We are in winter and although this year the “good” weather refuses to go away, the cold is already noticeable and on those icy days, a good spoon dish is scary. Today we go to Príncipe de Vergara street number 6, at the intersection with Jorge Juan, very close to the Parque del Retiro. I want to introduce you Wonder House, a restaurant with a very traditional decoration, heir to the well-known yesteryear “Puebla House” which opened in the year 1900.

In this era of fusion cuisine, Casa Maravilla is a haven of Spanish gastronomy and its star dish is Madrid stew. But there is much more: croquettes, pickled sardines, stewed oxtail or battered cod and desserts such as quesada or torrijas. Wine from the DO Madrid, something that is greatly appreciated, we must vindicate the products of Madrid, the nearby products, the territory.

The Madrid stew has a long history behind it, for many it is an evolution of the Olla Podrida Manchega. A dish frequently mentioned in the literature of our Golden Age as, in El Quijote. At the end of the 17th century it began to be called cocido madrileño and today it is a symbol of Madrid gastronomy. In Madrid there are many places that have taken stew to very high levels of popularity, such as Malacatín, La Bola o Lhardy.

The stew is a dish that fits perfectly with the concept slow foodIt is neither prepared quickly nor eaten quickly. He needs his time and we usually take it in company. At Casa Maravillas they clearly explain the ritual to us, cooked served in three dumps. The three times the plate is refilled. The first, the broth, with its noodles. Ideal for this moment of late autumn and winter. The second, chickpeas and potatoes, a very consistent dish. The third, the meat, the food, the final touch. To eat without haste, enjoying. Choosing just one place would not be fair, as we leave you some recommendations, I hope you like them and tell us about it.

A hug and bon appetit.