The fourth and fifth generation of the same family run a house that has spent more than 135 years combining tradition with the avant-garde and creating new contemporary Asturian cuisine.

One of the oldest and most charismatic restaurants in the capital. Its recipe for traditional cocido stew is legendary. The secret of the house is to slow cook it for four hours, with all the ingredients starting from raw.

Austere interior design is combined with white table cloths and waiters dressed in that impeccable coupling: black and white. In the heart of Brera, this is a classic dining spot for Milan fashion week. The risotto and ossobuco casserole are world renowned.

Many of the dishes on the menu at this restaurant, known as a Segovian institution, can be eaten with a spoon. Judiones de la granja (“farmhouse beans”), Castile soup and fish soup are some of them.

Located in a former inn used by travellers on their way to America, this is the benchmark restaurant for traditional Catalan cuisine, with popular dishes like Catalan cocido stew, cuttlefish and meatballs, and cap i pota casserole.

In 1947, Clement Blanque opened this restaurant, celebrated for its onion soup and for being open day and night. The concentration of the consommé and the perfectly caramelised onions are what make it the best in the city.