The story
At La Tasquería, chef Javi Estévez turns the city’s historic offal tradition into something bold, elegant, and thoroughly modern. The restaurant’s own phrase says it best: “haute cuisine casquería with a casual and informal touch.” This is not the offal you remember from grandmother’s kitchen – it’s a rediscovery of Madrid’s gastronomic roots, reinvented with an avant-garde spirit.
The kitchen treats every ingredient with care, transforming cuts like pig’s trotters, tripe, and suckling pig heads into dishes that are both fun and sophisticated. Over the first ten years, La Tasquería served more than 36,900 plates of trotters, 52,000 pig’s trotters, and 72,000 kilos of tripe, leg, and snout. Those numbers speak to a kitchen that knows its craft intimately.
Beyond the bold flavours, La Tasquería champions a conscious approach to cooking. By creatively reinterpreting casquería, the team reduces food waste and promotes a more sustainable kitchen. This philosophy also makes the cuisine inclusive – it welcomes diners who might never have considered offal, showing them that these ingredients can be approachable and delicious.
The Michelin Guide awarded La Tasquería one star in 2019 and has revalidated it every year since, including after the move to Calle Modesto Lafuente in 2024. The Repsol Guide also granted the restaurant its first “Sol” in 2020, a recognition it still holds. These honours reflect the consistency and vision of a kitchen that never rests on its laurels.
Expect a meal that surprises at every turn. The dining room offers counter seating, outdoor tables, and a fine-dining setting that stays relaxed. Wine pairings are available, and gluten-free options are accommodated. La Tasquería’s modern cuisine is a sensory journey – powerful, emotional, and deeply rooted in Madrid’s culinary soul. Forget your preconceptions. Come hungry for something new.
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