Extremadura Car Hire

Things to do in Extremadura

Visiting Extremadura is the chance to dive straight into the heart of the old Spain, where the Roman ruins mix with the spectacular medieval towns. Get lost in a world of exploring the whitewash walls, elegant Gothic monuments, and incredible mountain scenery. The top three Cities to visit are as follows:

Mérida

This is unquestionably the essential travel destination in the region of Extremadura. Once the capital of the Roman province of Lusitania, this City now serves as the capital of Extremadura. Merida will have you ogling at its impressive Roman ruins, dazzling monuments, Roman Theatre and much more.

Cáceres

Labelled the magical medieval city in the region of Extremadura, Cáceres will take you back in time to the Middle Ages with its twisted and narrow streets of the Old Town. You'll feel as though you're in a movie scene as you climb through the antique mansions and palaces.

Trujillo

Another chance to be dazzled by stunning architecture, castles and manor houses built between the 14th and 16th centuries. Visitors will also be spoiled with the eye-popping views of the Cáceres province.

Eating Out in Extremadura

Extremadura has some traditional regional dishes which would be criminal to not try whilst you are in the region. Here are the top five Extremadoran cuisines to sink your teeth into:

Gazpacho de trigueros - Originally from Extremadura, this vegetable soup has now become a traditional dish in entire Spain. It consists of a combination of trigueros (slim wild asparagus), garlic, stale bread pieces, olive oil, hard-boiled eggs, red wine vinegar, water, and salt. The asparagus is sautéed in olive oil for a few minutes after being cut into strips. The hard-boiled eggs are chopped then mixed with vinegar, asparagus, olive oil, and water. The remaining asparagus, bread, garlic, and water are grinded together into a smooth paste, then mixed in with the other ingredients.

Técula mécula - This is another dish that originated from Extremadura, and has now become a traditional tart for the entire Country of Spain to enjoy. The crust is usually prepared with a blend of sugar, water, flour, rendered fatback or butter and lard, sprinkled with a pinch of salt. The dough is chilled, rolled out in a spring form pan, then chilled again. The filling is where the magic happens! A delicious blend of water, sugar, lemon zest, almonds, butter, egg yolks, and flour. This creamy filling is then poured into the crust and baked until a toothpick inserted into the tart pulls out clean. You'll usually be served this at room temperature, and don't be shy to request a dollop of whipped cream and Pedro Ximénez sherry on the side.

Morcilla patatera - This Spanish sausage originated from the north of Extremadura, and is cooked with a mix of pork meat, fat, and mashed potatoes. The ingredients are seasoned with paprika (usually pimentón de la vera) with the necessary sprinkle of salt and pepper, before being stuffed into a pig intestine casing. You'll see that the sausage will be shaped as a horseshoe, and can be consumed both fresh or cooked. Grab a glass of local wine and a piece of bread when tucking into this dish, and don't be freaked out if any of the locals call it by its nickname - "blood sausage"! It doesn't actually contain any blood!

Caldereta de Cordero - Funnily enough this dish is officially called a casserole, but is in fact a rich and thick lamb stew. It's a mouth-watering dish cooked with lamb and a combination of crushed garlic, red peppers, onions, paprika, and white wine. Locals recommend consuming this dish in cold weather, with mashed potatoes or red cabbage. It's extra fun when tucking into this steamy and filling stew when the weather is chilly and miserable outside.

Chanfaina - This is a traditional Extremaduran dish featuring lamb as the star ingredient. This thick stew consists of breadcrumbs, blood sausages, almonds, garlic, olive oil, vinegar, and a variety of spices. Extremadura offers numerous versions of this dish, with peppers, rice, hard-boiled eggs, potatoes, and beans. Many food historians claim that chanfaina originated during the feudal period of Spain, however today it's simply served on Sundays as a typical tapa dish.

Transport in Extremadura

It's important to note that Extremadura doesn't have an international airport - the closest is Badajoz Airport. Extremadura isn't the easiest place to get to, but the journey will be a part of the experience. The easiest Cities to travel to Extremadura from are: Madrid, Seville and Lisbon. Once in the region, there are bus stations in all the main towns of Extremadura's provinces. You’ll receive top quality services transporting you between counties, provincial capitals and the most important cities of neighbouring autonomous communities. There are also metropolitan bus services in Extremadura's most important cities. If you don't mind pedalling around, then ask at a local tourist office for a bicycle loan service. Some of the Cities offer this service, and biking will give you the opportunity to explore the region as more of a local rather than a tourist.