Restaurante Nandos

We were able to sample the best of Extremeño cuisine via a tasting menu that formed part of the “Regional Flavors Culinary Festival” (“Quincena Gastronómica Sabores con D.O.) on the Ribera del Guadiana Wine Route. We tried ham from Dehesa de Extremadura on toast drizzled with Monterubio olive oil and garlic. The migas are a classic, but the Antojito “caldillo” (stew) was a surprise hit, just like the rabbit with rice or the fine Iberian pork cheeks in red wine. This goes along with the idea that the cuisine is intended to go in harmony with the Ribera del Guadiana wines.

We couldn’t leave without asking about the traditional “Tecula Mecula” dessert, a semi-sweet almond-based affair, and the Tarta de Bellota.