Eating in Avila

Eating in Avila

Surrounded by the best-preserved enclosure in Europe, the Avila wall, is this locality, where the chuletón steak is a main dish. Here meat is one of the most consumed dishes. For eating in Avila, you have multiple options to choose from. Gastronomic variety! Also, eating tapas in Avila is another great option. Let’s go!

This city guards within its walls a surprise for visiting travelers. Its gastronomy is based in products of the province as well as fruit from its varied climate and the different cultures in its population. When deciding what to eat in Avila, you should know that the most prominent local dish is the Chuleton de Avila, with the official brand (a steak of Carne de Avila that has I.G.P.), cooked on the grill, and it cannot be missed. The asados also have an earned reputation, whether they be goat from the area of Candeleda, suckling pig from the northern part of the province, or lamb from Valle Ambles, all cooked in a firewood oven.

The local legumes also deserve their earned fame, and proof of this is the Judias de El Barco de Avila with I.G.P. (seven varieties) and the carillas, another variety (small white bean with a black spot). Typical recipes are the roasted potatoes (with paprika from Candeleda and torreznos) and cuchifrito (a stew, often made amongst cattlemen and shepherds, with chopped pork that is fried once it’s half-cooked, then seasoned with spices, vinegar and paprika).

comer avila restaurante labrador
Restaurante Labrador
yemas santa teresa

The menus of most restaurants offer trout—fried, roasted, or picked and no longer just from the Tormes and Alberche rivers, as it used to be—and also cod, prepared in diverse ways—with arriero garlic, with pepper sauce, battered… And if you like getting tapas, pair your drink with a small portion of empanada, sweetbreads, callos…Remember that during the last weekend in July the town celebrates the Concurso Avila en Tapas, a competition in which the best tapas offered by bars, restaurants and inns win.

Wash down these dishes with a good Vino Rueda or Ribera del Duero, both wines with D.O., produced in Avila. For local desserts you’ll be offered in-season fruit: reinetas apples from the Barco de Avila, figs from the valley of Poyales, cherries from the Tiétar Valley or homemade pastries: huesillos, natillas, leche frita, etc…And don’t forget to try the famous yemas (yolks) of Santa Teresa, candies with a base of eggs yolk and sugar that are exclusive to the city.

For tapas, you can go to a few distinct areas: In Dr. Fleming you’ll find many inns; Plaza Nalvillos, on the street of San Segundo, a lot of activity; the Plaza del Mercado Chico, etc…

At the Bar Mangas you’ll find good tapas at a good price. On the other hand, La Casona Fusion has an indoor patio that will transport you to another time period. Perfect for sharing plates. The quality of their breakfasts particularly stands out.

Another notable restaurant is La Bruja (at the hotel Las Leyendas), which serves traditional Avila cuisine with Argentine touches. Perfect for ordering a few tapas, such as their serving of empanadillas.

La Flor de Castilla, an old confectionary famous for their yemas, has been converted into a gourmet store and restaurant. If you’re looking for something to snack on and want to bring a product home to enjoy, this is your place.

With great touristic affluence, it’s not strange that many of the most recommendable restaurants in Avila are found in hotels. The restaurant at the hotel Las Cancelas, with a beautiful indoor patio, is a Castilian classic with a touch of innovation, splendid croquettes and delicious torreznos. The Avilanian chuletón steak and the lamb, grilled or baked, are also great.

Piedras Albas (in the Parador de Avila) and La Puerta del Alcazar, are restaurants that offer, in addition to their individual menu, menus for groups. If you’re looking for plates of meat these restaurants are a great option.

El Almacen, located outside the Avila wall, is, without any doubt, the best restaurant in the city. Traditional and creative recipes accompanied by a spectacular wine cellar. The menu combines tradition with modern touches. We recommend the magnificent views of the wall while you eat cocochas de merluez al pil pil, a highly acclaimed dish amongst those who have dined there.

Hidden on a street where it seems as though nearly no one pases is Los Candiles, a small dining room that’s always crowded and boasts of serving the best Chuleton de Avila. They also have suckling pig, lamp chops, redondo of veal and some splendid roasted potatoes with torreznos.

About the author