Typical Madrilenian cuisine
The gastronomic offer of the Parador de Chinchón is typical from Madrid, as is characteristic of the capital of garlic and aniseed, two products that have left their mark on its recipes. Roasts, soups and stews stand out, and in winter it is a place of pilgrimage to try the local variant of the typical cocido madrileño stew.
El Bodegón restaurant closes temporarily and until further notice on April 23.
A stronghold of taba bean stew
The restaurant El Bodegón is a vaulted thematic space where we exclusively offer the complete cocido de taba (bean stew). A gastronomic speciality served in earthenware dishes which is a local variant of the typical cocido madrileño, made with top quality raw materials, and which as its main distinguishing feature incorporates crayfish into the recipe.
Type of kitchen
Traditional from Madrid
Roast shoulder of suckling lamb, roast suckling pig, cod au gratin and Manchegan pisto (similar to ratatouille), caramelised aniseed cream tartlet with home-made coffee ice cream, taba bean stew.
The retreat of the Lords of Chinchón
The building that is now home to the Parador has had a turbulent history, marked by changes of ownership. Founded in the 15th c., the building was abandoned in 1626. It then became a humanist school in the 18th-19th c., and after the disentailment of 1842, it was used as a courthouse and regional prison.
One of the most famous guests of the monastery was archduke Carlos of Austria, a pretender to the Spanish throne in the War of Spanish Succession (1700-1714) and the future emperor of Germany.