Malacatín's cocido is the gold standard — chickpeas and beef slow-cooked together, then served as a broth course followed by the vegetables and meat. Multiple reviews say it's 'impossible to finish' and winners consistently praise the quality of ingredients. They slow-cooked ham from the previous day for depth. Won Best Cocido Soup in the 2022 Madrid Cocido Route competition.
Tips from diners
This is a lunch-only dish — the restaurant serves only lunch except Wednesdays-Saturdays when dinner is available. Book at least a day ahead.
Come hungry — the portion is large enough that two people can easily share one order, or one hungry person will be very full.
They offer a smaller 'degustación' (tasting) portion if you want to enjoy the cocido without being overwhelmed by volume.
Rich, clear broth that carries the flavor of hours of slow-cooking — this is often served as the first course of the cocido. The vegetables and thin noodles float in the warming liquid.
Tips from diners
If you're not sure about committing to the full cocido, try the broth alone — it's warming, good value, and captures the essence of the dish.
A traditional starter broth enriched with quality jamón — lighter than the full cocido but still deeply warming and flavorful.
Tips from diners
A lighter option that lets you taste the traditional Madrid flavor without the commitment of the full stew.
Golden croquettes with jamón mixed through a rich, creamy interior — a classic Spanish starter that's been made the same way for decades.
Tips from diners
A lighter opening to a meal if you plan to order the full cocido after.
Quality jamón Ibérico served in thin, melting slices — a classic complement to the warmth of the cocido, or a light dish on its own.
Tips from diners
Pair this with the caldo or cocido for a full traditional meal.
Malacatín began in 1895 when Julián Díaz García, an immigrant from Cuenca, opened a wine shop that became a tavern in El Rastro. A guitarist would play outside saying 'tin, tin, malacatín' — and the name stuck. In the 1950s, his daughter added home-cooked meals at affordable prices. Today, run by the fourth generation, Malacatín is one of Madrid's fifteen Centenarian Restaurants, and it won Best Cocido Soup in the 2022 Madrid Cocido Route competition.
Call +34 91 365 52 41 to book ahead — the restaurant is small and fills up quickly. Lunch is the main service; dinner only Wednesdays-Saturdays.
The restaurant operates only during lunch hours (1 PM-4 PM) Monday-Tuesday, and extends to dinner Wed-Sat. Always call ahead to confirm hours.
Malacatín has been here since 1895 — it's a living museum of Madrid cocido tradition, and the fourth generation still cooks with the same respect for ingredients and time.
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