More than 40 years ago Antonio Valero decided to bring the flavors of Murcia to Madrid. Since then, the distances have been shortened, the differences have approached, and it is already possible to find Murcia in Madrid, the catchword of el caldero.

El caldero has its origin in the stew of the same name that was once common among the fishermen of Cabo de Palos. A delight of humble origin, cooked on a tripod in the sand of the beach. The freshly caught fish was incorporated over a live fire, and the vegetable fruits that the Murcian garden provides were incorporated, with the rice as an essential interpreter and a variety of exquisite products around it: tomatoes, garlic, or peppers, those dried peppers sun and that concentrate the whole flavor of a life.

Time has passed, there on the Mediterranean coast and here in the city of Madrid. At el caldero we can be proud of conserving gastronomic traditions, the last Murcian gastronomic refuge in Madrid, where we take care of and perpetuate those almost lost paradises.

There is no greater enchantment than the magic of the everyday, the spontaneous and fresh of the best raw materials cooked with truth. And served on your plate after an arduous effort in family, which is the best compromise that we deliver to our client friends.