This restaurant is great value. For 10 € you can eat a delicious meal. The menu consists of three starters: mixed salad, sausage from the area and a scrumptious omelette. Then there is 1st course, 2nd course and dessert. Everything is homemade and delicious. In the pictures you can see the incoming 1st Extremadura migas plate and 2nd sirloin stuffed with asparagus sauce. Without a doubt, this is the best restaurant in Trujillo, both because of the great staff and its location in the square.
The combination of César Raez, an amazing chef, and one of the best locations in Cáceres, a tower in the Los Sande Palace, makes for an explosion for the senses.
César uses local products from Extremadura and he gives them a haute-cuisine spin. The tasting menu we tried said it all: mango and smoked salmon with extra virgin olive oil and balsamic vinegar, cherry salmorejo with goat cheese, cuttlefish noodles with basmati rice, grilled pork flanks with a date and truffle purée, and an apple pudding with a forest-berry sauce.
It is a small and cosy restaurant recommended in the first edition of the Michelin Guide. Good tables available for less than 35 €.
They have their own signature cuisine with seasonal produce that specializes in mushrooms dishes in the autumn: the tasting menu we had was spectacular: “migas extremeñas” (traditional Spanish cuisine made with leftover breadcrumbs, chorizo and bacon) with “huevos rotos” (fried potatoes and scrambled eggs), Caesar’s mushroom salad with mesclun (made from a selection of lettuces with other edible leaves such as dandelion greens, mustard greens, and radicchio) and a pine nut vinaigrette, cod with baked slices of boletus, Iberian pork cheeks with Pedro Jimenez sauce and foie. Tasting of homemade desserts.
“La Vaca Brava” is a typical restaurant that I recommend in Hervas. In addition to being spacious and pleasant, it’s not overly packed. The meats they serve are exceptional.
The specialties of the house (highly recommended) are the port secret and the port loin, both great. The dishes are always overflowing with food, so it’s best to share them with others.
The best thing to do is to accompany the delicious meat with one of the salads (also enormous), and a good wine – the specialty of the house. This wine is young and made in town. It’s truly good.
The vinegar is also homemade. One of the waiters is an expert in wine tasting, so he can help when selecting.
The best thing I can say about the restaurant is that it’s a favorite of the locals.
Although this particular restaurant is in Caceres, the company is a franchise and there are already branches in Extremadura Seville, Madrid, Barcelona and Salamanca, among other cities. Its success lies in offering affordable Iberian deli-style food in a modern and fresh environment. I have read that, although the franchise was born in Extremadura, it is now owned by Pans and Company and Fresh Co. Well, if they open one in your city, don't hesitate to go in and try the iberian ham.
This place has an unbeatable location, with a terrace in front of the Cathedral of Siguenza. Regarding the food, we ordered eel with shrimp, ham, three cheese and onion toasts which were perfect in proportion and flavor. The homemade ham croquettes were also delicious. The desserts (shown in the photo) were wonderful. Best of all was the service, the waitress could not have been more polite, friendly and professional. A great place.
El Restaurante Bizcocho Plaza is the younger sibling of the famous restaurant El Bizcocho in Trujillo.
It has two dining rooms, one overlooking the Plaza Mayor and the other in the back that is much cuter and quieter. It serves Extremeño cuisine with a focus on seasonal products, things like Castellana soup, red beans with blood sausage, flame-roasted suckling lamb, and sirloin with foie in raspberry sauce. They also have a large wine cellar.
Walking through the old quarter of Caceres, I found the Tapería la Cacharreria. For an affordable price, it's the best way to enjoy the local cuisine. The owners Juan and Alberto add even more interest to this place. Definitely worth a visit.
The quality of the food is good and the portions are generous. The steaks are excellent, whether duck, venison, or pork. The service is friendly, but the restaurant is a little uncomfortable because the chairs and the tables are very close to each other. But, if you want to eat well, with good presentation, a good wine list and reasonable prices, then this is the place for you to sample food from Extremadura! By the way, the fig biscuit for dessert is possibly the best in the region!
Haute cuisine is no longer the exclusive territory of celebrity chefs in major cities. In Extremadura, I’ve eaten top-tier food in small towns that are barely on the map.
This is the case with the Jerte Valley, which is internationally famous for its star product, cherries, and the town of Valdastillas has some rural hotels and restaurants that are top quality, like the Garza Real.
The tasting menu which we tried was amazing: wild boar croquettes with quince aioli, cream of wild mushroom soup, flounder on a bead of river eels and wild mushrooms, pork loin with cherry chutney, and a creamy Mascarpone cheese with pearls of quince jelly. All of this washed down by a delicious glass of Marqués de Valdueza 2007.
The restaurant is on the ground floor of the rural hotel. I didn’t stay there but I know it has a good reputation.
We discovered this on a trip we made two summers ago to Parador de Plasencia. After the trip we ordered things from it online, but this year, they opened shop in Bilbao which is close to us. I recommend the oils with a touch of lemon and garlic, and balsamic figs.
This restaurant on one of the streets right off Plaza Mayor and the rice dishes here give Valencian paella a run for its money. There are also cured meats, torta de casar, and modern desserts, all in a feel-good avant-garde atmosphere.
This is one of the top ten places in Spain to get married. It is an idyllic castle which offers lots of charm and character, perfect for the most important celebrations in your life. There is a beautiful garden where you can enjoy cocktails and outdoor dining, but the inside banquet room is also very nice. The trouble is getting there, but there are usually buses from Cáceres. The food is pretty good, especially the delicious Iberian ham, that is a staple in every celebration in Spain. The delightful and picturesque setting allows wonderful photographs. Ideally, you can get married at Church the Cathedral of Caceres, in the heart of Old Town, but there is also a place for civil weddings.
The menu and quality of wine is extensive. There are many different skewers of good quality. It's expensive if you're going to have rations, because they aren't large, but the quality is really good. During my last visit to Caceres, I went to another nearby bar, El Dallas, which I loved, because it was full. I recommend it. If go there soon, you will see me, eating fried eggs or the Morcilla de Guadalupe!
On the way from Oviedo towards Cadiz we decided to go by Hervías following the recommendations of Minube and we agree El 60 is cozy and has the best lamb chops I've ever eaten. It is a nice town with several places to eat.
The curiously named La Pitarra del Gordo Restaurant is named after a local wine from the region, the Pitarra, and it's the perfect place to enjoy it along with the sausages, ham, pork, salami and of course patatera, which is potato sausage made with a special cover and spread onto bread. It's delicious. I highly recommend it if you're going to be in Plasencia for a visit.
I liked it alright, and would definitely recommend it. I've always been very happy with the food. If you sit near the windows, you'll have a nicer time because the Prince Park views are very good. If you're not lucky enough to sit there, it's not as cozy because the dining room is really big and the ceiling is very tall. You get the feeling that at any moment, they will get a busload of tourists. It's still a recommended site if you like a good meal. The price is normal for this type of restaurant, about €30-40 per person, depending on the wine and dessert.