El Paraguas

About El Paraguas

El Paraguas is one of Madrid’s must-visit classics, on Calle de Jorge Juan in the Salamanca district, and the house where Grupo Paraguas was born in 2004, the group behind Ten con Ten, Ultramarinos Quintín, Amazónico and Numa Pompilio. Its motto is “the sophistication of simplicity”: honest cooking with Asturian roots, where quality, authenticity and simplicity are the main ingredients, with dishes that are already classics in the capital, such as verdina beans with pheasant or lobster, morels stuffed with foie and truffle, fabada asturiana, rice with free-range pitu chicken, gratinated sea urchins, hake in cider or the Pelayo cachopo, an Oviedo recipe from 1950. It is a favourite of connoisseurs, deal-closing lunches and celebrations, with warm, attentive service, the Paraguas family. It has classic dining rooms with dressed tables, a garden terrace under pergolas on the street and a wine and cocktail list. The kitchen is open all day, from midday until the early hours.

El Paraguas menu
Its web menu has no prices; on the terrace prices are 10% higher.

Cold starters: spider crab salpicón, gazpacho with lobster, wagyu cecina, Iberian ham, beluga caviar with blinis, oysters, 00 Cantabrian anchovies, spiny lobster salad, lobster salpicón, bluefin tuna tartare, steak tartare finished at the table, creamy foie gras with mushrooms.
Hot starters: egg with lobster, langoustine tails in salsa verde, gratinated sea urchins, sea urchin croquettes, queen scallops, morels with foie gras and truffle, carabinero rolls, pan-cooked clams, fabada croquettes.
Rice and pasta: rice with pitu chicken, lobster rice, macaroni with morels, spider crab lasagne with sea urchin caviar.
Stews: fabada asturiana, beans with clams or spider crab, verdina beans with pheasant or lobster, fish stew with sea urchins, trotters with morels and truffle.
Fish: Asturian-style monkfish, hake cheeks, hake in cider, hake with sea urchins, dry turbot caldereta, squid in its ink.
Meat: oxtail meatballs, Pelayo cachopo (Oviedo, 1950), beef tenderloin with black truffle or morels, confit suckling pig, lamb shoulder.
Wine, dessert and cocktail lists as PDFs.

Opening hours
Every day, 12:30 pm to 2 am, with the kitchen open all day. Bookings for lunch or dinner only, not for drinks.

Before you go
Wheelchair accessible, with an adapted toilet.
Metro: Serrano (L4) and Retiro (L2).

Gallery

Menu