BODEGA DE LA ARDOSA: TAPAS IN ONE OF MADRID’S MOST HISTORIC RESTAURANTS
The Cost -$25
The Atmosphere – Bodega de la Ardosa is a very popular tapas bar that has been around since the end of the 19th century. It’s wood-paneled interior transports you back in time as do the bar fixtures and the décor. There is no outdoor seating and indoor seating is limited – with the restaurant not taking reservations, you will want to get there early to avoid having to wait in what can be a long line.
Madrid, most known for its rich art culture, exquisite museums, and its famous Real Madrid football (aka soccer) team, is a city for people who love cities. It’s a cosmopolitan metropolis with thousands of restaurants, including hundreds, if not thousands, of traditional tapas bars. One of the most famous ones in the city is Bodega de la Ardosa, a storied eatery that once was the gathering place of the country’s top bullfighters.
The Order – Pincho de Tortilla, Morcilla de Foie, Bacalao, Salmorejo, and Tarta de Queso “La Ardosa.”
The Fantastic – I did not go to one of the most well-known tapas bars in Madrid with the expectation that I’d be ecstatic about its cheesecake, but that is exactly what happened. The Tarta de queso “La Ardosa” is absolutely delicious. The homemade cheesecake is made with a mix of creamy cheeses and accompanied by an exceptional raspberry sauce. Although it might not be the most popular item on the menu, it should be.
The Great – Bodega La Ardosa claims that its Salmorejo, a Spanish soup in the same family as a gazpacho but thicker, creamier and more garlicky, is of top quality - and I can confirm that. The salmorejo was excellent and I enjoyed the shreds of cheese and ham bits that surrounded the circumference of the dish as well as the breadsticks placed vertically in the bowl. The Pincho de Tortilla (Tortilla Española), another Spanish classic that is essentially an omelette made with eggs and potatoes, was tasty as well. The cheese in it was good, it was a nice portion for the price ($3.50) and it was a little runny which I much enjoyed. Another great tapa is the Morcilla de Foie, which consists of fantastic blood sausage pate on four crispy flatbread crackers. The smooth pate is lovely and the dish makes for a perfect small plate to wash down with a Spanish beer. Last, but certainly not least, is the Bacalao - thinly sliced salted cod with garlic and olive oil that is served on a crispy flatbread with smashed tomato. The bacalao resembles lox in this dish with respect to texture and preparation and the combination of the fish with the salty, acidic and savory flavors made this an excellent canapé.
The Verdict –Bodega de la Ardosa might be a no-frills restaurant that hasn’t been renovated in many decades, but that is part of its charm. Add in the wonderful savory tapas and that must-try cheesecake and you can feast on many excellent, classic Spanish dishes while taking in the history of one of Madrid’s most storied eateries.