Land of suckling lambs, suckling pigs and good Iberian pork
EL CIPRES GRILL
The place does not stand out for its aesthetics… there is no need to, because here you come to eat, to eat well, and more specifically the lamb, washed down with local wines . For something more informal (or as a starter) you can choose to have a tortilla skewer or some croquettes at the bar. Booking in advance is recommended.
Plaza Jardines de Don Diego, 1; Douro Aranda; Burgos; phone 947 50 74 14
Mmm... Garlic soup...
ASADOR THE CUBS
You will have no doubt where you are when you walk through the door of this establishment. Everything here is strong, noble and Castilian, from the decoration to the kitchen, whose main protagonists are the suckling lamb and the spoon dishes , such as white beans or garlic soups. If you have to keep one, however, it must be the roast suckling pig, fantastically achieved. Good selection of national wines.
Figones, 11; Arevalo; Avila; phone 920 30 01 25
EL RISCAL INN
Although it has its drawbacks (it is too noisy and not particularly attractive), in this steakhouse in the middle of the town square, founded more than half a century ago, beef, from animals raised and selected by themselves (specifically Spanish work, with a minimum maturation of 35 days), well worth the visit.
Ctra. Segovia, 31; Carbonero el Mayor; Segovia; phone 921 560289
Meson El Riscal (Segovia)
FIGON ZUTE THE GREATEST
It comes to Antonio Martín from the cradle, and it is that since 1850 his family has been running this restaurant , which has also given rise to the new Figón Tinín, very close in the same town. The specialty of this rustic place in the Plaza Mayor, which enjoy beautiful views , is the lamb roasted in a wood oven. Their two great secrets are that they only use specimens of the churra breed and an adobe oven. In addition to the suckling lamb (with its lettuce salad), only lamb's head is served. For dessert, cheese, flan or curd.
Lope Tablada, 6; Sepulveda; Segovia; phone 921 5401 65
MANNIX
In another place with an anodyne aesthetic, Marco Antonio Garcia offers a lamb worthy of praise. Along with it, other roasts and **traditional dishes (with the presence of offal)**, such as suckling lamb or sweetbreads and the renowned lamb brain croquettes. reservation is necessary.
Philip II, 30; campaspero; Valladolid; phone 983 698 018
Mannix: don't go without booking
_* Published in the Condé Nast Traveler Gastronomic Guide 2016, it is now on sale in digital format at Zinio and Apple. _ You can also download it completely free of charge from Google Play Kiosk and the App Store and start diving into the Spanish gastro map.
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