Taberna La Carmencita
The walls of Madrid’s second oldest restaurant are covered with floral-patterned tiles surrounding a lovely wood and zinc bar. Poets from Lorca’s Generation of ’27 used to hang out here, but La Carmencita doesn’t rest on past glories. It successfully marries its heritage with contemporary design, and the organically sourced food goes the same way—slow-cooked ecological meatballs in a recipe from 1854 for example. It’s a great place to indulge in the hora del vermú, just before lunchtime, when you can wake up your appetite with a glass of bitter vermouth, accompanied by rabas de Santander—fried squid rings.
The walls of Madrid’s second oldest restaurant are covered with floral-patterned tiles surrounding a lovely wood and zinc bar. Poets from Lorca’s Generation of ’27 used to hang out here, but La Carmencita doesn’t rest on past glories. It successfully marries its heritage with contemporary design, and the organically sourced food goes the same way—slow-cooked ecological meatballs in a recipe from 1854 for example. It’s a great place to indulge in the hora del vermú, just before lunchtime, when you can wake up your appetite with a glass of bitter vermouth, accompanied by rabas de Santander—fried squid rings.
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