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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 Spain's top food critics, this restaurant ladles out the best cocido madrileño in all the land. Each component of the multicourse boiled dinner, from the chickpeas to the chorizo to the pickled peppers, is sourced from top-notch producers from around the peninsula. Fret not, summer visitors: a variety of traditional seafood, vegetable, and meat dishes are available for days when a hot stew doesn't appeal.
Segovia's oldest restaurant, founded in 1895 and still run by the same family, has a rustic interior with wood beams and bric-a-brac hanging on the walls. The decor suits the unfussy (if perhaps overpriced) cuisine, which features roast meats and stewed local judiones (broad beans).
This restaurant—a Castilian classic—is known for refined Burgos standbys, especially cochinillo (suckling pig) and lamb served straight from the 200-year-old wood oven. Wines by the glass are local and reasonably priced.
Family owned since 1849, this iconic restaurant is tucked into a charming street and is famous for its roasted suckling lamb, cooked in a wood-burning oven. The cozy dining room is as Castilian as it gets: a stone exterior, wooden beams and finishes, and old family paintings. They also serve the traditional suckling pig, but stick to the lamb.
Beginning life as an inn in the 18th century, Cándido was declared a national monument in 1941, and today displays photos of famous patrons including Ernest Hemingway, Salvador Dalí, and Princess Grace. The cochinillo is the star; partridge stew and roast lamb are also memorable, especially on cold afternoons. Ask for a table overlooking the aqueduct, just a few feet away, and be sure to book ahead.
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