a memorable dish that appears in multiple reviews. Vegetarians request this by name.
Tips from diners
The fried green tomatoes are one of the only truly vegetarian tapas on the menu — order them with confidence.
While not as famous as El Brillante's bocadillo de calamares, La Musa's fried squid rings are larger and meatier, served as a tapa with a house-made garlic-lemon aioli. The aioli transforms the dish from a simple bar snack into something more refined, which typifies La Musa's approach.
Tips from diners
The squid here is larger and cooked to order — if you want classic Madrid-style, El Brillante is better. If you want a refined tapa, this is your choice.
Corvina (Spanish sea bass) is cut thin and cured in a mixture of lime and lemon juice, topped with serrano chili, cilantro, and a touch of Peruvian-style ají amarillo paste. La Musa's version walks the line between Peruvian ceviche tradition and Spanish ingredient preference—it's bright, citrusy, and a refreshing change from traditional Madrid tapas.
Tips from diners
Ceviche is a refreshing counterpoint to heavier tapas like croquetas — order it early in the meal or as part of a tasting sequence.
La Musa's tasting menu (€15-20 per person) rotates based on ingredient availability and the chef's current focus. It typically includes 5-6 small plates—perhaps ceviche, fried green tomatoes, a croqueta, octopus, and a dessert. This is the best way to sample the kitchen's creativity and range. Groups of 2-4 often order multiple tastings and share.
Tips from diners
Book ahead if ordering the tasting menu — it takes 30-40 minutes to prepare. Ideal for dates or small groups wanting variety.
Four people ordering two tasting menus (€35 total) and sharing plates = €17.50 per person, cheaper than ordering à la carte tapas individually.
La Musa was established in 1996 and became Malasaña's first restaurant from what is now a four-location group. The original bar on Calle Manuela Malasaña specializes in creative fusion tapas—a departure from traditional Madrid cuisine, yet carefully researched and executed. Grilled octopus, fried green tomatoes with goat cheese, and ceviche appear alongside vermouth on tap. The space is smart-casual, the service is professional, and the tasting menus (€15-20) represent excellent value.
Reservations are essential on Friday and Saturday — call ahead or book via their website. Walk-ins will wait 30-45 minutes after 8 PM.
Request a table in the back corner for more intimacy — the front by the bar is louder and more standing-room oriented.
Lunch (1-4 PM) is quieter and less crowded than dinner — better for conversation and observation of the kitchen.
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