Madrid´s signature winter dish, Cocido Madrileño is taking centre stage in some of the capitals most emblematic restaurants offering their own versions of this classic dish.

Before the Spring sunshine warms us from the harsh Castilian cold winds that lash the capital the 14th gastro route to try the best cocido is a time honoured way to combate the cold!

This year´s Ruta Madrileña runs until 31 March and includes many of Madrid´s favourite restaurants participating.

You can check the participating resturants here.

Cocido madrileño (literally “Madrid stew”) has long been a Madrid favourite.

The stew is a three-course meal of soup, chickpeas, vegetables and meats. Chickpeas are essential. Then come potatoes, carrots, garlic and cabbage as well as other seasonal vegetables such as leeks and turnips can be included.

The finale is the meat element – usually pork is used (pork belly, chorizo & morcilla blood sausage are the most common), or cuts of the bone where the fat add to the taste. Some people prefer a chicken or beef meat base. It’s a dish regularly served at family gatherings and special occasions but also can be found on the menu of many of Madrid´s traditional restaurants and taverns.