- Madrid’s most iconic dish is served in three courses and made with locally sourced organic produce.
- A tribute to the traditional cocido, made with local ingredients and absolute respect for the traditional recipe.
Madrid has many flavours, but few are as distinctive as cocido. At Castizo de Sagasta y Goya, this iconic dish becomes an experience that honours Madrid’s tradition with organic, locally sourced ingredients and meticulous preparation.
Served in its three classic courses, Castizo’s cocido begins with an intense and comforting noodle soup, made from a broth that is slowly reduced until it reaches the perfect balance of flavour.
The second course is the heart of the dish: Castilian chickpeas grown in Madrid, accompanied by potatoes, carrots, turnips and organic cabbage, respecting the essence of the traditional recipe and highlighting the value of the nearby vegetable gardens.
The third course is a feast for lovers of fine dining. Beef shank, ribs and marrow, free-range chicken, Guijuelo chorizo, Beasain black pudding, fresh Iberian bacon and Iberian ham make up a selection of top-quality meats that elevate the stew to its highest expression.
Castizo’s cocido can be enjoyed every day at Castizo Sagasta, and also on Saturdays and Sundays at Castizo Goya and Sagasta, for €25 per person. An essential experience for those seeking the authentic flavour of Madrid in every spoonful.
Because some dishes never go out of fashion, and at Castizo, cocido is enjoyed for what it is: a tradition celebrated around the table.
Source: FILIPPA BY INDIE