The menu runs deeper into offal than the headline pairings: homemade tongue charcuterie, breaded lamb brains with chimichurri mayo, a veal tongue brioche with cauliflower and plantain, a calf's testicles tart with cherry tomatoes and Comté, and rabbit kidneys in sherry with potato puree. The sea-and-mountain idea extends further too, to veal tendons paired with cockles.

Javier Estévez opened La Tasquería de Javi Estévez in January 2015, a restaurant built entirely around casquería, the offal that Madrid has always eaten and most fine-dining kitchens ignore. It won him the Revelation Chef award at Madrid Fusión in 2016, the same year the Premios Metrópoli named it revelation restaurant and the Academia Madrileña de Gastronomía gave it its prize for the most innovative concept. The Michelin Guide gave it a Bib Gourmand in 2017 and 2018 and then a star in the 2019 edition, which it kept in 2024 after the move to Calle Modesto Lafuente 82, when the original premises grew too small. Guía Repsol gave it its first Sol in 2020, and it now holds two.

The house slogan is #somoscasqueros, and the kitchen frames offal as sustainability as much as flavour, a way to use the whole animal and cut waste. It counts the results: in its first ten years, 36,900 plates of trotters, more than 52,000 pig's tails, 10,000 suckling-pig heads and 72,000 kilos of tripe, leg and snout.

The carta is designed for sharing and covers almost every cut: veal, lamb, pork, rabbit, rooster, duck, tripe, liver, trotters, tail, kidneys, head, tongue, tendons, heart, brains and cockscombs, with lighter options for less adventurous diners. Ask about the off-menu extras, such as the confit and fried suckling-pig head or the pork-cheek taco with carabinero prawn.

There are three menus for 2026. Menú Tasquería (€69) serves snacks, four dishes and dessert, such as veal tongue in shiso escabeche, lamb-neck mole and pig's snout with brava sauce and smoked eel. The extended version (€85) adds a fifth dish, rabbit kidneys stroganoff. The Menu (€115) goes furthest, from homemade charcuterie, a crispy cockscomb with chicken-liver pâté and fried lamb brains with chimichurri mayonnaise to a pâté en croûte of foie and pork liver. Bread, oil and petits fours are included; drinks are extra. The menus can be adjusted to each table.

Estévez leads a team of nine in the kitchen and six in the dining room. Head chef Nola, his right hand, studied at the same school he did, the Centro Superior de Hostelería de Galicia, and Noe runs pastry after Le Cordon Bleu Madrid and La Tasquita de Enfrente. Ana Moya heads the dining room, Marta Hernández looks after the wine list, which is published on the restaurant's site, and Gabi runs the bar and cocktails.

When La Tasquería moved to Modesto Lafuente, Estévez reopened the original premises at Calle Duque de Sesto 48, in Salamanca, as La Barra de la Tasquería, a bar that keeps the casquería but adds more. It opened in late 2024 and is the more casual way into his cooking.

La Tasquería is the flagship of a small family of Estévez restaurants. El Lince, on Príncipe de Vergara in Nueva España, is his traditional Madrid kitchen, the place for stews and classic dishes with a smaller casquería section, opened in 2022 in a 1960s tavern whose name it kept. La Barra de la Tasquería keeps the original premises on Calle Duque de Sesto busy with a more casual casquería bar, and in 2017 he also launched John Barrita, a gourmet sandwich project. The common thread is the same: Madrid's working-class recipes cooked with fine-dining care.

La Tasquería serves lunch from 13:30 to 15:30 Monday to Saturday, and dinner from 19:30 to 22:30 Monday to Thursday and from 20:30 on Friday. It is closed for Saturday dinner and all of Sunday. Book through the TheFork widget on the restaurant's reservations page, or call 91 451 10 00.