Most-loved dishes
AI summary of what 4 dish mentions say about the food
The Palmera earns unanimous praise for its flaky, buttery perfection, while the overall vibe is one of warm, rustic charm that makes every bite feel like a comforting embrace.
“This is one of my favorite breakfast pastries. It must be crunchy, fragrant, well-baked. We break it — the lamination is perfect. Here you can taste the butter much more. It's not extremely sweet, which lets the butter shine. It's perfect. The food speaks for itself.”
What creators say
1 creator has covered PANEM. Most active: Giuliacrossbow
Panem is a highly recommended bakery in Madrid, known for its award-winning croissant and delicious pastries, though some savory options were less impressive.
Dishes mentioned
Croissant
This croissant won the best croissant award in Spain in 2021. It's perfectly baked — crunchy, fragrant, well-leavened. The butter flavor is there but not overwhelming; I actually miss that strong butter punch you usually get. There's a very faint hint of cinnamon, maybe from contact with other pastries. Technically it's impeccable, one of the most beautiful croissants I've seen and eaten. But the butter flavor is subtle, which is a stylistic choice. I'd say it's very good, but I personally prefer a stronger butter taste.
Palmera
This is one of my favorite breakfast pastries. It must be crunchy, fragrant, well-baked. We break it — the lamination is perfect. Here you can taste the butter much more. It's not extremely sweet, which lets the butter shine. It's perfect. The food speaks for itself.
Pecado Original
This is a puff pastry with apple and cinnamon — a lot of cinnamon. It vaguely reminds me of strudel. Inside there's a cream that's not very eggy, kind of like Neapolitan pastiera. It's quite heavy and greasy, you can see it's oily. It's a particular thing, you have to really like cinnamon. I prefer simpler things, but it was worth trying.
- Savory Puff Pastry with Ham and Jalapeño
Focaccia
This focaccia is beautiful — tall, with olives, cherry tomatoes, and some onion. It's like a pillow inside, chews very well, not dry at all. It's different from the focaccias we're used to in Italy — not like Pugliese or Genovese. It's soft, a bit crunchy in spots. The toppings are well-cooked, very flavorful. I really like the choice of onion. It reminds me a lot of Pugliese focaccia. The crunchier part is the best.
