The Best Tapas Dishes in Madrid and Where to Find Them

Mercado de San Miguel gets you started with patatas bravas; the potatoes offer a crisp edge and paprika glow, so savor the first bite and join the rhythm of Madrid’s after-work crowds. This budget-friendly starter signals the kind of cuisine you’ll chase across the city, especially for first-timers.

Then try tortilla española at a traditional tavern near the colón area, a dish that thought through generations remains traditionally hearty. It anchors Madrid’s cuisine in comforting flavors, and a crisp green salad on the side keeps things balanced while the civil chatter and friendly service invite you to order again after the first bite.

For something open-faced and unexpected, seek montaditos at a small bar in the colón area; these bite-sized slices are covered with jamón, queso, or boquerones and pair with a crisp white or green wine. This is where the eclectic energy that defines Madrid shines, and the staff will often suggest extra toppings to explore the next round.

In Lavapiés and La Latina, tapas bars cover a wide range from rustic to eclectic, and ourselves taste more than a single dish. These venues keep portions reasonable, so you can savor the sequence again without blowing your budget.

Collect notes on neighborhoods, plan a route that includes colón, La Latina, Lavapiés, and Malasaña, and let Madrid surprise you with small plates that the city gets better with each return. The best tapas here are deeply rooted in tradition and ready to be shared with friends and visitors alike.

Patatas Bravas: where to find the crispiest version and spicy aioli in Malasaña

Begin at Plaza del Dos de Mayo in Malasaña and chase the crispiest patatas bravas with a spicy aioli. The Basque-style version here uses a two-stage fry and paprika-dusted potatoes that stay crisp, while the aioli arrives on the side, thick and fiery to satisfy any appetite.

Look for a place where the despiece is visible from a steel counter and the chef works fast, turning potatoes into a little golden crust. There, patatas bravas are a specialty, cooked to a separate finish from the sauce and salted just right. The sauce is served on the side so you can adjust heat, and you can pair the plate with tapas and bocadillos, plus a small selection of eggs (huevos) or sweetbreads if you’re feeling adventurous.

Near the historic plaza, you’ll spot a few restaurants that lean into a kitchen tradition: the despiece display, paprika-stained oil, and a crisp exterior that crackles under the bite. There’s more to Madrid’s tapas scene than heat; it’s the balance of oil, salt, paprika and a Basque-style touch that lingers on the palate.

From Colón to the Dos de Mayo area, these bars keep the energy high and the plates simple. A good place will serve patatas bravas with salt and paprika notes, and a robust spicy aioli that holds its shape when you dip. The potatoes cook in hot oil stored in barrels, then finish in steel pans to preserve the crunch you crave. If you’re planning a night out, there’s more to explore along the plaza, including bocadillos and a small selection of sweetbreads.

If you have a particular heat level in mind, tell the server–theres a good chance the aioli is adjusted while the potatoes stay crisp. That little adjustment helps you gauge the exact balance between the crisp exterior and the soft crumb inside, and it makes the dish a perfect match for huevos, bocadillos, and even a few taps as you wander the kitchens of Madrid.

Grab a seat at the bar to watch the sizzle and to enjoy the ambience of Malasaña’s kitchen culture. The place blends historic vibes with modern flair, the despiece display, and restaurants that treat patatas bravas as an essential starter. Oil in barrels, steel pans, and a crisp outside make it a standout specialty in Madrid’s tapas scene. If you still have room, try some bocadillos on the way out and a couple of taps to wash it down.

Croquetas de Jamón: top Malasaña spots for creamy, crunchy ham croquettes

Begin your Malasaña croquetas quest with croquetas de jamón at a bar that treats classics right: creamy inside, a steel crust, and a whisper of chorizo in some bites to sharpen the contrast.

times change, but these plates keep a steady rhythm. In minutes you’ll judge texture, salt, and aroma, and you’ll see a number of establishments where the croquetas arrive hot and crisp. This thought helps you decide which stops deserve a longer tilt.

Inside the heart of the citys tapas circuit, a number of establishments shine with croquetas that stay creamy inside and crackly outside. Some pair them with gazpacho, a small side of olives, and a thin baguette slice to savor.

Plan a tight night route: many places close by midnight, so aim for a handful of spots. Turn the night into tours and savor each bite as you compare craft, balance, and texture, especially when the croquetas come with a tangy dip or a mediterranean twist.

Tortilla Española: best thick-cut omelette options in Malasaña bars

Try La Ardosa in Malasaña for the thick-cut tortilla–the slice thickness and edge crispness set a high bar for the rest of the night.

In this neighborhood, a well-made tortilla Española arrives as a tall, square-cut slab, with a crust that gives way to a creamy center. Look for a bar that serves it in generous portions, roughly a half-inch thick, with potatoes that keep their shape and a generous amount of eggs. This place has a high number of regulars, and you get a sense of the history in every bite. The following spots consistently deliver, with a little edge on each plate that makes you want to order a second slice.

• La Ardosa (Malasaña): thick slices, slightly concha-like crust, warm center, and a delicate salt that clears the palate. Enjoy it with a robust beer; the waiters roll the plates to your table from a covered section, and you can see the history in the walls. A great option if you plan to pair with bocadillos or tapas from the adjacent bar area.
• Hidden Mesón near Plaza del Dos de Mayo: a little, low-lit place that keeps the tortilla tall and compact. Pair it with a cup of coffee or a dry white; youve got a memorable contrast between the tortilla and the bodega-style atmosphere, with barrels visible in the back. The line forms quickly, so arrive early; theyve perfected the method over decades.
• Family-run bodega bar by Calle de la Palma: this spot focuses on high-quality ingredients, using local potatoes and fresh eggs. The tortillas here are thick but tender, with a crust that bites when you take a bite. The lining of the bar creates a warm, convivial space where people chat and share plates; you can join the seating area near the door and watch the room come to life.

Beyond the tortilla, many patrons order callos or bocadillos to complement their meal. This area has a long history of small taverns and mesones that shaped Madrid’s tapas culture–plaza chatter, powder-blue walls, and a labra of quick, friendly phrases that locals drop as they pass. If you want a fast, high-quality bite, this is where you can dine and stay for a moment, enjoying the amazing atmosphere of Malasaña, exactly as locals prefer. Personally, I find the tortilla here delectable and worth a first bite when you’re out with friends. Whether you’re stopping for a late lunch or a casual dinner, the best tortilla stops feel like a shop next to a house, never rushed and always covered in good vibes.

Gambas al Ajillo: reliable Malasaña spots for garlicky shrimp

Where to start your Gambas al Ajillo crawl

Starting with a hot Gambas al Ajillo at a family-owned bodega near Plaza del Dos de Mayo is the best move in Malasaña. Order the simple version: plump shrimp swimming in garlic, olive oil, and a kiss of white wine, served with crusty bread. The chef’s hand should guide the timing–shrimp just pink, garlic mellow, and aromas that fill the room. That first plate sets the tone for a night loved by locals throughout the neighborhood.

These spots tend to be compact, with a wall of copper pans and a bar where you can watch the cook at work. The most reliable Gambas al Ajillo comes from a local kitchen that keeps the menu tight and the focus on the garlic-forward flavor you expect from Madrid tapas. Look for an original version that doesn’t drown the shrimp in sauce; the best bites stay crisp, hot, and perfectly seasoned.

Beyond the shrimp, you’ll often find migas or a simple omelette on the board, offering a little contrast to the seafood. Some evenings a chuletón appears on the chalkboard, a welcome option if you crave heartier fare after a garlicky opener. If youve ever tried a garlicky starter in Madrid, you know what a difference a good chef makes. Across the streets you’ll meet a number of popular, local bars where the staff know regulars by name and the mood stays friendly.

Tips to pick your spots: trust family-owned places with a steady crowd and a clear, garlic-forward line. If one table fills up, stop by the next door–the Malasaña wall of tiny taverns invites a casual, moving queue and a sense of discovery. This is the starting point for your Malasaña tapas crawl.

Pinchos and Montaditos: small bites to share in Malasaña tapas bars

Starting with a mixed board of pinchos and montaditos to share is a must for any foodie in Malasaña; it’s the fastest way to compare flavors and decide which places to visit next.

Choose two to three bites per person and move through a couple of bars in one night to keep the momentum, sampling inside warm interior and the local vibe.

Vegetarians will find satisfying options here, from mushroom montaditos to roasted peppers with goat cheese, there is something for everyone, ensuring everyone can participate in the tasting and the serving pace stays friendly.

Below is a quick idea to balance the tasting: pair each bite with a glass of local wine for a harmonious, delectable outcome. Although some bars lean spicy, most offer a mild option for lighter palates.

The reason this format works so well is social: your group compares flavors and discovers new places without overfilling the table.

Literally every bite offers a different texture, from crumbly bread to creamy fillings, and you can still enjoy a hearty finish with a warm pincho that sticks to memory. It covers a long part of the night.

Where to start: best pinchos and montaditos to try in Malasaña

option: tortilla española montadito on crusty bread with aioli; a star starter that pairs beautifully with a glass of local wine.

option: sautéed mushrooms with garlic and goat cheese on a small slice of baguette; a delectable, vegetarian-friendly choice that chefs in Malasaña often prepare with care.

option: chistorra or spicy sausage pincho balanced with grilled peppers; a long, hearty bite that keeps a group energized as you move from one place to another.