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First opened in 1870, this restaurant has passed down through 4 generations of the same family and maintains the tradition of making Madrid stew (cocido) just as it was in days gone by, cooking it in individual earthenware pots over holm oak wood chips. This centenary technique involves a series of technical difficulties, since with the technological advances made it is uncommon to continue cooking in this way. But this tradition and the love and care with which it is prepared give an outstanding result. With each pot taking four hours to cook, La Bola is one of the best places to sample this traditional Castilian dish.