Restaurante Casa Flores

From the family’s herd to the wood oven

Casa Flores has built its identity around a detail that shapes the menu: Charolais beef from its own cattle operation. In Lozoyuela, on the edge of Madrid’s Sierra Norte, that meat appears in cuts such as entrecôte, sirloin, and steak, while the kitchen also turns to wood-fired roasts and traditional home-style cooking.

The current menu makes room for sharing plates before the main course—Burgos blood sausage, cured meats, croquettes, vegetables, and eggs with ham—then moves into beef, lamb, fish, and rice dishes. Some roasts, including suckling lamb, are listed by advance order. The appeal is straightforward rather than precious: a family-run dining room where the main event is a substantial plate of meat, backed by familiar regional cooking and a weekend menu.