Parador de Guadalupe
On a warm evening, dining on the parador’s Mudéjar courtyard is a special experience. This sophisticated restaurant serves regional cuisine with a creative twist, in line with the state-run group’s policy of promoting sustainable farming, native breeds, and rural heritage. Alongside grilled Retinto beef and roast suckling lamb are some unusual local specialties like zorongollo extremeño, a salad of smoky red pepper, tuna belly, and egg; and bacalao monocal, a monastic mix of salt cod, spinach, and creamy potato. The regional cheeses and traditional desserts involving almonds and figs are a delight.
On a warm evening, dining on the parador’s Mudéjar courtyard is a special experience. This sophisticated restaurant serves regional cuisine with a creative twist, in line with the state-run group’s policy of promoting sustainable farming, native breeds, and rural heritage. Alongside grilled Retinto beef and roast suckling lamb are some unusual local specialties like zorongollo extremeño, a salad of smoky red pepper, tuna belly, and egg; and bacalao monocal, a monastic mix of salt cod, spinach, and creamy potato. The regional cheeses and traditional desserts involving almonds and figs are a delight.
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