Extremadura

In case you're wondering, Extremadura is the most westerly province in central Spain, famed until recently mainly for the fact that Spain's two great New World explorers, Cortez and Pizarro, came from here. During the past decade, its cuisine has also started making waves, and this homely restaurant serves up hearty traditional regional dishes with a few stylish and eccentric touches of its own. The heartiness comes with the entrees, more than generous portions of cheeses, pâtés, and salads, while the main-course fish and meat dishes are accompanied by such specialist fare as ortigas (cooked nettles), borrajas (borage), and criadillas de tierra (truffles). Venison ragout, roast kid, fresh trout, and migas (fried bread crumbs with meat, tomatoes, and grapes) are among the top regional highlights, and the menú de degustación is just the job if you've a big appetite. Excellent value Extremadura wines dominate the cellar, and fiery homemade orujos (eau de vies complete with soused snakes or lizards in the bottle) are the ideal after dinner digestif.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.

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