Cincinnati Bengals fans are headed to Madrid, where the team plays the Atlanta Falcons on November 8, according to Local12's report on travel tips for the trip. If you're one of them, the game is one meal in a city that takes eating seriously. This guide covers what to order, how Madrid's dining rhythm works, and a simple recipe to get you in the mood before you fly.
A note on sourcing: Local12's report is about general travel preparation for the game. The food details below come from widely known Spanish dining traditions, not from that report, and I haven't invented any personal visits or insider anecdotes. Check current opening hours and menus before you go.
Start With the Madrid Dining Clock
The biggest adjustment for many visitors is timing. Spanish meals generally run later than American ones: lunch is commonly the main meal in the afternoon, and dinner often starts well into the evening. Many restaurants don't fill up until later than you'd expect.
For game weekend, that means planning ahead:
- Eat a real lunch rather than skipping it, so you aren't starving at an odd hour.
- Plan a snack-based bar stop in the early evening instead of waiting for a late sit-down dinner.
- Check your kickoff time and work your meals backward from it.
Dishes Worth Ordering
Bocadillo de calamares
This fried squid sandwich on a crusty roll is closely associated with Madrid. It's cheap, filling, and easy to eat standing up, which makes it a natural pre-game or post-game option.
Cocido madrileño
A slow-cooked chickpea-based stew with meats and vegetables, traditionally served in stages (broth first, then the chickpeas and meats). It's a hearty, cold-weather dish, and a good fit for a November trip. Expect it to be a full meal, not a snack.
Tortilla española
A thick potato and egg omelet, served warm or at room temperature, often by the wedge in bars. It's about as dependable an order as exists in Spain.
Churros con chocolate
Fried dough strips with thick drinking chocolate for dipping. They work as breakfast, a dessert, or a late-night stop.
Jamón and cheese
Cured ham and Spanish cheeses show up on nearly every bar menu. Order a small plate to share while you decide what else you want.
Eat the Way Locals Do: Tapas and Markets
Bar-hopping for small plates is a flexible way to eat, especially in a group. Order two or three dishes per stop, then move on. It keeps costs predictable and lets you try more.
Food markets are another easy win. Madrid has covered markets where you can graze on small bites, and they suit travelers who want variety without committing to a long sit-down meal. Browse a few stalls, split plates, and keep it casual.
Budgeting Your Food Days
Travel costs add up fast on a trip built around a ticketed game. A few ways food can stay manageable:
- Make lunch your big meal if the restaurant offers a fixed-price midday menu, a common Spanish option.
- Share tapas rather than ordering individual entrées.
- Grab a bocadillo or a tortilla wedge when you need something quick.
- Save the splurge for one memorable dinner instead of several.
A Simple Recipe to Try Before You Go: Tortilla Española
This needs only a few pantry ingredients and gives you a taste of what you'll see on bar counters.
Ingredients
- 4 medium potatoes, peeled and thinly sliced
- 1 small onion, thinly sliced (optional, though many cooks include it)
- 6 eggs
- About 1 cup olive oil, for cooking
- Salt
Steps
- Warm the olive oil in a nonstick skillet over medium-low heat. Add the potatoes and onion with a pinch of salt.
- Cook gently, stirring now and then, until the potatoes are completely tender but not browned, around 15 to 20 minutes.
- Drain the potatoes and onion, reserving a spoonful of the oil.
- Beat the eggs in a large bowl with a pinch of salt. Fold in the warm potatoes and let the mixture sit for a few minutes.
- Heat a spoonful of the reserved oil in the skillet over medium heat. Pour in the mixture and cook until the edges set, about 4 to 5 minutes.
- Place a plate over the pan, flip the tortilla onto it, then slide it back in. Cook another 3 to 4 minutes.
- Let it rest a few minutes before cutting into wedges.
Serve it warm or at room temperature. Leftovers are good the next day, which is part of the appeal.
Practical Game-Weekend Tips
Local12 frames the trip as both a major fan experience and a chance to make the most of an international getaway. Food is the easiest way to do the second half of that.
- Eat a proper meal before heading to the stadium, and confirm what food and drink the venue allows.
- Keep a small amount of cash and a card handy for bars and market stalls.
- Learn a few phrases like "la cuenta, por favor" (the check, please) and "para compartir" (to share).
- If it's your first international trip, confirm passport validity and your phone plan well before departure.
The Takeaway
Shift your meal clock, order small plates to share, and make room for at least one bocadillo de calamares and one plate of churros. The game will be over in an afternoon or evening; the food is what you'll still be talking about back in Cincinnati.
