Best Callos in Madrid

Michelin SelectedRepsol

Ovillo opened in the winter of 2019–20 inside a former leather-goods factory in Ciudad Jardín, chef Javier Muñoz-Calero Calderón's first solo project after years at Grupo Azotea. The menu runs to roasted chicken in a bread crust, anchovy with vinegared boquerón and hake in a green-pea sauce, but the dish with real pedigree is the callos con mongetas, listed on the carta as Tripe with Mongetas Beans. It won the Premio a los Mejores Callos del Mundo, the award for the best tripe stew in the world, in 2022. Ovillo is Michelin Selected and holds a Repsol Sol, and also runs Alma Solidaria, a social-integration program with Fundación Raíces that won the Academia Madrileña de Gastronomía's Social Project Award, also in 2022.

Michelin SelectedRepsol

Zalacaín opened in 1973 and became one of Spain's great gastronomic temples, built by chef Benjamín Urdiain, maitres José Jiménez Blas and Carmelo Pérez, and sommelier Custodio López Zamarra, with figures from Spanish social, cultural and political life passing through its dining room over the decades. It's now under Grupo Urrechu, with Íñigo Urrechu leading gastronomic direction and Jorge Losa in the kitchen. Roberto Jiménez runs the dining room, more than 35 years in, and won the Academia's Premio a la Sala in 2023; sommelier Raúl Revilla was named Spain's best sommelier at the 2023 Premio Nacional de Gastronomía. Alongside heritage dishes like Búcaro 'Don Pío' and bacalao Tellagorri, the carta lists Zalacaín-style callos at 37 euros. It's Michelin Selected and holds a Repsol Sol.

“primer restaurante español en conseguir tres estrella Michelin”— Un Buen Día en Madrid

Repsol

El Lince is Javier Estévez's return to his roots after founding La Tasquería, which won a Michelin star in 2019. It opened in June 2022 in the premises of El Lince Casa Avelino, a 1960s bar, keeping both the name and the old neon sign. It's a more open, less radical carta than La Tasquería's tasting-menu format, built as an accessible counterpart with offal cooking at wider-audience prices, inside a simple, modern tavern. Beyond lamb sweetbreads and stuffed eggs, the menu runs to breaded lamb brains, roasted pork shank and croquetas made with cecina, cured beef. The callos dish is a Tripe, trotter and snout stew, priced at 19.50 euros, alongside a Potato tortilla topped with tripe stew at 17.50 euros. El Lince holds a Repsol Sol.

Michelin SelectedRepsol

La Tasquita de Enfrente has run eight tables on Calle Ballesta in Malasaña for 25 years. It has been there since 1999. The name means the little tavern across the way: Juanjo Lopez Bedmar's father, Serafin, ran a casa de comidas called La Tasquita across from an old restaurant, La Gran Tasca. Bedmar took over the kitchen at 40, after his father died, and now shares the pass with Nacho Trujillo, who has cooked alongside him for more than fourteen years. The kitchen holds to radical minimalism, rarely more than three ingredients a dish, drawn from a repertoire of more than 300 dishes that changes daily around what suppliers flag the night before. Classic stews like albóndigas, callos and lamprey sit alongside a boiled red gamba and battered kokotxas. It's Michelin Selected with 2 Repsol Soles, and placed number 108 in the OAD Europe Top Restaurants 2025.

“lo sencillo es extraordinario con conocimiento, respeto, técnica y amor”— Un Buen Día en Madrid

Botín is a traditional Castilian roast house on Calle de Cuchilleros, near Plaza Mayor in Madrid's Palacio neighbourhood. Guinness World Records lists it as the oldest restaurant in the world, open since 1725, and the original firewood oven that roasts its signature cochinillo asado has never gone out; the roast suckling pig runs 32.50 euros on the carta. The building spans four floors that keep their eighteenth-century interiors, with a terrace and service every day from 13:00 to 23:30. Beyond the roast suckling pig and roast lamb, the carta runs to classics like chicken and ham croquettes, battered suckling pig trotters and Callos a la Madrileña, priced at 22 euros. It's listed as Recomendado in the Guía Repsol.

“Récord Guinness al restaurante más antiguos del mundo”— Un Buen Día en Madrid

Jorge Trifón Esteban grew up in the business: his father opened Meson del Águila in Vicálvaro in 1965, and Trifón was working the kitchen there by age five, taking on real responsibility by twelve. He apprenticed through the 1980s with a string of well-known weekend chefs before opening El Fogón de Trifón under his own name in 2002. Callos and rabo de toro are the slow-cooked dishes the kitchen is best known for, alongside fideos con almejas and venison with onions and roasted potatoes. Trifón sources boletus from Sierra de la Morcuera and tomatoes from Sierra de la Culebra, and the kitchen still runs as a family business, with his wife Marisa and their children working alongside him. It holds a Repsol Recomendado.

“callos añaden pata y morro para conseguir colágeno”— Un Buen Día en Madrid

Manolo opened in 1934 and calls itself an icon of traditional Madrid cooking, drawing on Madrid and Galician roots. It now trades from a renovated space on Calle de la Princesa in Argüelles, with classic dining rooms, a bar and a terrace, open every day from 07:00 on weekdays and 09:30 at weekends until 23:30. The kitchen builds on good raw materials, iberico de bellota ham, fresh fish and grilled meats, and the menu runs to a Wednesday cocido, callos and salmorejo. It holds a Repsol Solete, with prices generally running 10 to 40 euros per person.

Bib Gourmand

La Barra de la Tasquería sits at Duque de Sesto 48 in Goya, where La Tasquería's own story began; the room today keeps that original's soul with a more open, casual eye and the kitchen visible from the dining room. Adrian Collantes, a madrileno who spent years as Javi Estévez's right hand before stints at El Meson de Dona Filo, La Tasquería and El Lince and a spell in Australia, came back as partner and chef. Casquería is the soul of the place: the carta runs from gildas and a Madrid Fusión finalist jamón croquette through The Callos, cooked over three days and priced at 15 to 22.50 euros, to confited and fried morros under fabada foam and a cured-tongue bikini. It holds a Michelin Bib Gourmand.

Casa Alberto calls itself a taberna centenaria on Calle de las Huertas in Barrio de las Letras, its 1827 founding recorded on a plaque the Ayuntamiento de Madrid set into the floor at the entrance. The current building stands over an earlier mid-sixteenth-century one where Miguel de Cervantes lived, and where the association of centenarian restaurants says he wrote part of the second Don Quixote. It started as a plain taberna serving wine with hard-boiled eggs and dried cod, run for generations by segoviano families, the Sanz, Pesquera and de Dios. Callos, caracoles a la madrileña and rabo estofado remain the classics, with Callos a la Madrileña priced from 17 euros for a half portion to 26.50 euros, and all of it can be eaten standing at the bar. It holds a Repsol Recomendado.

Michelin SelectedRepsol

César Martín opened Lakasa with his wife Marina Launay in 2012 and moved it to the larger Ríos Rosas space in 2016. Martín cooks while Launay runs the dining room, and the menu changes with the seasons, calcots in winter, bonito in summer, with game as one of his calling cards, built from years running La Abacería de la Villa and kitchens like Balzac before opening Lakasa. Most dishes come in half portions, built for grazing across the menu rather than committing to one plate, alongside a strong wine-by-the-glass program. Recent plates have included Hazas anchovy gildas, a house cold cut of callos and a Breton pate de campagne. It's Michelin Selected and holds 2 Repsol Soles.

MichelinRepsol

Saddle was built on the legacy of Jockey, one of the great Madrid restaurants of the 20th century, reviving the grand a la carte restaurant at a time when serious dining in Spain had come to mean tasting menus only. Chef Pablo Laya, from Galicia, has run the kitchen since autumn 2024, taking over from opening chef Adolfo Santos, while Israel Ramírez, who came up through Zalacaín and the Dani García group, runs the dining room and a wine list of roughly 1,400 to 1,500 references. Diners can build their own courses a la carte or take the Estaciones tasting menu, which mixes new creations with Saddle classics like solomillo Rossini and a dish called Callos en homenaje a Jockey, priced at 25 euros. Saddle holds a Michelin star and 2 Repsol Soles.

MichelinRepsol

Ugo Chan opened in Nueva España in 2021 and won a Michelin star about a year later, at the November 2022 gala for the 2023 guide. The name comes from chef Hugo Muñoz's maternal grandfather Emilio, who had trading ties with Japan and called him 'Hugochan' as a boy. Muñoz trained under Abraham García at Viridiana and learned nigiri technique from Ricardo Sanz, then ran KBK and did a stint at Zuma in London before opening on his own. The carta shifts with the season and includes Madrid-style callos gyozas, four pieces for 26.50 euros, alongside mullet sashimi served on the bone and a lamb kebab temaki with charred sweetbreads. Ugo Chan holds a Michelin star and 2 Repsol Soles.

Tora, tiger in Japanese, opened in 2022 as a contemporary Japanese taberna on the Castellana end of Salamanca, footballer and businessman Mario Hermoso's first venture into hospitality. It runs an intimate counter seating around ten and is listed in the Michelin Guide. Sashimi and nigiri go by the piece, including fusion nigiri like caramelised toro with oyster sauce and ginger and wagyu A5 with foie, alongside Gillardeau oysters with ponzu and ikura and gyoza filled with morcilla asturiana. The lunch-only dish is a Madrid-style Wagyu tripe shio ramen, priced at 26 euros. Tora is Michelin Selected.

La Ancha is a family restaurant with more than a century of history, a classic Madrid casa de comidas on Calle Zorrilla in Cortes. This Calle Zorrilla house of the Redruello family opened in 1988. The carta changes daily to keep the market produce fresh, built on simple, traditional recipes, and the cooking stays market-led and unfussy. It's famously hard to book, so reserving ahead matters, with lunch and dinner running Monday to Saturday, 13:30 to 16:00 and 20:00 to 23:00, closed Sundays and public holidays. Classics on the list include Madrid-Style Tripe alongside the house Escalope Armando, solomillo and steak tartar. The room has a terrace, a wheelchair-accessible entrance and restroom, and paid parking nearby. It carries a Repsol Solete.

Casa Salvador is a traditional Madrid dining room on Calle de Barbieri, on the seam between Chueca and Justicia. It began in 1941 as a small taberna taurina under founder Salvador Blazquez; his nephew Pepe Blazquez took it over in 1976 and turned the old taberna into a reference for traditional Madrid cooking, still at the stove today. The walls stay hung with bullfighting paintings and photographs that keep the memory of old Madrid alive. The kitchen calls itself a temple of cocina tradicional madrileña, and is known for Madrid-style tripe, priced at 20 euros, alongside estofado de rabo de toro and Lenten potajes. It's listed as Recomendado in the Guía Repsol and closes for the whole of August.

Bib GourmandRepsol Recommended

Tres por Cuatro started as a tiny stall in the Mercado de Torrijos in late 2017, cooking homey, root-traditional food, before it grew into its restaurant on Calle Montesa in Goya. Chef Álex Marugán, who cooked in Saint Tropez and in Madrid's nikkei scene before taking the plunge, runs a kitchen fed weekly by small family producers, the best fish from Cadiz and vegetables from Navarra. A Peruvian thread runs through the menu too, from the team's Latin roots at Barra M, in dishes like sudado de corvina. Fixtures that never leave the carta include house torreznos, rossejat and a Tripe, trotter and snout stew, priced at 12.50 euros for a half portion or 24 euros full. It holds a Michelin Bib Gourmand.

Casa Mundi keeps to traditional Spanish cooking on Calle Donoso Cortes in Chamberí's Arapiles quarter, a classic room its own site dresses in tiles and wood. The kitchen leans on classics where the ingredient does the work: hake, huevos rotos, lamb, chipirones en su tinta and chuletón, alongside a Spanish tortilla and house desserts. Callos a la Madrileña is on the carta at 16.50 euros, served in the earthenware dish the stew is traditionally cooked in. It's closed Mondays, prices run roughly 10 to 50 euros per person, and the full menu is published on the restaurant's own site.