El Caldero

Frommer's Review

Set on the narrow pedestrianized Huertas street, this is probably the only restaurant in Madrid specializing in dishes from the little-known Levante province of Murcia. It was founded 30 years ago by Antonio Valero and is now run by his son Alfredo, who provides the same high standard of marine cuisine. As with its more famous neighbor Valencia, Murcia's regional specialty is rice, served here in a variety of dishes headed by paella and arroz al caldero (rice cooked in seafood and shellfish stock). The fish in general is excellent, especially the dorada a la sal (gilthead bream cooked in salt), and fresh Levantine vegetables also feature prominently on the menu in dishes such as verduras a la piedra. Its prize postre (dessert), tocino del cielo (a light pudding made with egg yolk and syrup), is mouthwateringly delicious. The favorite beverage to swig down with these culinary delights is sangría de cava (champagne sangria).

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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