The Four Generations of the Redruello Family at the Command of La Ancha

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In 1918, the Redruello family starting with Beningno (first generation) opens La Estrecha on the street of the Madrazo. In 1928 Benigno passed the baton to his nephew Santiago (second generation). It was in 1957 when he opened La Ancha, in his first location on Velázquez Street with Antonio Redruello (third generation), and later, in 1969, moving to his current location, Príncipe de Vergara street.

The history of the Redruello family in the hospitality industry in Madrid celebrates a whopping 100 years this year. A La Ancha, now run by the fourth generation, Santiago and Nino, were followed by concepts such as Las Tortillas de Gabino, La Gabinoteca or the renowned Fismuler. This family does not stop, in addition to preparing the opening of another Fismuler in Barcelona, 2018 is a year of celebrations. But what is La Ancha besides the history of a family dedicated to the hotel trade? We are in front of one of the most consolidated food houses in the capital. In short, it’s one of those places to go to eat well without a doubt and where you know that the result will always be optimal.

There we went to see the fame that preceded them and discovered that everything they say is true. If the place is not the most trendy, we love it because it keeps that essence of yesteryear, of those tablecloth restaurants and nearby service, in addition to a nice terrace that in the winter will make you think you’re in a wooden cabin in the middle forest.

The gastronomic proposal changes almost daily, since to elaborate it, they have first-hand knowledge of the optimal products offered by the market. But, if you asked us, “what do you eat at the Ancha?” Classic and tasty cuisine. We also believe it important to tell you that there are certain must-haves, the classic star dishes. They range from any of their more than 20 fish options, spoon dishes such as Galician pot or garlic soup, fried anchovies, tortilla stew with clams – or tripe for the bravest – to the king of the house, Armando. We are faced with an oversized escalope – there is also the baby option – accompanied by vegetable garnish and lettuce buds. And why Armando? The name was the result of chance: an assiduous client to La Ancha, Armando always asked for a schnitzel in the way he used to take it in his native land, Argentina. Visit after visit and recipe after recipe, they got the perfect preparation, so what better than pay a tribute to the customer baptizing the dish with his name.

And 100 years later they continue to make history…