Eat Segovia: the best restaurants in the province


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El Riscal (Ctra. Segovia, 31 tel. 921 560 289) €€

The García family is a pioneer in the production of Spanish labor oxen.

Jesús and Javier García do not boast much, but they have one of the great carnivorous temples in the country. Oxen up to 1, 100 kilos are sacrificed and kept in chamber for at least 35 days to result in pieces that serve in a hot clay dish.

There are those who prefer that it is the chef who gives the point to the meat, but this system works for them with great success. They have been open since 1958 … for something it will be.

More than 160 references in the cellar enliven the festival.

A shared publication of CasaRuralLaSolanilla (@casarurallasolanilla) on Jun 11, 2018 at 12:27 p.m. PDT


La Matita (Ctra. De Soria, km 172 tel. 921 40 30 77) €€

The days dedicated to different products are its strength.

Known above all for its Festival del Parro, which is what the duck is called here, during the first days of the summer they offer the roasted parro with potatoes and a rice with wings in confit that deserve the visit.

But there is more, such as the cheese days, the rice festival or, on any date, its commitment to stews and game cuisine: magnificent stewed partridge or pickled version. The Martín Muñoz family remains true to its essence.

Its fresh garden is a success in summer.

A shared post by Rubén Arnanz (@rubenarnanz) on Jun 20, 2016 at 8:28 p.m. PDT


Casa Zaca (Ambassadors, 6 tel. 921 47 00 87) $$

Traveler's Inn opened in 1940 and today updated by the third generation.

Anyone who has entered Zaca's kitchen and has given Antonia a kiss while she, flirtatious, finishes her potatoes to importance, will understand that this is what is called a real food house.

The children of Antonia and Mariano have taken the witness without neglecting their great successes, such as stuffed onions or picantón chicken with pine nuts.

On weekends it is usually up to the limit, better to go by reservation.

Albóndigas en salsa de harina tostada y limón, todo un clásico de Casa Zaca

Meatballs in toasted flour and lemon sauce, a classic from Casa Zaca © Casa Zaca


José María (Chronicler Lecea, 11 tel. 921 46 11 11) $$$

José María Ruiz defends Segovian classicism with a great hand and impeccable style.

Here you eat canonically roasted suckling pig, so little more to add unless you want to throw yourself into other dishes, such as those offered in autumn and winter: La Granja beans, boletus sauteed with garlic, Iberian ham and organic egg or cream of Chestnuts with fresh foie and pine nut oil.

The house wine is Pago de Carraovejas, a winery owned by José María, in a special edition.

Probadilla de segadores: morcilla, chorizo, lomo de la olla y patatas de José María

Mower proof: black pudding, sausage, pot tenderloin and potatoes from José María © José María

€ Less than € 10

€€ Up to € 20

€€€ Up to € 50

$$$$ Over € 50

* You can find the Gastronomic and Wine Guide of 2018 in digital version for your devices, in Apple, Zinio and Google Play .