Castizo Madrid cooking with light international touches: callos, croquetas, ensaladilla and Thursday cocido alongside classics kept 'since 1887' such as solomillo Wellington, Rossini and a British cottage pie, plus rices, grills and a weekend brunch.

There are two cartas. The bar list covers Ibérico ham, an international cheese board, French oysters, gildas, stuffed eggs, smoked and pickled sardine on raf tomato, salmorejo and griddled pig's ear with brava sauce. The restaurant carta, updated in August 2026, starts with Ibérico croquetas, the 'El Comercial' ensaladilla, tiger mussels, bravas with arbutus-berry alioli and battered hook-caught squid, and runs through salads and two rices made with DO Valencia Albufera rice. A 'Classics since 1887' section holds callos a la madrileña, squid in its ink with white rice, prawn cocktail, cottage pie, solomillo Rossini with Port and solomillo Wellington, with grilled Simmental lomo bajo, oxtail cannelloni, bacalao confit on pisto and a torrija on rice pudding among the rest. There's a 10% supplement on the terrace.

The week has its rituals: rice on Wednesdays, cocido on Thursdays and brunch on Saturday and Sunday, with separate menus for breakfasts and meriendas, cocktails, wine and group dining. The ground floor is the big, castizo café room; upstairs, the first floor is more intimate, with its own bar, a private salon and a stage. The café also publishes a cultural agenda on its website and hosts private and corporate events.