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LA MADREÑA
An anniversary with a taste of the
future
To celebrate their 25-year journey, La Madreña
has created a special tasting menu —€55—
available throughout 2025 in its three main loca-
tions. The gastronomic experience begins with
cabracho pâté with black garlic and fried plantain,
followed by partridge and truffle ravioli, fabes with
prawns and boletus, oven-baked pixín, and as
the main course, an Asturian veal cachopo stu-
ffed with ham and artisan cheese. The meal ends
with their signature Asturian cheesecake, all pai-
red with three national wines.
This menu is not only a tribute to their cuisine
but also to everything they’ve built over a quar-
ter of a century: five restaurants operating with
the same warmth as in the beginning, a team that
has grown with the project, loyal customers who
return for the authenticity, and a menu that has
evolved without losing its soul.
Garlic shrimp casserole
View of the Castellana room
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La Madreña has never chased
media hype. It has preferred to
build through consistency, atten-
tion to detail, and a deep-rooted
culinary philosophy—closer to
memory than to trend. And that
is where its strength lies: in a lo-
yalty to itself that is felt in every
dish.
Today, 25 years later, La Madre-
ña is a respected name in Ma-
drid’s culinary scene. An exam-
ple of how it’s possible to grow
without abandoning one’s roots.
Of how hard work, coherence,
and commitment to flavour can
build something more than a
restaurant: a brand with soul.