Seven Foodie Day Trips from Madrid
- The editorial team
- Sep 10
- 6 min read
Updated: Sep 23
From legendary suckling pig to liquid gold olive oil, these seven day trips will transform any food lover into a culinary conquistador. Madrid may be Spain's beating heart, but its surrounding regions pulse with flavours that have shaped Spanish cuisine for centuries.
Within a two-hour radius of the capital lies a treasure trove of culinary destinations that offer everything from medieval feasts to avant-garde tastings. Pack your appetite and prepare for a journey through Spain's most delicious landscapes.
Read more about Madrid and Spain:
Segovia: The Kingdom of Cochinillo
Just 90 kilometres northwest of Madrid, Segovia reigns supreme as Spain's undisputed capital of cochinillo, roast suckling pig. The city's restaurants have perfected the art of cochinillo over five centuries, with some establishments dating back to 1786. The legendary Meson de Candido and Casa Duque have elevated this humble dish to near-mythical status- At the Meson de Candido, chefs dramatically carve the crispy-skinned piglet with a ceramic plate, rather than a knife. This tradition never fails to mesmerise diners.
Beyond the theatrical pig presentations, Segovia offers judiones de La Granja, large white beans, ponche segoviano —a marzipan and cream dessert —and cordero lechal, milk-fed lamb that rivals the famous pig. The city's restaurants, situated around the magnificent Roman aqueduct, create an atmospheric dining experience where history blends with gastronomy.
Getting There: The high-speed AVE train whisks you from Madrid's Chamartín station to Segovia in just 28 minutes, making this the most accessible foodie escape. Alternatively, drive via the A-6 highway in about an hour.
Wine Connections: The nearby Ribera del Duero region produces some of Spain's most prestigious red wines. Many Segovia restaurants offer exceptional wine pairings, particularly those based on Tempranillo, which complements the rich, gamey flavours of the local specialities.
Toledo: Medieval Flavours in the City of Three Cultures
Perched dramatically above the Tagus River, Toledo offers a unique blend of Christian, Muslim, and Jewish culinary traditions that have been simmering together for over a millennium.
This former imperial capital offers Spain's most authentic marzipan, produced in convents using recipes unchanged since the Middle Ages. The city's carcamusas, a spicy stew of pork and vegetables, and perdiz estofada, braised partridge, represent quintessential Castilian cooking at its most refined.
Navigate the labyrinthine streets to discover hidden tavernas serving venison stew, queso manchego aged in caves, and the famous Toledo steel—not just for swords, but for the knives that carve their exceptional jamon iberico. Don't miss the convents selling homemade sweets through wooden turnstiles.
Getting There: Regular trains from Madrid's Atocha station reach Toledo in 33 minutes. By car, take the A-42 highway for a scenic 70-kilometre drive through rolling Castilian countryside.
Wine Connections: The Méntrida DO region, located near Toledo, produces robust red wines from old-vine Garnacha. Local bodegas offer tastings of wines that pair beautifully with the region's game dishes and aged cheeses.
Chinchon: Anise Capital of Spain
This perfectly preserved medieval town, famous for its circular Plaza Mayor, harbours Spain's most celebrated anise distilleries and a surprisingly sophisticated food scene.
Home to the legendary Anís del Mono distillery, Chinchon produces Spain's finest aniseed spirits. But beyond the booze, the town's restaurants excel at cocido madrileno, chickpea stew, and rosquillas, anise-flavoured doughnuts, that showcase how this aromatic spice enhances both savoury and sweet preparations.
The town's restaurants specialise in hearty Castilian fare with an anise twist. Sample cordero al ajillo, garlic lamb; migas castellanas, a breadcrumb dish with chorizo; and finish with torrijas soaked in anise. The circular plaza transforms into an atmospheric dining room where bullfights once took place.
Getting There: A 45-minute drive southeast of Madrid via the M-311 road. Public buses run regularly from Madrid's Conde de Casal station, taking about an hour.
Wine Connections: While famous for its anise, Chinchon is situated within the Madrid DO wine region. Local vineyards produce increasingly respected wines, particularly whites from Malvar grapes and reds from Tempranillo, often available at the town's traditional mesones.
Aranjuez: Royal Gardens and Asparagus Paradise
This royal retreat, where Spanish monarchs once escaped the rigours of court life, now beckons food lovers with its legendary white asparagus and palace-worthy cuisine.
The town's esparragos de Aranjuez hold Protected Designation of Origin status, prized for their exceptional tenderness and delicate flavour. The royal kitchens' influence created a refined culinary tradition that persists in the town's restaurants today.
From March to June, during asparagus season, every restaurant celebrates these ivory spears with special menus. Year-round, enjoy strawberries and cream, pheasant prepared with royal recipes, and elaborate desserts inspired by palace confectioners. The town's markets overflow with produce from the fertile Tagus valley.
The Cercanías C-3 train line connects Madrid with Aranjuez in 45 minutes. Driving takes about 50 minutes via the A-4 highway, with scenic routes through the royal gardens.
Wine Connections: The surrounding Vinos de Madrid region produces excellent wines, particularly in the vicinity of Arganda del Rey. Many local restaurants feature natural wines from small producers who farm the clay-limestone soils that also nourish the famous asparagus.
Alcala de Henares: Cervantes' Culinary Birthplace
The birthplace of Miguel de Cervantes offers more than literary history—it's a hotbed of traditional Castilian cooking with a university town's innovative spirit.
This UNESCO World Heritage site combines the energy of a university with traditional cooking, showcasing the dynamism of a university's food scene. The city's tapas culture thrives around the historic university, while traditional restaurants preserve recipes from the era of Cervantes.
Explore tavernas serving costillas de cerdo, pork ribs, callos a la madrileña, tripe stew, and torrijas that reportedly inspired Cervantes' descriptions of innkeeper fare. The university quarter buzzes with innovative tapas bars that reinterpret classic dishes for modern palates.
Getting There: The Cercanías C-1, C-2, and C-7 train lines reach Alcalá in 35-45 minutes from central Madrid. By car, take the A-2 highway for a 35-kilometre journey.
Wine Connections: Located within the Vinos de Madrid DO, Alcalá's restaurants showcase local wines alongside traditional dishes. The nearby Tielmes area produces particularly noteworthy reds from high-altitude vineyards.
San Lorenzo de El Escorial: Monastic Gastronomy
The imposing royal monastery and palace complex harbours a surprisingly rich food tradition rooted in monastic cuisine and royal banquets.
The Hieronymite monks who inhabited the monastery developed a sophisticated cuisine using local ingredients and royal kitchen techniques. Modern restaurants continue this tradition, offering elevated Castilian fare in the shadow of Philip II's architectural masterpiece.
Dine on dishes inspired by monastic recipes, including potaje de vigilia, Lenten stew, truchas escabechadas, pickled trout, and natillas, custard, all prepared according to centuries-old convent recipes. The town's restaurants overlook the Sierra de Guadarrama, providing mountain views with your meal.
Getting There: Take the Cercanías C-8a line from Madrid's Atocha or Chamartín stations (about 1 hour), or drive 50 kilometres northwest via the A-6 highway.
Wine Connections: The cooler mountain climate around El Escorial produces unique wines within the Madrid DO. Several boutique wineries offer tastings of wines that reflect the granite soils of the Sierra de Guadarrama.
Colmenar de Oreja: Olive Oil Liquid Gold
This charming town, situated southeast of Madrid, sits at the heart of Spain's premium olive oil country, offering tastings of liquid gold that rival Andalusia's finest productions.
The town produces some of Spain's most highly awarded extra-virgin olive oils from Cornicabra and Picual olives. Local mills offer immersive tasting experiences that educate visitors about Spain's olive oil revolution, while restaurants showcase how great oil transforms simple ingredients.
Visit family-run almazars for guided tastings that reveal the complexity of olive oil. Local restaurants practice "raw gastronomy," letting exceptional olive oil shine in dishes like pan con tomate, elevated to an art form, grilled vegetables that sing with flavour, and desserts that surprisingly incorporate olive oil.
Getting There: Drive 60 kilometres southeast of Madrid via the M-404 and M-325 roads (about 1 hour). Public transportation requires connecting buses from Madrid's Conde de Casal station.
Wine Connections: Colmenar de Oreja is situated in prime wine territory, surrounded by vineyards that produce robust reds and crisp whites. Many olive oil producers also make wine, offering combination tastings that explore how terroir influences both products. The area's growing reputation for natural wines complements the artisanal olive oil movement perfectly.
