Jockey

Frommer's Review

This is a deluxe culinary citadel. For decades, it was the premier restaurant of Spain. A favorite of international celebrities, diplomats, and heads of state, it was once known as the Jockey Club, although "Club" was eventually dropped because it suggested exclusivity. The restaurant, with tables on two levels, isn't large. Wood-paneled walls and colored linen provide a cozy ambience. Against the paneling are a dozen prints of jockeys mounted on horses -- hence the name.

Since Jockey's establishment shortly after World War II, each chef who has come along has prided himself on coming up with new and creative dishes. You can still order Beluga caviar from Iran but might settle happily for the goose-liver terrine or slices of Jabugo ham. Cold melon soup with shrimp is soothing on a hot day, especially when followed by grill-roasted young pigeon from Talavera or sole filets with figs in chardonnay. Stuffed small chicken Jockey-style is a specialty, as is tripa madrileña, a local dish. Desserts are sumptuous.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.

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