Posada de San José
There’s a strong traditional flavor to the menu at Cuenca’s historic posada. For a good introduction to local cuisine share a platter of typical starters, including ajoarriero and morteruelo of course, plus the roast vegetables of pisto Manchego. Many local diners start with a knotty plate of zarajos. If tripe and game delicacies are not for you, try the tongue-twisting solomillo de cerdo a la sidra, pork loin braised with apples in cider. The most desirable tables are on the terrace, but the view of the Huécar gorge is just as impressive from the windows of the lovely old dining room, decorated with abstract modern art. Tables fill up fast on weekends, so book early.
There’s a strong traditional flavor to the menu at Cuenca’s historic posada. For a good introduction to local cuisine share a platter of typical starters, including ajoarriero and morteruelo of course, plus the roast vegetables of pisto Manchego. Many local diners start with a knotty plate of zarajos. If tripe and game delicacies are not for you, try the tongue-twisting solomillo de cerdo a la sidra, pork loin braised with apples in cider. The most desirable tables are on the terrace, but the view of the Huécar gorge is just as impressive from the windows of the lovely old dining room, decorated with abstract modern art. Tables fill up fast on weekends, so book early.
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