Madrid cuisine
Stories of cocido, tradition and castizo cooking since 1870.
First the broth; then vegetables, chickpeas and meats. This is how cocido is enjoyed in two courses, cooked in a clay pot over oak charcoal just like in 1870.
July 28, 2026 · 6 min read
Why we cook each cocido in its own clay pot over oak-charcoal embers, just as in 1870.
July 27, 2026 · 5 min read
From wine shop to legendary tavern. The story of La Bola, its red façade and the cocido Cándida Santos began cooking over 150 years ago.
July 24, 2026 · 5 min read
A good cocido deserves a good wine. From aperitif vermouth to the house red, here's what goes in the glass.
July 22, 2026 · 5 min read
Humble, hearty and deeply castizo. The story of callos, a tavern dish that is now the pride of Madrid and a star of our menu.
July 19, 2026 · 5 min read
The castizo ritual begins before the cocido. These are the starters to open the meal at La Bola.
July 17, 2026 · 4 min read
Beyond cocido, our menu is a map of traditional Madrid cooking. Croquettes, salads, roast lamb and fritters: timeless flavours.
July 14, 2026 · 6 min read
Cocido calls for a good dessert. These are the timeless sweets we finish the table with at La Bola.
July 11, 2026 · 4 min read
