Badajoz, the capital of the province in Extremadura, Spain, sits on the left bank of the Guadiana River near the Portuguese border. Founded around 875, it rose to prominence as the seat of the Taifa of Badajoz, a hub for high cultural production under the Aftasids despite political instability. Conquered by the Kingdom of León in 1230, the city later became a royal demesne and seat of an opulent diocese. Throughout its history, Badajoz has weathered civil wars and conflicts with Portugal, leaving behind a rich tapestry of medieval and modern heritage. For frequent-flyer hotel travelers, Badajoz offers a compact yet historically dense experience. The city is well-connected via the A-5 road, railway station, and airport, facilitating easy access from central Spain and Portugal. The Badajoz-Elvas-Campo Maior eurocity initiative promotes cross-border cooperation, enhancing its appeal for international visitors. With a municipal area of 1,470 km² comprising the main city and approximately 26 secondary settlements, the core urban area is walkable and ideal for exploring historic sites without extensive transit needs.
🕐 Europe/Madrid · 💱 EUR
Stay in the old town or along the Guadiana River for proximity to historical landmarks and walkable access to key attractions. This central location facilitates easy exploration of the city core and the surrounding 26 secondary settlements, while offering convenient access to public transport links.
The city is connected via the A-5 road, railway station, and airport. Key attractions are concentrated in the center, making walking the most efficient mode of transport. Short drives to Portuguese border cities like Elvas facilitate cross-border business or leisure trips under the eurocity initiative.
Spring and autumn offer mild weather ideal for outdoor exploration of historical sites. Summers can be hot, suggesting indoor cultural visits. Winters are mild with fewer tourists, allowing for a peaceful experience of the city's unique historical landscape and relaxed atmosphere.
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A temple of Spanish gastronomy that should be on the bucket list of every food-lover. Atrio exudes elegance, enthusiasm and sincerity, matched by impeccable service to enhance the dining experience to the full. For guests keen to stay over, the superb guestrooms available at the hotel-restaurant are complemented by the eleven highly luxurious suites at the Casa Palacio Paredes Saavedra, barely 30 metres away. Cáceres-born chef Toño Pérez is at the helm, conjuring up creative cuisine of the highest technical level on a single yet extensive tasting menu that the kitchen adapts in line with your
WebsiteLocated in the modern Nuevo Cáceres neighbourhood, this restaurant impressively run by Javier and Esther is defined by them as their “life project”, where you can choose between contemporary-style cooking on an extensive à la carte and several tasting menus (Del Chef, Esencia, Origen and Experiencia Javier Martín) on which seasonal and locally sourced ingredients play a prominent role. Interesting dishes include the carpaccio of Iberian ham, foie gras and “tierra de Ibores”, red partridge stuffed with Pedro Ximénez, truffles and foie gras, and grilled wild red mullet, with salted flakes and ol
WebsiteYou can enjoy the more casual concept of Atrio’s cuisine in this restaurant occupying a 15th-century mansion located in the heart of the town’s old quarter, just a stone's throw from its famous big brother with its three Michelin stars. In this informal setting, take advantage of the à la carte service or tasting menu to savour dishes with a more traditional and regional flavour, including Iberian sausage, local cheeses, delicious stews, grilled meats, a few fusion-inspired dishes as well as enticing desserts. If the weather's good, it’s well worth booking a table on the attractive terrace.
WebsiteLocated on the main square (Plaza Mayor), right next to the legendary Arco de la Estrella which provides access to the medieval walled city, this restaurant occupies an old two-storey house that now brandishes a contemporary interior. The à la carte, featuring dishes with a hint of tradition such as "Torta del Casar" cheese, quince jelly and sourdough breadsticks, “migas del maestro” (a speciality made with breadcrumbs) with pork belly and free-range egg, and the grilled Retinta beef tenderloin with apple, is complemented by a tasting menu entitled Las Niñas (The Girls), in honour of the owner
WebsiteA small, centrally located restaurant that takes its name from the famous corn bread traditionally eaten in the north of Spain, particularly in Galicia and Asturias. The couple at the helm, Víctor Corchado and Rocío Rey, with him manning the cooker and her front of house, present a detailed cuisine that seeks to respect the traditions of Extremadura and its flavours, updating the dishes both in terms of techniques and presentation. The menu, which includes various individual sampling options, is complemented by a tasting menu called Algarabía (with two wine pairing options: A tour of the regio
WebsiteDiscover the true flavours of Extremadura’s pastures and meadows in this regionally inspired restaurant occupying a 19C building just a few metres from the Plaza Mayor. The focus on the reasonably varied à la carte is predominantly on the stalwarts of Extremadura cuisine (morcilla, local sausages, Iberian pork stew etc), although rice options (for a minimum of two guests) and several cod dishes also make an appearance.
WebsiteTrujillo, commonly known as the town of the conquistadors, reveals a new side to itself if you visit this stone mansion, located in the heart of the old town. The restaurant, which has taken on a new lease of life having passed down a generation, has been modernised and surprises guests with a delightful terrace on an internal patio, where dinner is usually served. Here they prepare traditional Extremaduran cuisine with contemporary innovative touches, in which oak embers are the undisputed stars of the show. It is no surprise that chef Mario Clemente worked for nearly a year at the legendary
WebsiteLocated southwest of Miajadas, within the Finca La Desa complex and hotel, this restaurant brings its finest cuisine to the table. Guti Moreno, the young local chef, presents two tasting menus with a modern twist ('Tupío' and 'Gran Tupío'), adding dashes of creativity while remaining respectful to the flavours of traditional recipes. In fact, he regularly goes hunting, foraging for wild produce and gathering from the surrounding vegetable gardens. We particularly enjoyed the cod roe 'à la importancia' and the wild boar ribs with smoked piparra peppers and pochas viudas beans. As for Tupío? It
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