Badila
Badila
Badila is a small casa de comidas on the corner of Calle de San Pedro Mártir and Calle Cabeza, just behind Plaza de Tirso de Molina in Lavapiés. Cook-owner Miguel Ventura, a law graduate turned self-taught cook, has run it for around two decades on a single idea: a home-style menú del día that changes daily with the market and the season. It holds a Solete in the Guía Repsol and now serves lunch only, Tuesday to Sunday.
Background
About Badila
The Story
Miguel Ventura studied law and worked at a legal publisher before deciding it wasn't for him. He had been cooking at home since he was 16, grew up close to where Badila now stands, and comes from a family with plenty of people in hospitality: his grandparents ran the village cantina. He opened Badila around 2005 and has run the kitchen ever since, going to the market in the morning and then cooking the day's menú. He is also a published poet, with a collection titled Pétalo para construir lo inmenso, and has spoken of discovering Rimbaud at 16. Badila used to open for dinner too, but Ventura stopped evening service, arguing that traditional spoon cooking belongs at midday: nobody goes out for a cocido at night.
The Cuisine
Traditional Spanish home cooking with an updated touch and the odd international dish, served as a menú del día with several starters and mains that change every day. Ventura buys from stalls and shops around the neighbourhood and sticks to the season: sardines and bonito in summer, stews and pulses in the colder months, with lentils or beans from a León supplier stewed with garlic and good pimentón.
What's on the Board
The menu is written up daily, so there's no fixed carta, but some dishes come back. One day in early 2025 the board ran to cocido madrileño, squid in its ink, green beans sautéed with anchovy and butter, house lasagne and pâté, pork cheeks braised in red wine and fresh swordfish with a parsley pesto. The meatballs are the dish the Guía Repsol singles out, and older write-ups mention escalopines al cabrales, a venison stew, squid ink with sweet-potato purée, salt-cod brandada and a pisto manchego with egg. Desserts are homemade, from a gooey chocolate cake to cuajada.
How It Works
Badila is a lunch place now: Tuesday to Sunday from 13:30 until the late afternoon, closed Monday. The menú is sold at a fixed price; check the board or call for the current one. It gets busy, and Ventura has said the format means shared or tight tables and some waiting, so go early or call ahead on 914 29 76 51. There's no website, so the phone is the only way to check.
The Chef
Miguel Ventura
Highlights
What Diners Say
Consensus
Badila Ratings & Reviews
Professional Ratings
Diner Ratings
TripAdvisor
3.8
202 reviews
4.5
921 reviews
Badila ranks #265 of 1001 rated restaurants in Madrid. Professional recognition includes Repsol Solete. Diners rate it 3.8/5 on TripAdvisor (202 reviews) and 4.5/5 on Google (921 reviews).
Reservations
How to Book Badila
Experience
Badila Dining Experience
Paper tablecloths, good bread and a light, lively dining room with around ten tables and bottles of wine on display. At lunchtime it fills with neighbours, people from the arts and a few tourists, and plenty of regulars greet Miguel warmly as they sit down. Ventura is upfront that a menú del día works on turnover, so expect tight tables and possibly a wait.
Navigate
Badila Location & Neighbourhood
Address
San Pedro Mártir, 6, 28012, Madrid, Spain
Get directions→Getting There
Calle de San Pedro Mártir 6, on the corner with Calle Cabeza, a short walk behind Plaza de Tirso de Molina on the edge of Lavapiés.
Nearby
Lavapiés is a steeply layered corner of central Madrid, a tight grid of narrow streets where the cooking comes from everywhere at once. The rooms are small, the prices are honest, and the good ones fill with regulars rather than reservations. Museo Reina Sofía and CaixaForum Madrid sit uphill from it, El Rastro at the bottom.
Nearby landmarks
Landmarks within walking distance of Badila.
Nearby Restaurants
Where to stay nearby
Hotels we rank within walking distance of Badila.
Details
Badila Reservations, Hours & Contact
Opening Hours
| Day | Hours |
|---|---|
| Monday | Closed |
| Tuesday | 13:30–17:30 |
| Wednesday | 13:30–17:30 |
| Thursday | 13:30–17:00 |
| Friday | 13:30–17:30 |
| Saturday | 13:30–17:30 |
| Sunday | 13:30–17:30 |
Badila hours verified 2026-08-10. Contact the restaurant to confirm.
Contact
Good to Know
Questions
Badila FAQ
Does Badila hold an award?
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Yes, a Repsol Solete. It isn't a Michelin star.
What kind of food does Badila serve?
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Traditional Spanish home cooking served as a daily menú del día: cocido, stews, squid in its ink, braised pork cheeks, meatballs and seasonal fish, with the odd international dish, all bought fresh from the neighbourhood's markets each morning.
Where is Badila?
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Calle de San Pedro Mártir 6, on the corner with Calle Cabeza, just behind Plaza de Tirso de Molina in Lavapiés.
Is it easy to get a table at Badila, and how do you book?
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It's small and busy at lunch, so arrive early or call 914 29 76 51. There's no website of its own.
How much does it cost to eat at Badila?
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Roughly €26 to €50 per person.
Is Badila open for dinner?
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No. Badila now serves lunch only, Tuesday to Sunday from 13:30. Miguel Ventura stopped dinner service, saying traditional spoon dishes belong at midday.
Who runs Badila?
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Miguel Ventura, a law graduate and published poet who taught himself to cook and has run Badila's kitchen for around 20 years, shopping the markets every morning.