Where to eat in Extremadura for less than 35 euros

One year already. On March 26, 2021, the first pages of En Salsa were published in Diario HOY and the digital version of this Extremaduran gastronomic and journalistic project was launched. Throughout this year, we have spoken with dozens of chefs from the region and have visited more than 50 restaurants to tell them about their charms and their possibilities for improvement. A year later, the En Salsa team is proud of the effort and satisfied to have approached the state of gastronomy in Extremadura with an enthusiastic and critical gaze.

As a result of a year of trips, conversations, tables, plates and tablecloths, we can give you in this anniversary edition a selection of
12 restaurants in the region, one for each month this year, where you can eat very well for less than 35 euros. We could call them restaurants
In BBB Sauce (Buenos, Bonitos y Baratos) and all of them have obtained from our critics a rating of three out of five or higher in the Food, Service and Atmosphere sections.

The 7 de Sillerías, in Trujillo, has a wonderful wine list. It is not one of the most references, but they are high-end wines. In addition, it is characterized by its assortment of excellent retinto meats; see sirloin, entrecôte, cheeks… Don Poleo also recommends his tomato mille-feuille with partridge and potato croquettes with honey, ham and blood sausage from Guadalupe.

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In Los Templarios they have a motto: «Empty belly, heart without joy». And they fulfill it to the letter with their Iberian salad and their colossal display of meats: lamb, retinto, tongue, angus, bull and pig tails, guarrito, trotters… But if anything, our expert advises above all
Don Poleo It is the Iberian cachopo, which he described as “insurmountable”.

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In the first edition of the En Salsa awards, held in November, Las Barandas won the category of best traditional food restaurant in the province of Badajoz by popular vote.Internet users acclaimed its award-winning wine list, its Maimona Extra Virgin Olive Oil , sign of identity of this establishment, and the star dish that characterizes it: the clay sirloin with Extremaduran sauce. Ordering it is quite an experience, since the sirloin –of Iberian pork– is wrapped in jowls –also Iberian–, to preserve it of the clay wrapper in which it goes to the oven. Clay can be custom baked.

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La Maltraviesa is a breath of fresh air in the square of Cáceres in Brussels. In this tapas bar, with a fun and different menu, we find rich curiosities, such as a white prawn carpaccio from Huelva with garlic and fine wine mayonnaise; Guadeloupe black pudding with sauce and quail eggs, and some very well made –according to the specialist
Frida Carrot– Shrimp tortillas, among other ‘dishes’.

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At Casa Laura, monotony is not for them, so we predict an entertaining evening. There are prawns from Madagascar, highly demanded by the Portuguese; partridge croquettes with quince and battered in chia, and sweet avocado with white chocolate and chocolate muesli, among other delicacies. However, its main strength is the naturalness of its raw material. The vegetables they use come from their own garden and other more wild products, such as boletus, chanterelles and criadillas de tierra, are born in the mountains, in the Jálama forests.

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Quality and honest dishes at Rex Numitor. Our gourmet highlights the lamb and aubergine lasagna, which also has goat roll and cardamom. Likewise, in this place from Mérida, lovers of steaks that melt in your mouth will find a paradise.

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At La Tenería, a restaurant in Jerte, they prepare dishes with a powerful personal touch. Its boneless and confit tostón with potato juice and sprouts is noteworthy; his Iberian feather with mushroom stew and ham slices or his Iberian pork tataki at 56 degrees. They also have lamb stew and wild mushrooms.

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They have cataloged it as “the gastronomic surprise of Plasencia”. This is Macadamia, an establishment where we recommend trying their ribs with delicate pork and a touch of barbecue. The cod en papillote and the rice pudding also draw applause.

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El Palancar had gourmet Don Poleo raving about his recent lamb with honey-mint sauce. In addition, his boletus lasagna stands out; its loin of cod au gratin with garlic and parsley mayonnaise or its charcoal-grilled meats: chops, pork, Iberian sirloin, steak… Its views, which overlook the Alagón valley, are impressive and will improve, without a doubt. , the gastronomic experience.

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In Badajoz, he is the critic
Turophile Who controls the landscape? He selects the battered oyster mushrooms from Los Castúos, as well as game stews, trotters, thrushes or lamb stew. In addition, he invites you to order a plate of freshly cut ham. Also select Cuchará and step back for this food-filled anniversary. They have an excellent treatment of the raw ingredients, precise cuts, clean flavors and just the right accompaniment in the sea bass, salmon and tuna tartares. In addition, its cheese cake is more than praised.

Finally, we stop in Cáceres to eat at El 13 de San Antón and stop at its specialty: stews, soups and rice dishes. There is something for all tastes:vegetarian; with lobster; with acorn-fed Iberian pork with mushrooms; with beef, boletus and free-range chicken; black…

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