Traditional Extremaduran gastronomy in an idyllic setting
At the Parador de Guadalupe you will enjoy the best traditional Extremaduran cuisine in an idyllic setting. A simple local cuisine, inspired by the monastery and using the best local produce, in a bid to recover and update the recipes of traditional cuisine.
A place of gastronomic pilgrimage
The excellent acorn-fed Iberian hams and sausages and the famous cheeses from Cáceres preside over a menu with representative dishes such as zorongollo (roasted red peppers salad), migas extremeñas (fried breadcrumbs), Guadalupe black pudding, tomato soup with grapes, monastic cod, Extremaduran garlic soup, "Padre Pedro" style chicken or lamb stew. Also worth highlighting are the 100% native breed retinta beef, mushrooms and game in season and the home-made desserts and sweets.
Type of kitchen
Guadalupe tomato soup, migas extremeñas, monastic cod, roast kid shoulder, lamb stew, técula mécula (almond cake), fig biscuit.
The complex occupies the old 14th c. Hospital of San Juan Bautista and the 15th c. Colegio de Infantes, both of which were converted into a Parador in 1965. Both institutions formed part of the monastery and symbolised the pillars of medieval knowledge: humanism and science.
The outcome of a rigorous restoration process , the legacy of the old Mudejar monastery can be seen in the use of green wall and roof tiles that reflect a strong Arab influence, and in the traditional latticework and flooring in the patio of the Parador, where ponds and fountains add to an exceptional setting inspired by the Moorish kingdoms of Andalusia.