The mythical suckling pig of José María
The owner of the oven, José María Ruiz, smiles satisfied at the new title and explains with plateau sobriety that more than a prize is an honor that he hopes will continue to attract nationals and foreigners willing to eat a good barbecue every day. Lamb or suckling pig, that goes according to taste . With a team of 65 professionals and a constant desire to renew the Segovian restaurant, almost next door to the Cathedral, it continues to gain followers despite the crisis.
If you want to become one of them, consider these tips. Your experience will be round.
1) VALUE YOUR ORIGINS
José María Ruiz started from scratch. If we were in the United States, he could easily be described as a self-made man. In Segovia, who are much less given to patriotic heroism, you are greeted by name and it is remembered that, since the 1960s, his presence in rooms and kitchens was a benchmark of quality. In 1982 he decided to star in the great bet of his life and opened his own restaurant in a privileged place: in the heart of the old town and two steps from the Cathedral. An obligatory point of passage that over time has become a benchmark of Segovians when they want to go out for a drink.
2) MAKE USE OF THE TAIL
One of the great successes of the José María is the small bar that precedes the restaurant. Castilian aesthetics and chairs not suitable for contracted , attracts dozens of parishioners every day who use it as a meeting room and space for social gatherings from breakfast time to the last wines of the afternoon. On holidays, the natives watch in disbelief as the queue of foreigners curls up at the door waiting for their portion of barbecue, while they talk loudly, post photos on Facebook, and in the process steal their favorite place. Segovians love to challenge the cold with an aperitif in hand, in fact, the lower the thermometer, the better, the more people will stick through a hole in the simple wooden bar that adorns the door. If you get the pole position, take the opportunity to enjoy the social catwalk that is being formed. Tourists are the ones who go with scarves.
3) OPENING YOUR MOUTH WITH SOME TORREZNOS
The skewers at the bar are free and their quality matches that of the restaurant, so don't rush in like there's no tomorrow and run out of room for the roast. Ask for some very crispy torreznos , the favorites of the most connoisseurs, who entertain a lot, calm hunger and will leave you wanting to spread the sauce. What's more, you may even get to dessert.
4) GET READY TO EAT AT 17:00
You will soon discover why it is the most popular restaurant. On busy days you can get to eat at five in the afternoon if you show up without a reservation. Although waiting for a while in the street is fun, the Castilian cold is unforgiving and, after fifteen minutes, you will wish you had not left your sofa. The best way to enjoy a lamb at its point is to book some time in advance, on the first shift if you want to ensure a fixed time . If your schedule allows it, avoid holidays. The treatment will be much more personalized.
5) DISCOVER ITS DINING ROOMS
Originally it was one, but it has been growing. Now there are eight unique spaces, as José María likes to call them, a fun wooden labyrinth where it always smells like firewood . They all have round tables, so they are perfect if you go with family or a group of friends. If you are looking for a romantic moment, it is good that you specify it when making the reservation, so that they will look for a place further away from the revelry that is usually mounted. The restaurant is quite cheerful and it is very likely that as the meal progresses you will hear cheers and cheers , even some regional song, depends on the liquors. If you want a place to eat in the company of silence, you better look elsewhere.
6) ORDER THE HOUSE WINE
Pago de Carraovejas has been one of the most complete wines when it comes to value for money for years. A stylish Ribera with varieties of cabernet sauvignon and merlot that leaves everyone happy and pairs perfectly with almost everything the restaurant offers. In addition, you should know that you are in good hands, in 1972 José María was already an expert sommelier, in fact he represented Spain in the First International Sommeliers Contest held in Milan, and he returned home with the bronze medal. For this reason, when in 1987 he decided to manage 160 hectares of plantation in Peñafiel and turn Pago de Carraovejas into his house wine, the most knowledgeable followed him without hesitation.
7) LAMB OR PIG
Logically it goes in tastes. In case it helps you decide, that you know that the suckling pig is the Segovian gastronomic emblem most famous and since 2002 José María and other collaborators managed to obtain the "Guarantee Mark", registered by the Ministry of the Interior. A seal of quality that makes this little pig even more tender. What we do recommend is that you always accompany it with a simple green salad. Degreases, refreshes and enhances the flavor of the roast . Also, if you have a tight budget, it is best to get to the point. A quality roast does not need much more accompaniment.
8) BE PREPARED TO PAY BETWEEN 30 AND 60 EUROS
It's not cheap to get a good roast, but you can slim down the bill if you do without starters and desserts. Of course, if you want to live the full experience, you should get to the liqueurs, and enjoy a memorable after-meal meal while the roast finds its place inside you. Measure your strength. Any digestive is recommended , especially if you want to give yourself a good kick. José María himself usually walks between the tables asking how everything went, but if for whatever reason you don't see him, ask, he will be happy to assist you. It's a good time to ask him to sign your bottle of wine so you can go home with a personalized keepsake. If not, you will always have the chubby clay pot that reminds you that you were there too.
10) TRAVELING PIGLET
Thanks to this new service you can get a perfect suckling pig in 48 hours . Reach any point in Spain and you will be like a king. On the occasion of the Christmas holidays, José María has expanded the menu, so that you can complete the occasion with any of his most famous dishes.