Castellano, and unhurried about it: slow-cooked guisos, classic escabeches, and roast lamb and suckling pig from the oven, alongside Madrid specialities the site describes as cooked the way they used to be.

The carta is traditional Castilian and Madrileño, with a section of Madrid specialities, and offal is a big part of it. The family's three emblems are breaded lamb's brains, callos made with trotters, snout and tripe, and rabo de toro, the star dish, with bread for the sauce. Sweetbreads come fried with onions, and there are pig's trotters, kidneys, liver and tongue, morcilla, beans and escabeches of sardines, bonito, níscalo mushrooms and partridge. Rabbit and suckling pig run through the house's history: the family once sold rabbits by the hundred at the Mercado de Tetuán, and even raised their own piglets. Roast lamb and suckling pig remain the main draw.

Fuencarral was a village of vineyards, and the house made and sold its own Garnacha and Moscatel wine, which was served at the Palacio del Pardo. Pedro rebuilt the old bodega, reached through a narrow tunnel that is part of the underground network running beneath Fuencarral, and filled it with Spanish wine only: historic vintages of Imperial from CUNE, verticals of Vega Sicilia, bottles going back to 1920, and a row from the birth year of each of his grandchildren. Private events can be held down there. He still makes 'suave', an old house preparation that was on the menu in the 1960s.

The house stands at the old crossroads of Fuencarral, and the buses that pass still call their stop Fuencarral-Casa Pedro. Alfonso XIII used to stop to eat on his way to the Cantoblanco shooting club, Juan Carlos I is said to have held his first meal as king here, and Felipe VI has eaten here too; dedications from artists, bullfighters and politicians cover the walls. From the 1950s the family enlarged the dining room, and today there are eight private rooms of different sizes plus a bar at the entrance.