Restaurante Casa Teodora
A Getafe institution that has been feeding the city's families, workers, and football fans for decades, Casa Teodora serves the kind of straightforward, ingredient-led Castilian cooking that Madrid's trendier restaurants spend a fortune trying to imitate. The cocido madrileño here is the real measure of the kitchen.
What to order
The cocido madrileño is served in the traditional three-course vuelco style: first the rich chickpea broth with fideos pasta, then the vegetables and chickpeas, and finally the meats — morcilla, chorizo, chicken, and beef. It is a Thursday and Friday special and worth timing your visit around.
On other days, the grilled lamb chops (chuletillas de cordero) and the slow-braised oxtail (rabo de toro) are the dishes regulars order without looking at the menu. Portions are generous to the point of being alarming.
The atmosphere and the people
The dining room is unfussy — tiled walls, paper tablecloths, a television showing sport — and the clientele ranges from construction workers on their lunch break to three-generation family Sunday lunches. Nobody is performing for Instagram, which is precisely the point.
Service is brisk and friendly in the way of a place that has never needed to try too hard. A carafe of the house Valdepeñas red is the correct accompaniment and costs almost nothing.
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