SPICY SAUSAGE GRILL IN THE HEART OF SALAMANCA
Grilled meat in Madrid and Calabrian cuisine
GRILLED MEAT IN MADRID
If you are looking for grilled meat in Madrid, in Pagus Brasa Calabresa We select cuts from Italian breeds like Podolica and Chianina, raised on Italian farms, and grill them over hot coals, just as it has always been done. Ribeye, sirloin, prime rib (Costata), tenderloin, tomahawk and T-Bone (Bistecca alla Fiorentina): carefully selected cuts that the fire enhances.
Each piece is prepared with traditional cooking techniques and it is accompanied by side dishes that enhance the flavour of the meat, rather than mask it.
Are you looking for something lighter? We also have options vegetarians and vegans, so that no one is left out of the equation.
You Calabrian Ember in the Salamanca neighbourhood
We buy our meat directly from the best farmers
FROM THE GRILL TO FRESH PASTA. THIS IS WHAT WE COOK.
Grilled cuts, fresh pasta made every morning and vegetarian and vegan options.
Have a look and start thinking about your next visit — or let us advise you when you arrive.
THE GRILL, ALSO IN YOUR HOME
The same kitchen, now also for takeaway. Our grilled cuts, the fresh pasta made every morning and the Calabrian dishes, ready for you to enjoy at home or in the office — with the same flavour as in the restaurant.
Ordering is easy: call us, we'll prepare it on the spot and you collect it when it's ready. It's as simple as that.
And if you prefer to eat in, we look forward to seeing you in the Barrio de Salamanca.
The same kitchen, now also for takeaway. Our grilled cuts, the fresh pasta made every morning and the Calabrian dishes, ready for you to enjoy at home or in the office — with the same flavour as in the restaurant.
Ordering is easy: call us, we'll prepare it on the spot and you collect it when it's ready. It's as simple as that.
And if you prefer to eat in, we look forward to seeing you in the Barrio de Salamanca.
«The authentic Calabrian experience that Madrid needed.»
— HELLO! Magazine
«Quality, friendly service and authenticity in every dish.»
— Wines and Trails
NOT ALL ITALIAN COOKING IS THE SAME
We cook Calabria — the deep south of Italy, where slow heat, peperoncino and raw ingredients rule. Where pasta doesn't come out of a packet, but from the hands of the person preparing it that very morning. Where a ribeye isn't just a ribeye: it's a selected cut from farmers, grilled over coals just like it has always been done.
Pagus was born in Calabria over 20 years ago. From Crotone to Catanzaro, the same cuisine, the same techniques. León was the next step. Madrid, the most recent. The philosophy has not changed in any of them.
BEHIND THE STOVE
Behind Pagus is a chef from Crotone who has been doing the same thing for over 20 years: cooking southern Italy without shortcuts and without compromise.
When he arrived in Spain, he didn't adapt the recipes to local tastes. He brought them just as they are — with their charcoal grill, their sauces passed down through generations and peperoncino as the common thread.
First Calabria. Then Tirana. Then León. Now Madrid. What hasn't changed in any of those places is what's on the plate.
WHAT THEY SAY ABOUT US
Pagus in the press
Time Out · Elle · El Confidencial · HOLA! Magazine · Vinos y Caminos · 7 Caníbales · Guía de Ocio
«Truly authentic: it seeks its customers away from Instagram-friendly interior design or soulless formulas.» — Time Out Madrid
TABLE IN SALAMANCA. A NIGHT IN CALABRIA
Book in advance — especially on Thursdays, Fridays and Saturdays.
Padilla Street, 56 · Salamanca Neighbourhood, Madrid 📞 911 47 41 09 · ✉ madrid@pagus.restaurant