Restaurants in Madrid with the best cod dishes (updated guide)

The best neighborhoods in Madrid to find quality cod

Madrid is home to veritable gastronomic temples where cod reaches its culinary pinnacle. The Spanish capital has become an epicenter of traditional Basque and Galician cuisine, where this ancient fish finds its place of honor on the most discerning menus.

The La Latina neighborhood stands out as one of Madrid's cod capitals. Its centuries-old taverns and family-run restaurants have perfected, over generations, the desalting and confit techniques that characterize great cod dishes. Here you'll find establishments that keep alive the tradition of slow desalting, a fundamental process for obtaining that silky texture and deep flavor that distinguishes top-quality cod.

Malasaña has also established itself as a gastronomic district where tradition and innovation coexist. The chefs in this area have successfully reinterpreted classic cod dishes without losing their essence, offering creations that respect traditional cooking times while incorporating contemporary presentation techniques.

Chueca: The gourmet epicenter of cod

In the heart of Chueca, you'll find some of the most sophisticated restaurants specializing in cod. This area is known for its establishments that work exclusively with cod from Iceland and Norway, guaranteeing the superior quality that even the most discerning palates demand.

The restaurants in this area are distinguished by their meticulous selection of suppliers and by maintaining impeccable cold chains. Many of these establishments have their own desalting chambers where the cod rests for days until it reaches the exact salt level required for each dish.

Literary Quarter: Family Tradition

The Literary Quarter retains its bohemian atmosphere, which is also reflected in its culinary offerings. Family-run restaurants predominate here, having passed down the secrets of cod preparation from generation to generation. These establishments are known for their generous portions and for maintaining recipes that have remained unchanged for decades.

Restaurants specializing in cod Basque-style

Vizcaína is one of the most emblematic cod dishes in Spanish cuisine. This sauce made with chorizo ​​peppers requires refined technique and a deep understanding of cooking times to achieve the velvety consistency that characterizes an authentic Vizcaína.

Casa Lucio, while known for its fried eggs, is also renowned for its cod à la Vizcaína. Their version respects the traditional Bilbao recipe, using top-quality choricero peppers and a sofrito that simmers for hours until it achieves its characteristic silky texture.

La Trainera has made its cod à la Vizcaína a must-try for cod lovers. Their recipe is based on a five-day desalting process and a slow confit that preserves all the fish's organoleptic properties. The Vizcaína sauce that accompanies this dish is made exclusively with peppers from the Ayala Valley, guaranteeing that authentic flavor that distinguishes the finest preparations.

Traditional preparation techniques

The best restaurants serving cod Vizcaya-style share certain commonalities in their preparation techniques. Desalting is the first critical step, requiring between 48 and 72 hours of soaking with regular water changes. This process not only removes excess salt but also rehydrates the fish fibers, restoring its characteristic tender texture.

The subsequent confit is traditionally carried out in extra virgin olive oil at a controlled temperature, never exceeding 60 degrees Celsius. This age-old technique allows the cod to cook slowly in its own gelatin, developing the deep aromas that define a masterful preparation.

Where to try the best cod with garlic sauce in Madrid

Ajoarriero is one of the most authentic culinary gems of Aragonese gastronomy, and Madrid boasts establishments that have mastered this recipe with absolute skill. This dish, traditionally associated with the muleteers who transported cod along the roads of Spain, requires a specific technique that few truly master.

Taberna Real has established itself as a leading restaurant for Madrid-style ajoarriero. Their version incorporates elements of the traditional Aragonese recipe with contemporary touches that enhance the flavors without compromising the dish's essence. The cod is shredded by hand, respecting the fish's natural fibers and avoiding the pasty texture characteristic of industrial preparations.

The ajoarriero technique demands absolute mastery of the cooking point. The cod must achieve that characteristic shredded texture without losing its natural juiciness. The best exponents of this dish in Madrid use cod that has been previously confit and is then cooked with garlic, oil, and, in some versions, beaten egg, which adds extra creaminess.

Regional variations of ajoarriero

Although the traditional Aragonese recipe forms the basis, some Madrid restaurants have developed regional variations that add distinctive nuances. The Rioja version incorporates roasted red peppers that lend sweetness and depth to the dish, while the Navarrese version includes white asparagus that contrasts with the intensity of the cod.

• Classic Aragonese Ajoarriero with confit garlic
• Rioja version with piquillo peppers
• Navarrese variant with asparagus from Tudela
• Manchegan interpretation with saffron from La Mancha

Cod in pil pil sauce: The gastronomic temples of Madrid

Pil pil is perhaps the most technically demanding preparation of cod, where the natural emulsion of the fish with the oil creates that characteristic gelatinous sauce that has fascinated gourmets worldwide. Madrid is home to establishments that have elevated this Basque preparation to the level of culinary art.

Etxanobe Madrid has become the undisputed benchmark for pil pil in the capital. Their approach meticulously respects the traditional Basque technique, where the circular motion of the earthenware casserole creates the perfect emulsion that characterizes a masterful pil pil. The restaurant exclusively uses Icelandic cod, cured for weeks to develop the complex aromas that define excellence.

Preparing pil pil requires a deep understanding of natural gelation processes. The collagen present in cod, especially in gelatinous parts like kokotxas (cod cheeks), combines with extra virgin olive oil to create the silky texture that characterizes a perfect preparation.

Technical secrets of the perfect pil pil

The masters of Madrid-style pil pil share certain technical knowledge that makes the difference between a correct preparation and a truly exceptional one. The oil temperature must be kept constant between 50 and 60 degrees Celsius, a temperature sufficient to extract the gelatin from the fish without coagulating the proteins.

The movement of the pan requires a specific technique: a constant, circular back-and-forth motion that promotes emulsification without breaking the cod flakes. This process can last between 15 and 20 minutes, the time needed for the sauce to acquire the pearly consistency characteristic of authentic pil pil.

Restaurants with innovative cod dishes

Madrid's culinary scene also boasts avant-garde offerings where cod is reinvented without losing its traditional essence. These establishments have successfully applied contemporary cooking techniques that enhance the fish's organoleptic qualities while offering innovative culinary experiences.

DiverXO, Dabiz Muñoz's restaurant, has developed interpretations of cod that defy traditional conventions. His "street food cod" deconstructs the classic flavors of pil pil to reconstruct them in contemporary formats that maintain the aromatic intensity of the original while offering completely renewed textures.

Coque, for its part, has developed low-temperature cooking techniques that allow the cod to be cooked while maintaining its original texture, infusing it with flavors that complement it without masking the fish's prominence. Their offering includes cod cured in-house for extended periods, developing aromatic complexities reminiscent of the finest Iberian hams.

Cutting-edge techniques applied to cod

Molecular gastronomy has found in cod an extraordinarily versatile ingredient for culinary experimentation. Texturizing the fish's natural gelatin allows for the creation of preparations that intensify traditional flavors while offering entirely new sensory experiences.

Some proposals include pil pil spherifications that explode on the palate releasing all the concentrated flavors, or cod airs that capture the aromatic essence of the fish in ethereal textures that defy traditional perceptions.

Tips for choosing the best cod restaurant

Choosing the perfect restaurant to enjoy the best cod requires considering various factors that go beyond the establishment's reputation. Understanding certain indicators can make the difference between a memorable dining experience and a culinary disappointment.

The origin of the cod is the first indicator of quality. The best restaurants clearly specify whether they use cod from Iceland, Norway, or Newfoundland, each with distinct organoleptic characteristics. Icelandic cod is characterized by its firm texture and intense flavor, while Norwegian cod offers a more delicate texture with more subtle flavors.

The desalting method reveals a restaurant's level of commitment to quality. Reputable establishments maintain their own desalting chambers where the process is meticulously monitored for days. Those who buy pre-desalted cod can hardly guarantee the optimal quality that characterizes the finest preparations.

Key questions for evaluating a cod restaurant

How much time do they dedicate to desalting the cod? A vague or evasive answer may indicate that the establishment doesn't control this critical process. The best restaurants can specify their exact desalting times and the methods used.

What oil do you use for the confit? Extra virgin olive oil, first cold-pressed, is essential for developing the complex flavors that characterize top-quality cod. Refined or lower-quality oils significantly compromise the final result.

Do you prepare the sauces daily or keep them in advance? Sauces like Vizcaína or the sofrito for ajoarriero should be prepared daily to maintain freshness and aromatic intensity. Reheated sauces lose essential nuances that distinguish an exceptional dish.

The staff's ability to explain the techniques used in detail also indicates the establishment's professional level. The best cod restaurants have teams that are experts not only in the preparation but also in the history and regional variations of each dish.