Toledo + Central Spain
Restaurants in Toledo + Central Spain
Toledo restaurants sport great Spanish food, with some regional varieties. Regional specialties often include stews like cochifrito (deep fried lamb stew) and perdiz estofoda (partridge stew). There is also alubias con perdiz (beans with partridge) and tortilla a la magra (potato omelet with ham). Toledo, and La Mancha, is famous for Manchego cheese and marzipan. Manchego cheese ranges from “fresco” (aged just two weeks) to “viejo” (one year). Marzipan is formed into the shape of animals, and is particularly popular at Christmas. Try it at any time of year at Pastelería Santo Tomé. Restaurants in Toledo will often have the above, plus other Spanish classics.
The best restaurants in Toledo, such as Adolfo, keep tons of win on hand and serves excellent tapas. As a Spanish city, siesta time is often adhered to, so keep in mind that shops and restaurants may not be open during certain afternoon hours. Plan accordingly. See below for more restaurant recommendations.
Enter the converted 19th century mill (molino is Spanish for mill) through a tunnel, and order from a menu of Castilian dishes cooked in a wood-burning oven. Wooden beams sit above a butter-toned dining room with exposed stone walls.
The bulls in Sixtina’s ceiling paintings have been inspired by the nearby Altamira caves. They turn up on the menu as well in the form of succulently tender rabo de toro (stewed bull’s tail).
Imagine an old neighborhood joint updated in white Corian for the hipster generation and you’ve got Las Olas. The standout seafood tapas are prepared in a bustling open kitchen.
Join the businessmen and fishermen for lunch or an apertivo at this wonderfully airy spot known for its tortillas (Spanish-style omelets) and montaditos—little toasts topped with an array of delicacies, like tender sardines.
Local artists have painted the wine casks that line the walls of the vaulted tavern, which is popular for traditional Spanish fare, such as chipirones rellenos (small squid stuffed with shellfish) and croquetas de bacalao.
The local clams and tiny lobster set the gold standard for fresh seafood. And the 1960’s mahogany-paneled time capsule of a dining room sets the standard for retro-chic style.
Created by the editors of T+L for Regent Seven Seas Cruises