This traditional 'taberna' restaurant, located right by Atocha Station, is the more informal version of El Caldero, both of which specialise in cuisine from the region of Murcia. They use fresh ingredients brought in directly from Murcia to make tapas and typical dishes from this region, accompanied by a large selection of wines.

The house specialities at La Taberna Murciana include zarangollo (scrambled eggs with courgette, onion, and potato) with red prawns, garlic artichokes cooked in a sauce made using garlic, vinegar and water, and griddled squid with sautéed raf tomatoes and leeks. But here the star ingredient is rice prepared in a host of different ways, such as: 'arroz al caldero', a type of risotto made with garlic, tomato, ñora peppers and fish from the Mediterranean and the Mar Menor; black rice; or rice with bonito tuna from the Mediterranean and red prawns.

You can order take-away paellas.