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.
Succulent roasts and pulses
Roast suckling pig and suckling lamb are two of the specialities of the Restaurant of the Parador de Chinchón, which offers a renewed traditional cuisine. The menu features game and free-range meats, offal products (ears, tripe and snout...), cod and sublime dishes of humble origin such as migas (fried breadcrumbs) or garlic soups, without neglecting home-made desserts and typical sweets.
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.