What are the usual lunch and dinner times in Madrid?
Lunch and dinner times in Madrid are later than in most European countries, a habit that's deeply rooted in Spanish life and an important part of the city's daily rhythm.
This difference in meal times is partly explained by Spain's time zone—the same as Central Europe despite the country's more westerly location—and by Madrid's social and working lifestyle, where days tend to run long and meals are enjoyed at a relaxed pace.
Bars and cafés open early in the morning, between 7am and 8am, and serve breakfasts with coffee, pastries or toast (often topped with tomato and ham). Breakfast is usually eaten between 8.30am and 9am, although many locals take a break later on to have a tentempié: a mid-morning breakfast that typically consists of coffee with toast or a pincho de tortilla (slice of Spanish omelette).
Lunch, the main meal of the day, is usually served between 1.30pm and 3.30pm, though many restaurants keep their kitchens open until 4pm. This is the perfect moment to try a menú del día, a popular fixed-price lunch that includes a first and second course, dessert or coffee and a drink.
Dinner usually starts at 8.30pm, with most people eating between 9pm and 10.30pm. In summer, when the temperatures are milder and the terraces are full of life, it's not unusual to have dinner later in the evening. Bars and restaurants in the city centre and nightlife areas often stay open past midnight, especially on weekends.
Brunch has become a popular activity on Saturdays and Sundays, with many places serving it until 1pm.
For visitors, it's worth remembering that late lunches and even later dinners are part of the city's daily rhythm. Madrid boasts a wide array of culinary offerings, with more than 12,000 bars and taverns spread throughout the city, where dining out is a truly social experience.
Madrid locals love terraces, tapas and street life, especially when the weather is good, but in the more touristy neighbourhoods, there are always places to eat at any time of day.
