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This is Spain’s authentic heartland, bereft of touristy hamburger joints and filled instead with the country’s most traditional tavernas, which attract Spanish foodies from across the country. Some of the most renowned restaurants in this region are small and family-run, while a few new avant-garde spots in Extremadura serve up modern architecture as well as experimental fusion dishes.
According to foodies, this old-timey mesón (traditional tavern-restaurant) serves the most delectable cochinillo in town, but there are plenty of lighter fresher dishes to choose from as well. Expect a boisterous mix of locals and tourists.
At the edge of the serene Adaja River, El Molino, housed in a 15th-century mill, is one of the most idyllic restaurants in the region. Lamb, the chef's specialty, is roasted in a medieval wood oven; it's best preceded by smoky, bacon-y revolcona (mashed) potatoes or a bowl of stewed white beans from nearby El Barco de Ávila. The garden has waddling geese and a small playground for children. Reservations are essential for weekend lunch.
Chef Iván Cerdeño's namesake restaurant is a beacon of Castilian alta gastronomía—think architectural dishes composed of foams, spherified sauces, and edible flowers served in a minimal white-tablecloth dining room. The ever-rotating tasting menus (5, 7, or 10 courses) almost always feature local game such as partridge or roe deer.
In this softly lit dining room furnished with rustic tables and colorful ceramics, feast on top-of-the-line cured cecina (Leonese air-dried beef "ham"), roasted peppers, and chorizo. Grilled sea bream is a treat for seafood lovers; banana pudding with chocolate sauce is a treat for just about everyone.
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