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One of the more distinguished eateries in the Chueca district. The menu is Spanish-fusion, with dishes such as seaweed salad with shrimps, followed by whisked white chocolate, flavoured with Grand Marnier (see Divina La Cocina).

Stylish and trendy, this Chueca restaurant is making waves with its Spanish fusion cooking. Must book ahead.

This Andalusian taberna serves a house speciality of rabo de toro (bull’s tail).

Asturian cooking is on offer in this formal restaurant. Live music Friday and Saturday.

Next to the Chamber of Deputies, this restaurant is popular with visiting German politicians for its central European cooking. Speciality is knuckle of pork with puréed potatoes. Don’t count the calories.

Now the headquarters of Spain’s national telephone company, this was Madrid’s first high-rise building. Designed by American architect Lewis Weeks in 1929, it reflects the values of the Chicago School then much in vogue. The Telefónica building played an important role in the Civil War when it was used by the Republican army as a vantage point for observing enemy troop movements in the Casa de Campo. Conversely, Franco’s forces found it an ideal range finder for their artillery. The Fundación de Arte y Tecnología Telefónica has an interesting exhibition on the history of communications, as well as a splendid art collection, with works by Picasso, Juan Gris, Eduardo Chillida and Antoni Tàpies.

Traditional local. You may have to stand while admiring the blue-and-white azulejo tiles, ornamented columns and marble top tables.

Classy creative cooking is the hallmark of this chic restaurant. The ambience makes it the perfect setting for a romantic dinner. Outstanding wine cellar.

The convent was founded in 1670 by a Spanish nobleman and restored as a hotel by the distinguished Spanish architect José Ramon Duralde in 2001. The 17 rooms are tastefully decorated with antiques and overlook the cloisters, refectory and gardens. A stay to remember.

The bocaítos are small squares of toasted bread, served with a topping of salmon or anchovies. They are the mainstay of an extensive tapas menu. Expect quality rather than quantity and keep an eye on how much you’re spending, as it’s quite easy to run up a fair sized bill (see Bocaíto).