http://www.ivebeenthere.co.uk/ Welcome to Been there. Your tips on the places you know - that you love, live in or have just visited - are what make this guide. http://www.ivebeenthere.co.uk/tips/19691 http://www.ivebeenthere.co.uk/tips/19691 http://www.ivebeenthere.co.uk/tips/19690 After, go to the café/restaurant for some great food and of course a bottle of wine from the Ribera Del Duero region, superb.]]> http://www.ivebeenthere.co.uk/tips/19690 http://www.ivebeenthere.co.uk/tips/19689 http://www.ivebeenthere.co.uk/tips/19689 http://www.ivebeenthere.co.uk/tips/18783 http://www.ivebeenthere.co.uk/tips/18783 http://www.ivebeenthere.co.uk/tips/18175 (Basque) region of northern Spain.

Brilliant food, and that's why I am taken here by my hosts in Madrid who seek a change from the usual.
The most popular delicacies are patatas con bacalao, cocochas de merluza y centollo, zortziko de almejas, solomillo dantxari -al vapor, bacalao al pil-pil, con aceite de oliva virgen y pimiento, and tarta fina de manzana.

You could avoid these and try the more innovative dishes. I appreciated the excellent use of seasonal products and dishes such as 'pil pil' and their cod croquetas.]]> http://www.ivebeenthere.co.uk/tips/18175 http://www.ivebeenthere.co.uk/tips/18112 http://www.ivebeenthere.co.uk/tips/18112 http://www.ivebeenthere.co.uk/tips/17855 http://www.ivebeenthere.co.uk/tips/17855 http://www.ivebeenthere.co.uk/tips/16807 http://www.ivebeenthere.co.uk/tips/16807 http://www.ivebeenthere.co.uk/tips/12271
Wash them down with glasses of house wine if you can get to the bar. A Madrid institution.]]> http://www.ivebeenthere.co.uk/tips/12271 http://www.ivebeenthere.co.uk/tips/12119
A local neighbourhood restaurant, sandwiched between the traditional madrileno working class district of Lavapies and Plaza Santa Ana.

Don't be put off by the long menu translated into English and German as I initially was. If you arrive on a Monday or Thursday lunchtime the queues of Madrilenos, business men in suits to builders in boilersuits, waiting for their cocido and paella specials will convince you it's not a tourist trap.

The service is at times brusque. I ate here at least once a week for a year and only during my last week in Madrid did the waiters show me any familiarity - and I lived next door.

The food is simple but good. There are a selection of menus at various prices to suit any budget.

The atmosphere is pure Madrid. TV blaring in the corner, twice as many tables crammed in as should really fit and shouted conversations echoing off the tiled walls and wooden floor. You do not come here for a relaxing lunch. But all the same don't come here if you are pushed for time. You can be out the door in 40mins having eaten a 3 course meal or waiting for your dessert 2 hours later.

Try the pollo al ajillo. Or the grilled asparagus. or the fried aubergines. or just about anything!

Enjoy.]]> http://www.ivebeenthere.co.uk/tips/12119 http://www.ivebeenthere.co.uk/tips/11806
Also a great place for vast filled 'bocadillos' (baguette sandwiches), and various other tasty 'raciones'. Just watch out for complimentary paella - myself and others have been laid low by food poisoning for some time after a visit. The fact that I'm still recommending the place tells you just how good it is.

One final thing - get there early if you have any kind of designs on a table.]]> http://www.ivebeenthere.co.uk/tips/11806 http://www.ivebeenthere.co.uk/tips/11805
However, I'm not sure any of them mention that if you order a 'racion' of langostinos a la plancha rather than the road-more-trodden gambas a la plancha, you get twice as many for just 20 cents more. Tastes just as good to me. Upon leaving, I've always been given a voucher for a free 'chato' of the delicious sticky house wine at one of their other restaurants. Ask if they don't volunteer it.]]> http://www.ivebeenthere.co.uk/tips/11805 http://www.ivebeenthere.co.uk/tips/11614 http://www.ivebeenthere.co.uk/tips/11614 http://www.ivebeenthere.co.uk/tips/10874
Pedro Almodovar is said to love the place. After a few raciones it's hard to disagree. They deserve recognition for their liberal use of olive oil if nothing else.]]> http://www.ivebeenthere.co.uk/tips/10874 http://www.ivebeenthere.co.uk/tips/9088 http://www.ivebeenthere.co.uk/tips/9088 http://www.ivebeenthere.co.uk/tips/9087 http://www.ivebeenthere.co.uk/tips/9087 http://www.ivebeenthere.co.uk/tips/4066 http://www.ivebeenthere.co.uk/tips/4066 http://www.ivebeenthere.co.uk/tips/3259 http://www.ivebeenthere.co.uk/tips/3259 http://www.ivebeenthere.co.uk/tips/3263 http://www.ivebeenthere.co.uk/tips/3263 http://www.ivebeenthere.co.uk/tips/2208
Roast chicken cooked with herbs and apples, 'Sascha's' prize-winning, mouth-watering mini omelettes (watch them being prepared), crisp green salads with a tasty vinegarette (a nice change from the usual do-it-yourself oil and vinegar option), chicken kidney kebabs, potato croquettes and bowls of chips. Wash it all down with a jug of beer or wine and be pleasantly surprised when the bill comes.]]> http://www.ivebeenthere.co.uk/tips/2208