Beyond the escabeches and smoked fish, the menu runs to a cured presa ibérica steak tartare, a Wellington made with acorn-fed Ibérico pork, cazón and cuttlefish meatballs, and eggs fried in Jerez wine, alongside game and a good plato de cuchara. The carta shifts every season and about 80 percent of dishes are made to order, so the off-menu is unpredictable. Sommelier Cristina de la Calle runs a cellar tied closely to the kitchen, with a soft spot for sherry.

Marian Reguera comes from a family of great home cooks, and cooks the way her mother and grandmother did, with her own touch. Since her first job at Expo '92 in Seville she has worked in hotels and restaurants including the Hotel Santo Mauro, the Hotel Palace, El Arce and El Olivo, in the dining room, as a sommelier and in the kitchen. She calls Verdejo a romantic business, one that rescues sometimes-forgotten flavours and gives Madrid and Spanish produce the importance it deserves. It holds two Repsol Soles.

Verdejo is a casa de comidas where roots and tradition rule: traditional food gently renewed, researching new ways to bring out the flavours of the land without dropping old methods. The house always has escabeches, smoked and salt-cured fish and meat, vegetables, fish, game and a good plato de cuchara. About 80 percent of dishes are cooked to order, the off-menu is unpredictable, and the carta changes with each season, so the house suggests coming at least four times a year.

The classics that never leave include Graus butifarra, white chorizo and acorn-fed loin from Remedios Sánchez in Guijuelo, house salazones, fish and meat smoked over birch sawdust in the style of Iñaki Camba, mackerel and coquelet escabeches, a quail skewer en escabeche that won a Gourmet award in 2026, cazón and cuttlefish meatballs, pig's trotters and veal sweetbreads. Most come as a half or full portion (for example €18 or €28 for the mackerel escabeche). The seasonal carta adds dishes such as white-prawn ensaladilla, amberjack with onions, chicken en pepitoria, rabbit al ajillo, an acorn-fed Ibérico Wellington with béarnaise and a cured presa steak tartare (€38).

At the entrance, before the dining rooms, Verdejo has its own tabanco, the kind of informal sherry bar you find in Jerez: finos, manzanillas, amontillados and still wines by the glass, with small plates served on paper. Reguera chose several of the sherries herself as exclusive bottlings from Jerez producers, with labels made for the restaurant, and her nephew Nacho runs the bar. It's the easiest way in when the dining room is full.

Other house dishes include stuffed chard stalks, farm eggs with sherry, Noia cockles, monkfish, sweetbreads and the famous panna cotta.

The cellar is openly hedonistic, and every bottle is chosen with the kitchen in mind. Sommelier Cristina de la Calle runs it, with a soft spot for sherry.

Verdejo is open Monday to Friday, 13:30 to 16:00 and 20:30 to 23:30, and is closed at weekends. The room is split between the Salón dining area and the Pupitre, a bar-seating section. Book online through the reservation page on the restaurant's site. It is popular with locals and can be hard to book.