This dish was named best steak tartare in Spain at Madrid Fusión 2025. López hand-chops the beef rather than grinding it, preserving tenderness while creating texture. The ratio of beef to capers and anchovies is precisely calibrated — no single element dominates.
Tips from diners
This is the dish that earned La Tasquita national recognition. Order it first — it's non-negotiable.
House-made croquetas filled with jamón ibérico and béchamel, served warm and crispy.
Tips from diners
These come warm from the kitchen — order them first and eat immediately while the crust shatters.
López's Russian salad is a myth in Madrid — simple ingredients (potatoes, carrots, peas, onion, mayo) prepared at the moment and dressed with trout eggs for briny finish. This is the salad that represents the restaurant's foundation.
Tips from diners
Order this to understand what 'market cooking' means — maximum flavor from minimum ingredients.
A recipe inherited from Juanjo's grandmother, this dish combines textural contrast — the crispy batter of anchovies against the soft yolk. The dish arrives hot and should be eaten immediately.
Tips from diners
The anchovies must be eaten immediately while the batter is still crunchy. Eat the yolk after a few bites to bind it all.
Dense with meat, these meatballs rely on beef quality and careful handling — no breadcrumbs or filler. López keeps them simple because the ingredient does the work. Each one is roughly golf-ball sized.
Tips from diners
Order these alongside the tartare if you want both raw and cooked beef — they balance each other well.
La Tasquita de Enfrente opened in the 1960s as a neighborhood spot 'opposite the big tavern.' Juanjo López took over and has spent 25 years refining market-based cooking with seasonal Spanish produce. The restaurant is now a Michelin-starred reference, known for its austere approach and limited seating (maximum 6 diners per reservation). In 2025, López's steak tartare was named best in Spain at Madrid Fusión.
Book through website or Instagram — maximum 6 diners per seating. Reservations fill weeks ahead; check availability often.
Lunch is the primary service — this is a no-dinner restaurant. Arrive before 13:45 if you want the quietest seating and the chef's full attention.
The daily menu changes based on market finds — check the Instagram the morning of your reservation to see what's available.
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