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Not only the best restaurant in Madrid, Zalacaín ranks as one of the leading culinary establishments in Europe and has won many awards including the coveted three Michelin stars. Much of the credit is due to Master Chef Benjamín Urdaín for combining classic French dishes with traditional Basque recipes. The sea bass deserves special praise. Jacket and tie essential for men.

On the authority of the Guinness Book of Records , Botín is the world’s oldest restaurant, having opened its doors in 1725. The dining rooms retain much of their original decor including azulejo tiles and oak beams, and the atmosphere is convivial. Botín is famous for Castilian fare and the house speciality, roast suckling pig (see Botín).

A leading member of Madrid’s culinary élite, chef Sergi Arola has already earned La Broche two Michelin stars for his creative way with traditional Catalan recipes. A typical example is his turbot con patas de puerco , where the pan-fried turbot is sprinkled with coriander and served with a jelly of pig’s feet wrapped in onion. The minimalist decor helps to create a relaxed, surprisingly informal ambience.

Another Madrid institution, founded in 1839, Lhardy’s upstairs dining rooms are wonderfully intimate and more than a touch elegant with belle époque gilded mirrors, wainscoting, Limoges china and Bohemian crystal. The cooking is madrileño rather than French, the house speciality being cocido (chickpea stew) (see Lhardy).

This fashionable restaurant has a great location in the heart of Madrid’s old quarter. Chef Tomás Herranz has been accoladed for his inventive menus, inspired by Spanish regional cooking. His signature dishes include beef carpaccio with pigs’ trotters in a mushroom sauce. Book ahead and ask for a table in the conservatory (see El Cenador del Prado).

Madrid has dragged its heels where catering for vegetarians is concerned but one exception is “Treasure Island”. The owner, Magdalena Madariaga, buys macrobiotic ingredients whenever possible. Try the niedo silvestre (“wild nest”), a spinach and mushroom salad, topped with parmesan (see La Isla del Tesoro).

This traditional Madrid taberna has been going for more than 100 years. The decor preserves the original wall tiles and marble-top tables. The homely Castilian fare includes dishes such as rabo de buey (oxtail) (see Viuda de Vacas).

Pass through the doors of this unpretentious restaurant with its pseudo-rustic, green-and-white decor, and you could be right in the heart of the Galician countryside. Make a beeline for the fish and seafood, but make sure you leave room for the regional dessert, filloas (fruit pancake) (see Terra Mundi).

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).

What madrileños prize here is succulent meat and fish, cooked in the traditional manner over charcoal. If you still have room, try the rice pudding (arroz con leche ) (see Asador Frontón).