In 1959, Landa opened with a small dining room in Castilian style, featuring a kitchen open to the room through an arch beside the wood-fired oven — among the first in Spain.

The profession was to be honoured, and chefs wore
immaculate white.


Lunch is served in this dining room, known as the Red Room. Arranged in several areas, it has a lively yet relaxed atmosphere, and in summer it opens onto a small terrace.


In 1966, the restaurant was extended with a new dining room covered by a great stone vault, from whose keystone hangs an iron chandelier. Today it is used for weekend dinners and larger gatherings. A glazed gallery was later added, where a collection of antique clocks is displayed.


The Landa menu, rooted in Castilian tradition and classical international cuisine, remains timeless. It is presented in two versions: one for lunch and one for dinner. No visit would be complete without sampling the desserts.

We operate a daily priority list rather than reservations.
If you call or email to request a table, your name will be added to the list in order of request.


We kindly ask that you arrive at your requested time. Should you arrive more than 15 minutes later, the table may be offered to the next party, and we will seat you as soon as possible thereafter.

While we do our best to accommodate preferences, we are unable to guarantee a specific table, as allocations depend on the organisation of service and the day’s requests.

Resident guests are given priority on the daily list.

The bar was established, during the construction of the hotel, when a space was required for breakfasts and afternoon tea for resident guests.

Positioned between Reception, the first bedrooms and the restaurant, it began on a modest scale: a small counter and only a few tables, sufficient for a hotel still in its early years.
Travel from Madrid to northern Spain and onwards to France was slow at the time. The northern road had only just begun to improve, and it was customary to dine, stay overnight and continue the journey the following morning. The concept of a brief stop had not yet taken hold.


By the 1980s, road travel had changed considerably. Cars were faster, dining habits were evolving, and the original counter was no longer adequate. The bar was therefore expanded into the space known today — one that has welcomed successive generations and continues to do so.

The menu is designed for a brief stop, where the fried eggs with black pudding are not to be missed. Be sure to take a moment to notice the pastry displays, filled each morning with bread and pastries prepared and baked by our in-house pastry chefs.

We operate without reservations.

The bar is open continuously from 8 am to 11.30 pm.