De Brevas A Higos

If you are looking for the best rice dishes in Segovia, in Torrecaballeros, about 10 km (6 miles) northeast of the city of Segovia, you will find some that dazzle the palate. And no wonder, the couple at the helm (Antonio Sinsaez behind the stove and Begoña Danvila patrolling the dining areas) are originally from the city of Turia and he, specifically, finished in the top five in the world in the Concurs Internacional de Paella Valencia de Sueca (2023 edition). Paella and rice dishes (Barbate bluefin tuna with scallops; partridge with tender garlic shoots and truffle; scarlet prawns with foie

Occupying the former church of the Convento de las Oblatas, the restaurant has been tastefully and elegantly updated to combine the historic structural elements with the most modern aesthetic details. Here, always with integrity and a high level of technical ability, they are committed to local produce, with innovative dishes based on tradition that only reach the diner through two set menus (Esencia and Gran Manú).

The sense of space and attractive Castilian-style decor in this “asador”-style restaurant come as a pleasant surprise in what is one of the city’s classic dining institutions. Without a shadow of a doubt, the signature dish here is the traditionally cooked roast suckling pig reared on the family farm (Agrocorte Gourmet). The extensive, traditionally inspired à la carte, is also enhanced by seasonal dishes (pumpkin, leeks, and game such as wild boar and venison) and complemented by the Nuestra Cocina Segoviana tasting menu, with the icing on the cake provided by the superbly innovative Pago de

This restaurant, located along a major ring road, features a spacious tapas bar, a modern main dining room, plus a private space in the basement. Here, owner-chef Óscar Hernando’s personality shines through as he welcomes his guests personally before presenting his contemporary à la carte on which you’ll find classic local dishes such as butter beans from Real Sitio, lamb roasted over vine shoots, and "Cochinillo de Segovia" (roast suckling pig) - the last two dishes listed need to be pre-ordered. Other options include a midweek lunch menu, plus a tasting menu. The restaurant also has its own