Best Cochinillo in Madrid

El Pedrusco de Aldealcorvo is a traditional Castilian asador in Madrid's Trafalgar neighbourhood, named after a fifteen-metre rock on the edge of Aldealcorvo, the Segovia village the founding family came from. The family opened their first taberna in 1956 and inaugurated this restaurant in 1984, and the kitchen still turns on a century-old wood-fired oven, fired with holm oak. The house signature is cochinillo de Segovia, roasted suckling pig, priced at €42 per person, alongside cordero lechal, milk-fed roast lamb. It's Michelin Selected and holds a Repsol Recomendado. Of the restaurants on this list, it's the one that comes up most consistently across independent Spanish food coverage of where to eat cochinillo in the city.

“Impecable el cochinillo asado en horno de leña”— Los 5 Mejores

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 cochinillo asado, roast suckling pig, is what it's known for: it still comes out of the original firewood oven, in a building that runs to four floors keeping their eighteenth-century interiors. The carta lists Roast suckling pig at €32.50, alongside battered suckling-pig trotters as a starter at €10. It's listed as Recomendado in the Guía Repsol. Two independent Spanish sources on where to eat cochinillo in Madrid both single it out, one calling its version among the best-rated for the way it's cooked.

“prepara uno de los cochinillos mejor valorados ya que su forma de cocinarla es excelente”— IFEMA Madrid

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Coque is the Sandoval family's two-Michelin-star restaurant in Almagro, holding three Repsol Soles and a Michelin Green Star. The name goes back to the brothers' grandfather; their parents opened a rotisserie called Coque in Humanes de Madrid in 1976, and the third generation, chef Mario Sandoval, sommelier Rafael and dining-room director Juan Diego, moved it into central Madrid in 2017. Its current tasting menu, Eat with Art, pairs 16 dishes with contemporary artworks, and its enduring signature is roasted suckling pig, served under a course named Suckling Pig, finished with spring onion, balsamic and lettuce. It's the fine-dining name that comes up most often in independent Spanish coverage of where to eat cochinillo in the city.

“El cochinillo lacado, realmente único, posiblemente el mejor de España”— Los 5 Mejores

El Senador is an asador on Plaza de la Marina Española, in the Palacio quarter near Plaza de España. The kitchen roasts cochinillo with Segovia's denominación de origen and cordero asado, alongside high-quality seasonal fish, seafood, salads and homemade desserts, with a considered wine list. It's built around the roast, in the tradition of the Castilian roast houses, takes bookings for anything from a dinner for two to a full celebration, and also offers its cochinillo and lamb as packs to finish at home. It's one of the restaurants named in IFEMA Madrid's own guide to where to eat cochinillo in the city, which notes its wood-fired oven prepares Segovia-origin suckling pig in the Castilian style.

“En el horno de leña preparan cochinillos de origen segoviano al estilo castellano”— IFEMA Madrid

Casa Pedro traces back to 1702, when the family opened a pilgrims' inn in what was then the village of Fuencarral, trading first as Casa de la Pascuala. Three centuries on it's the same kitchen, a Castilian roast house in Valverde run by Pedro Guiñales, and a member of Madrid's Asociación de Restaurantes y Tabernas Centenarios. The menu lists Roast suckling pig at €30 among its meats, alongside lamb shoulder, baby lamb chops and other oven roasts. It's Recomendado in the Guía Repsol, and Guiñales received the Academia Madrileña de Gastronomía's lifetime achievement recognition in 2025. It's named in Spanish coverage of where to eat cochinillo in Madrid, cited for its wood-fired lechazo and cochinillo roasts.

“Los asados en horno de leña: lechazo y cochinillo”— Los 5 Mejores

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Villoldo is a traditional Castilian restaurant in Madrid's Castellana neighbourhood, run by sisters Pilar and Mercedes Pedrosa of the Fierro-Pedrosa family, who relocated from Palencia to open it. It opened in July 2013. It won the Academia Madrileña de Gastronomía's Premio a la Cocina Regional en Madrid in 2022 and holds one Repsol Sol. The menu splits its roasts into two dedicated sections: Cochinillo lists a Low-Temperature Roasted Cochinillo at €30, and Lechazo lists a Half-Roasted Lechazo Shoulder at €35, alongside fried lechazo chops, braised shanks and battered sweetbreads. That's a rarer setup than most of the entries on this list, where suckling pig is one dish among many rather than its own menu category.

Los Galayos has operated right off Plaza Mayor since 1894, per the venue's own site. It splits into a formal restaurant with five private salons and terrace seating onto the square, and a separate historic tavern built around a hand-carved 17th-century wooden counter. Castilian roasts anchor the formal dining room, with cochinillo the restaurant's own description of its headline dish, while the tavern side runs reliable classics like ensaladilla rusa and cocido. It holds a Repsol Recomendado, and Timeout Madrid rated it 4 out of 5 stars, noting that despite its position on the edge of Plaza Mayor, it isn't a tourist-hunting spot.

Las Cuevas de Luis Candelas has been on Calle de Cuchilleros, next to Plaza Mayor, since 1860, and its staff still dress in period costume as the 19th-century bandit Luis Candelas; the restaurant's own line is that everyone who visits is welcomed by Candelas himself. Four dining rooms and a terrace over the Arco de Cuchilleros seat 140. The kitchen roasts suckling pig and suckling lamb in a wood-fired oven, alongside callos a la madrileña, one of the few entries on this list where lamb gets equal billing with the pig rather than a supporting role. It shares its street, Calle de Cuchilleros, with Botín, giving that stretch of Madrid's historic centre two separate wood-fired cochinillo kitchens.

Taberna del Capitán Alatriste sits in the barrio de los Austrias, at the meeting of Calle de Grafal and Calle San Bruno. The venue dates the building to the 16th century, with original cellars preserved in the basement, and themes the rooms around the Golden Age world of Diego Alatriste and figures like the poet Quevedo. Signatures include roast suckling pig, the house chuletada, and grilled meats and fish. It's one of the few entries on this list built around a literary theme rather than a family lineage, but the roast suckling pig is listed as a signature dish in its own right, not a side note.

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Gaytán is chef Javier Aranda's contemporary Spanish tasting-menu restaurant on Príncipe de Vergara in El Viso, holding one Michelin star and one Repsol Sol. Aranda, from Toledo, opened it in 2016 and named it after his grandfather; he had already earned a Michelin star at 27 with his first restaurant, La Cabra. The room is built around a big open kitchen flanked by original wooden columns, where the tasting menus are cooked in front of the diners. Both menus share a dish called Ávila suckling pig cooked two ways with Mediterranean flavors, alongside a smoked-mackerel gilda with tomato granita and roasted red mullet with a cockle-and-seaweed cream.

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Saddle was built in the former home of Jockey, one of the landmark Madrid restaurants of the 20th century, which closed in the summer of 2012 after fifty years under chef Clemencio Fuentes. Saddle opened in the same building in autumn 2019, redesigned by Diego Gronda's studio, and won its Michelin star in the 2021 guide, alongside two Repsol Soles. It was set up to bring back the grand à la carte restaurant at a time when serious dining in Spain had come to mean tasting menus only, with most dishes served in full or half portions. Signatures include the veal shank in tribute to Santi Santamaría, Mont Royal squab, crispy suckling pig, and the callos in tribute to Jockey.

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El Triciclo opened on Calle Santa María in Barrio de las Letras in 2013, founded by chefs Javier Goya, Javier Mayor and David Alfonso, who set out to build the restaurant they'd most want to eat at. It's grown into Grupo Triciclo, which won the Academia Madrileña de Gastronomía's Business Project award in 2025, and holds a Repsol Sol. Almost everything on the seasonal carta can be ordered as a full ración, a half or a third. The house classics include confit suckling pig cooked as Manolo de la Osa taught them, at €36, alongside a besugo a la madrileña served barely cooked and an oxtail cannelloni with mushroom sauce and pecorino.

Coquetto Bar is chef Mario Sandoval's more casual gastrobar in Almagro, co-directed with his brothers Rafael and Diego, who also run the family's flagship two-Michelin-star restaurant Coque in the same neighbourhood. Opening was announced in 2019 but delayed by COVID-19; it finally opened in June 2020. The kitchen rescues classic recipes like escabeches and daily-rotating stews, alongside a fixed run of suckling pig dishes: Iberian suckling-pig torreznos with a hyssop baste, at €18 for a half portion or €34 for a full one, and a suckling pig taco, three pieces, at €20. It's Michelin Selected and holds a Repsol Recomendado.

Ferretería Restaurante is a Spanish gastrobar and wood-fire grill in Madrid's Barrio de las Letras, filling a former hardware store that its own site calls the city's oldest. The quieter dining room sits on the floor below the informal Leña-Bar upstairs, across five rooms under brick vaulting. Beyond the cocido and the ham croquetas, the kitchen also serves bacalao al pil pil and a suckling pig cooked in two separate stages. The restaurant bottles its own Picual extra virgin olive oil rather than sourcing it. It's recognised by the Michelin Guide and holds a Repsol Recomendado.