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This is Spain’s authentic heartland, bereft of touristy hamburger joints and filled instead with the country’s most traditional tavernas, which attract Spanish foodies from across the country. Some of the most renowned restaurants in this region are small and family-run, while a few new avant-garde spots in Extremadura serve up modern architecture as well as experimental fusion dishes.
At the edge of the serene Adaja River, El Molino, housed in a 15th-century mill, is one of the most idyllic restaurants in the region. Lamb, the chef's specialty, is roasted in a medieval wood oven; it's best preceded by smoky, bacon-y revolcona (mashed) potatoes or a bowl of stewed white beans from nearby El Barco de Ávila. The garden has waddling geese and a small playground for children. Reservations are essential for weekend lunch.
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