Nothing better than a rustic atmosphere like that of restaurant Ox’s to sample the typical stews and recipes of the substantial Basque-Navarrian gastronomy, which are home-made at this traditional Madrilenian restaurant specialized in grilled meats, with capacity for 130 diners.

 Aside from the generous appetizers served before the meal, the house recommends, from their extensive and varied menu, the season’s vegetables and the rice with clams, which are two culinary standards of the north of Spain.

On their grill they make exquisite fish and meat dishes, such as the nape of hake and the beef steak which, following a good asparagus soup, will delight the most demanding palates and stomachs. To top your meal off, the house suggests trying any of their home-made desserts, ranging from the junket and the cheese ice-cream to the traditional custard.