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Posada de la Villa
★ 4.0(1 review)Restaurant
historiclivelyrustic
About the Vibe
One of Madrid's oldest dining institutions, Posada de la Villa has been feeding people on Cava Baja since 1642 — first as a travelers' inn, now as a temple to Castilian roast meats. The wood-fired oven is the heart of the kitchen, turning out cordero asado and cochinillo that justify the tourist-heavy crowds. Skip the starters and go straight for the meat.
Why it's worth it
A 1642 inn still roasting legendary lamb and suckling pig in a wood-fired oven on Madrid's most famous food street.
Highlights
wood-fired ovencordero asadohistoric settingCava Baja
Before you go
Go early or be prepared to wait — weekends are packed, and skip the appetizers to save room (and money) for the roasted meats.
Known For
- •cordero asado (roasted lamb)
- •cochinillo (suckling pig)
- •wood-fired oven
- •17th-century inn setting
Best For
group dinnerstraditional Madrid experiencemeat lovers
1 review
City InsidersEditorialMarch 30, 2026
Four Centuries of Castilian Roast Meats on Cava Baja
Posada de la Villa is the kind of place that makes you feel like you've stepped into 17th-century Madrid — because you basically have. Founded in 1642 as an inn along Cava Baja, the dining room still has its wooden beams, vintage chairs, and walls covered in photos of the famous and not-so-famous who've passed through. It's a tourist magnet, yes, but the history is genuinely palpable, not manufactured.
The reason to come here is the wood-fired oven, which has been burning since 1980. Their cordero asado (roasted lamb) and cochinillo (suckling pig) are slow-cooked until the meat literally falls off the bone. Portions are generous and meant to be shared — order for the table, not yourself. The wine list leans heavily on Spanish regional bottles that pair beautifully with the heavy, hearty dishes. Skip the appetizers; they're fine but overpriced for what they are, and you want to save room for the main event.
Be prepared for a wait, especially on weekends, and know that the dining room gets loud when it's full. Service is professional but can feel rushed at peak hours. Prices reflect the La Latina location. None of that should dissuade you — if you want traditional Castilian cooking in a setting that actually has centuries of stories behind it, this is the place.
Lire en français
Posada de la Villa, c'est l'un de ces endroits qui vous transportent directement dans le Madrid du XVIIe siècle — et pour cause, puisque l'auberge a ouvert ses portes en 1642. Sur la Cava Baja, dans le quartier de La Latina, la salle a conservé ses poutres en bois, ses chaises d'époque et ses murs couverts de photos de toutes les personnalités qui ont franchi le seuil. Oui, c'est touristique, mais l'histoire ici est authentique, pas décorative.
La star de la maison, c'est le four à bois, allumé sans interruption depuis 1980. Le cordero asado et le cochinillo y cuisent lentement jusqu'à ce que la viande se détache de l'os toute seule. Les portions sont généreuses, pensées pour être partagées — commandez pour la table, pas en individuel. La carte des vins propose un beau choix de bouteilles régionales espagnoles qui accompagnent à merveille ces plats copieux. Évitez les entrées, correctes mais hors de prix, et gardez de la place pour l'essentiel.
Prévoyez de l'attente, surtout le week-end, et sachez que la salle devient bruyante quand elle est pleine. Le service est pro mais peut sembler pressé aux heures de pointe. Les prix sont ceux d'un emplacement prisé à La Latina. Mais tout cela ne devrait pas vous décourager — pour goûter la cuisine castillane traditionnelle dans un cadre qui a vraiment des siècles d'histoire, c'est l'adresse qu'il vous faut.