Dis Tinto

"With its traditional zinc-top bar and wall tiles, this much-loved Castizo taberna is among the very best Madrileño eating spots for enjoying cocido. The chef even includes a junior version (cocido pequeño) on his menú infantil. The great seafood specialties here are bacalao pil pil (Basque cod in a spicy green sauce) and besugo la madrileño besugo (or sea bream), being the most highly esteemed fish in the capital due to its exquisite flavor. Other homemade dishes include sopa de fideos (noodle soup) and huesos de tuétano (marrow bone). The dining area, set back beside pillars from the tapas bar, is quiet and relaxing, and the service is friendly." -Zagat