Just inside the walls of the old city, this traditional asador (meat roaster) has been keeping the city fed since 1939. As you look around the dining room (or around at other tables on the terrace), you’ll see large wooden platters with roast piglets splayed out on top. You’ll also notice that the other diners are having a festive time, scraping off big servings of super-tender pork. The restaurant gives the same wood-fired oven treatment to cordero lechal (milk-fed baby lamb), lamb quarters from yearlings, and whole chickens. The rest of the menu is a catalog of Castilian mountain food, from the chicken-garlic soup to the floron (a kind of Segovian cake) served on a puddle of crème anglaise.
- Frommer's Staff