Thanks to its status as Spanish capital, Madrid has long provided a home to almost every regional style of Spanish cooking from Castilian roasts, Galician seafood and Andalucian fried fish, to Asturian stews, Valencian paellas and Basque nueva cocina.

The city also has its own range of home-spun dishes with the famous cocido madrileño, a three-course stew of various cuts of meat, chorizo, chickpea and vegetables, topping the list. Other traditional favourites include callos (tripe in a spicy tomato sauce), oreja (pig’s ears), caracoles (snails) and a range of offal-based dishes.

But Madrid is becoming increasingly cosmopolitan and dozens of foreign cuisines have appeared on the scene in recent years. There are some good Peruvian, Argentinian, Middle Eastern and Italian places and a growing number of oriental-influenced restaurants with some inventive fusion-style cuisine.

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