El Figón de Eustaquío
Since 1947, this family-owned restaurant—you’ll see photos of them on the walls, along with all the awards the restaurant has garnered over the years—has been proudly serving the authentic food of Extremadura. It’s a remarkably varied oeuvre, ranging from honey soup to solomillo (filet of beef) to trout Extremaduran-style (blanketed by ham). A good-value daily menu kicks off with migas extremeñas—a regional favorite involving breadcrumbs fried with peppers and chorizo, topped with an egg—and ends with Eustaquío’s trademark fig ice cream. On summer evenings, tables spread across the pavement on Plaza de San Juan. For hearty, homemade, and creative food, this mainstay, just west of the western ramparts of the city, is a top pick.
Since 1947, this family-owned restaurant—you’ll see photos of them on the walls, along with all the awards the restaurant has garnered over the years—has been proudly serving the authentic food of Extremadura. It’s a remarkably varied oeuvre, ranging from honey soup to solomillo (filet of beef) to trout Extremaduran-style (blanketed by ham). A good-value daily menu kicks off with migas extremeñas—a regional favorite involving breadcrumbs fried with peppers and chorizo, topped with an egg—and ends with Eustaquío’s trademark fig ice cream. On summer evenings, tables spread across the pavement on Plaza de San Juan. For hearty, homemade, and creative food, this mainstay, just west of the western ramparts of the city, is a top pick.
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