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.
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 modern charm of History
The convent has a glazed cloister with a spectacular collection of religious art accessible by guests at any time of the year. Outside, the fountain and the verdant courtyard are the best places in which to have a coffee in spring mornings or to relax in summer evenings. You can also relax in the swimming pool, which is located in the former stables and is one of the most characteristic places in the Parador.
A few metres from the Parador is the Plaza Mayor, the most iconic image of Chinchón. Its more than 200 green wooden balconies have starred in countless films and the square’s arena continues to host bullfighting spectacles. The town, surrounded by the vineyards and olive groves of the Vega del Tajuña, is only 45 kilometres from Madrid.