Asador Casa Mariano
Classic dishes of Castilla y León dominate the menu at this homey restaurant devoted to its wood-fired brick oven. Segovia has its roast piglet, but Zamora was historically a wool-raising town and the specialty here is wood-roasted milk-fed lamb. (The owners helped found the Asociatión de Asadores de Lechazo de Castilla y León, the professional association that sets the standards for the dish.) Every Wednesday the chef also prepares a traditional Castilian cocido, a stew full of sausages, offal, chickpeas, and a rich broth. In keeping with regional tradition, most of the fish dishes feature salt cod, except for the hake and octopus brought in from A Coruña.
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Classic dishes of Castilla y León dominate the menu at this homey restaurant devoted to its wood-fired brick oven. Segovia has its roast piglet, but Zamora was historically a wool-raising town and the specialty here is wood-roasted milk-fed lamb. (The owners helped found the Asociatión de Asadores de Lechazo de Castilla y León, the professional association that sets the standards for the dish.) Every Wednesday the chef also prepares a traditional Castilian cocido, a stew full of sausages, offal, chickpeas, and a rich broth. In keeping with regional tradition, most of the fish dishes feature salt cod, except for the hake and octopus brought in from A Coruña.
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