Casa Benigna
Casa Benigna
Casa Benigna is a small, personal restaurant in the Prosperidad area of Chamartín, built by founder Norberto around traditional Levantine cooking and arroces secos (dry Valencian rices), cooked in his patented Patella pan. The dining room is deliberately tiny, full of Talavera ceramics and quirky touches, and set up like a meal among friends. Higher-end prices, good for groups.
Social
From casabenigna on Instagram
Un poquito de @casabenigna 🤍 Un imprescindible de Madrid. #madrid #arroces #madridfoodies
Excellent dinner at CASA BENIGNA @casabenigna in Madrid, family owned restaurant with +36 years making the best Paella in the city 🇪🇸🍷…. Thank you for such a wonderful experience … A night to remember … had the opportunity to taste an outstanding White Wine 2024 RUEDA • BELONDRADE Y LURTON + an impr
📍@casabenigna | Madrid Este restaurante tiene como especialidad los arroces secos a la valenciana en “patellas”, un recipiente único y patentado por ellos. Gran lugar, gran comida y gran servicio. ⭐️⭐️⭐️⭐️⭐️ #Madrid #CasaBenigna #España #Viajes
@casabenigna — The paella at Casa Benigna arrives two pans at a time and both of them mean it. The smoked short rib comes out saffron yellow, rice cooked to the kind of dry, separated grain that takes years to get right, the meat worked into every bite. The mariscos pan is a deep burnt orange that t
Tejas cristal de almendra y naranja
Tatin individual antes de entrar en el horno Benigno😉
Background
About Casa Benigna
The Story
Norberto Jorge, from San Vicente del Raspeig in Alicante, opened Casa Benigna in 1990 with his mother Carmen, and the family, now with his son Lars overseeing it, has run it ever since. Before that he had lived in Norway, where he opened a restaurant in Oslo that Gault et Millau named the city's best in 1980, then cooked in Toulouse and at Arzak and El Fogón de Santiago in Madrid, and won Alicante's first Michelin star at La Moñica before stepping back from the star chase. From El Fogón he brought a ritual that survives: you ring the bell or use the knocker to be let in, and it's best to book.
The Cuisine
Traditional Levantine cooking and arroces secos, made in the patella, Norberto's own chrome-and-copper pan built for a fierce flame. With bomba-type rice there's arroz a banda with prawn and squid and arroz negro; with carnaroli, a free-range chicken and vegetable rice (the most Valencian) and a rabbit and Sierra de Salinas snail rice (the most Alicantino); smoked bomba is cooked with fresh Ibérico pork ribs. There's also seafood fideuá and lobster tagliolini finished at the table.
Before the Rice
Starters reflect Norberto's years in Norway and Alicante: salmon warmed and smoked over juniper, marinated Norwegian herring, baked aubergine with duck confit and 100% acorn-fed Carrasco ibéricos, all meant to be shared before the paella pan arrives.
The House
The rooms are a theatre of kitchen tools, fine glassware, odd objects and anecdotal photos hanging from the ceiling and walls, with a library-salon and private tables raised on platforms, plus Talavera ceramics carrying thoughtful phrases. It's small and personal by design, more a house that receives friends than a restaurant 'al uso'. Lunch and dinner Monday to Saturday (13:30 to 16:00 and 20:30 to 23:30), closed Sundays, with free parking alongside.
The Chef
Norberto Jorge
Highlights
What Diners Say
Consensus
Casa Benigna Ratings & Reviews
Professional Ratings
decor 6.6/10, service 7.0/10, typical spend 55€
Diner Ratings
4.7
2470
TripAdvisor
4.5
1032
Casa Benigna ranks #448 of 1001 rated restaurants in Madrid. Diners rate it 4.5/5 on TripAdvisor.
Reservations
How to Book Casa Benigna
Booking
Reserve through the booking widget on the venue's own site (casabenigna.myrestoo.net).
Reserve
Experience
Casa Benigna Dining Experience
It's small and personal on purpose. Norberto describes it as somewhere to receive friends rather than a restaurant 'al uso'. The decoration is the identity: Talavera ceramics with reflective phrases, lamps made from kitchen utensils, lots of intimate corners.
Navigate
Casa Benigna Location & Neighbourhood
Address
Calle Benigno Soto, 9, 28002, Madrid, Spain
Get directions→Getting There
It's on Calle Benigno Soto 9, in the Prosperidad area of Madrid's Chamartín district (also given as Ciudad Jardín).
Nearby
Ciudad Jardín is a quiet, residential barrio in the Chamartín district, known for its low-rise housing and leafy streets. The eating is local and low-key, geared toward residents rather than visitors.
Nearby Restaurants
Where to stay nearby
Hotels we rank within walking distance of Casa Benigna.
Details
Casa Benigna Reservations, Hours & Contact
Opening Hours
| Day | Hours |
|---|---|
| Monday | 13:30–16:00 & 20:30–23:30 |
| Tuesday | 13:30–16:00 & 20:30–23:30 |
| Wednesday | 13:30–16:00 & 20:30–23:30 |
| Thursday | 13:30–16:00 & 20:30–23:30 |
| Friday | 13:30–16:00 & 20:30–23:30 |
| Saturday | 13:30–16:00 & 20:30–23:30 |
| Sunday | Closed |
Casa Benigna hours verified 2026-09-18. Contact the restaurant to confirm.
Contact
Good to Know
Questions
Casa Benigna FAQ
What kind of food does Casa Benigna serve?
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Traditional Levantine cooking and arroces secos (dry, Valencian-style rices), cooked in the house's patented Patella pan.
Where is Casa Benigna?
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On Calle Benigno Soto 9, in the Prosperidad area of Madrid's Chamartín district (also given as Ciudad Jardín).
Who is behind Casa Benigna?
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Founder Norberto Jorge, who opened it in 1990 with his mother Carmen; his son Lars now helps run it. Norberto previously cooked in Oslo, Toulouse, at Arzak and El Fogón de Santiago, and earned Alicante's first Michelin star at La Moñica.
Does Casa Benigna have a Michelin star?
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Not for Casa Benigna itself. Founder Norberto earned Alicante's first Michelin star at his earlier restaurant, La Moñica, before opening Casa Benigna as a deliberate step back from that pursuit.
What's on the menu, and how much does it cost?
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Around €40 to €70 per person. Entrantes include jamón de bellota (€29) and salmón ahumado en caliente (€31), and the arroces secos (arroz a banda, arroz negro, arroz de pollo con verduras) run €29 to €32.
When is Casa Benigna open, and how do you book?
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Monday to Saturday for lunch and dinner, closed Sundays. Book through the widget on its own site, casabenigna.myrestoo.net. There's free parking and it's good for groups.
What is a patella?
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Norberto Jorge's own chrome-and-copper rice pan, designed for a fierce flame, in which all of Casa Benigna's dry rices are cooked.
Why do you ring the bell at Casa Benigna?
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It's a house ritual Norberto brought from El Fogón de Santiago: the door stays closed and you ring or knock to be let in, so booking ahead is wise.