MADRID - CASA LABRA
- Jul 17
- 2 min read
CASA LABRA
History is said to have been made at this bar on May 2, 1879, with the formation of the PSOE (Spanish Socialist Party). When you walk in, it feels as though you’ve stepped back to 1879, as not much seems to have changed since then!
Current prices (2026)
Cod croqueta: €1.70 each
Tuna pickled banderilla: €2.25
Tortilla: €6.90
Tajadas de bacalao: €2.30
It is a fantastic traditional bar.
It is famous for its croquetas de bacalao.
Some of the best in Madrid.
The tajadas de bacalao are pieces of cod deep-fried in batter until crispy. They serve around 2,100 tajadas de bacalao every day, making them its signature speciality.
They are served on wooden cocktail sticks or eaten with your fingers, and cost €2.30 each.
They offer great value for that price, and the crispy cod in the batter is comparable to the best English cod in batter.
They are best enjoyed with a caña or a selection of Spanish wines from the barrel. In addition to the bar area, there is a small back room for more diverse meals served at your table.
This is not a fine dining establishment. It is an old, unpretentious, and well-respected traditional tapas bar, although the menu is limited. People come here primarily for the bacalao. Both locals and tourists often visit. It’s a place to drop in for a beer and some tapas for about an hour before moving on. It is rightly regarded as a gem in Madrid.
The outside façade has a terrace with high tables.
If you plan to visit, it’s best to arrive shortly after opening at either 11:30 am or 6:30 pm, as queues tend to get quite long, especially on weekends.
CASA LABRA Calle Tetuan 12, 28013 Madrid +34 915 31 00 81 www.casalabra.es
You can follow us here;
INSTAGRAM - @renoirspanishguides
YOUTUBE - Renoir Spanish Guides
MIXCLOUD MUSIC - Mikeyb
TIKTOK - Renoir Spanish Guides
TWITTER - @RenoirGuides
FACEBOOK - Renoir Spanish Guides - Food, Drink & Places
To help us keep the blog AD FREE you could buy us a coffee.
Please click on the link below ☕. Thank you.
Trước đây mình hay ngồi viết theo hứng nên bài lúc dài dòng, lúc lại bỏ sót ý chính, đọc lại thấy lộn xộn và mất công sửa. Từ khi mình tập thói quen Tạo dàn đề trước, mọi thứ dễ kiểm soát hơn hẳn: biết chỗ nào cần mở bài dẫn dắt, chỗ nào thêm ví dụ, và phần kết cũng không còn bị cụt ngủn. Mình nhận ra dàn ý không cần chi tiết quá, chỉ vài gạch đầu dòng theo trình tự hợp lý là đã giúp tiết kiệm kha khá thời gian biên tập. Thỉnh thoảng mình còn cố tình chừa vài khoảng trống để lúc viết linh hoạt, câu chữ đỡ bị gò bó. Có…