Castilian and Madrid cooking, traditional in style: the house specialises in roast lamb from a wood-fired oven and a cocido de puchero made to order. The carta is on the venue's own site.

In the 17th century the site on Cava Baja held a flour mill, which became, in 1642, what the house calls the first Posada de la Corte: an inn by the old Moorish walls that fed and lodged travellers arriving in Madrid, when the Cavas were a main gateway into the city lined with inns. A niche on the façade holds San Isidro, the farmer-saint, as a guide for muleteers and labourers. The building worked as an inn until 1980; threatened with ruin, it was rescued by Félix Colomo Domínguez and restored over two years to reopen as a wood-fired roast house. Many of its chairs carry the names of well-known guests, and the Ayuntamiento de Madrid recognises it as a Comercio Centenario.

The kitchen keeps its low fire of straw and wood, where the pots of cocido and olla castellana simmer slowly, and the Arab-style oven is lit every morning for the roasts. The carta gathers Madrid's classics: roast suckling lamb, slow-cooked cocido madrileño, gallina en pepitoria and callos a la madrileña, alongside meats, fish and traditional desserts.

The restaurant spreads over three floors, with large dining rooms and private spaces for celebrations and meetings, decorated to evoke the old inns of the Madrid de los Austrias. There's also a terrace.