These are just some of the most important places to visit in Ávila and Segovia. If you don’t have time to see them all in one day, consider staying overnight!

Ávila’s Cuisine:

• Chuletón de Ávila: When it comes to typical dishes of Ávila, this one tops the list as one of the most outstanding and flavorful. The secret of this chuletón lies in its origin, as it uses Avileña-Negra Ibérica beef, known for its high quality and unique taste and texture.
• Patatas revolconas: One of the most popular dishes in restaurants and bars in Ávila. Its origins date back to rural villages, where this succulent dish was created using simple ingredients. It consists of boiled and mashed potatoes accompanied by torreznos (fried bacon) with a sprinkling of paprika for a crispy finish.
• Cocido morañego: One of the classic and delicious typical dishes of Ávila. It is prepared with legumes as the main ingredient, but with a different twist. Chickpeas are the main feature, accompanied by beef morcillo, pork fat, and vegetables.
• Tostón de Arévalo: This is one of the most sought-after dishes in the province, a roasted suckling pig prepared in Arévalo. Just like in Segovia, a suckling pig is roasted in the oven. The people of Arévalo prepare it with great care, attention to detail, and spectacular ingredients.
• Yemas de Santa Teresa: These are traditional sweets from the province of Ávila, which can be purchased in restaurants or as souvenirs. They are small balls of egg yolk placed on a tartlet, distinguished by their intense orange color.

Segovia’s Cuisine:

• Judiones de La Granja: This traditional dish has positioned itself as one of the gastronomic gems of the province. Judiones (giant white beans) are stewed with the typical sofrito and various types of pork meat (chorizo, blood sausage, bacon, a bit of ham…).

• Cochinillo de Segovia: It is the ultimate star dish in Segovian gastronomic history. It’s a true icon of tradition! The presentation alone can leave anyone amazed if they’ve never tried it before. The whole suckling pig is served on a platter and carved in front of the diners. Crispy on the outside and juicy on the inside. It’s a spectacle!

• Caldereta: It is essentially a juicy lamb meat stew with potatoes and spices. The meat becomes very tender and has that strong flavor that lamb is known for. Accompany it with bread and wine for a super traditional Castilian meal.

• Sopa Castellana: It is made with a broth to which stale bread, garlic, egg, paprika, and small cubes of serrano ham are added. It is usually served in a clay pot.

• Ponche Segoviano: It is nothing more than a piece of classic sponge cake with a cream filling. It is covered with a layer of marzipan and powdered sugar, which is lightly toasted in a diamond shape at the end.