In fact, if you think that these words can only come from someone who is amazed by the effects of high temperatures, if you are one of those who paid the price of seafood (call us exaggerated!) A mixed sandwich in the middle of the A- 4, or if you are among those who do not want to see a combined dish again when you stop in the middle of nowhere to have a drink, we assure you that you will find your reading as edifying.
Because we have investigated the north and south, the east and the west of Spain to collect the best bars at the foot of the road. Some more accessible than others, but all restaurants where it is worth refilling and enjoying the food offered. Say goodbye to oily croquettes and say goodbye to the breaded steaks forever; There is life beyond the sandwich of squid, and that some insist on saying it is paella…
Freeway A-1, km 115, 40560 – Boceguillas (Segovia)
Suckling lamb roasted in a wood-fired oven, corral confit in orange and honey sauce, stewed deer, Castilian soup with chorizo, chickpea stew with mushroomsfrom the area… Who said that stopping for lunch in a roadside bar was synonymous of tortilla sandwich ? And eye, we not desmerecemos that bocata as OU or, but keeping an eye on the letter of Boceguillas is easy for us to make your mouth water.
This hotel restaurant with a cozy atmosphere, has a spacious and very bright living room that also makes it difficult for us to resume walking, we warn! Open from 7:30 a.m. to 10:30 p.m. uninterruptedly, this complex is in the province of Segovia , and it is accessed through exits 115 and 118 of the A-1.
Villalba Villafranca road, s / n, 06360, Fuente del Maestre (Badajoz)
In 2018 it celebrates its 20th anniversary La Sierra, an establishment where a menu of the day is offered from Monday to Friday and a menu with proposals of traditional Extremaduran cuisine. They emphasize their red meats to the live coal, as well as the seafood. In addition, if we go through these parts in autumn or winter, we may want to try the Extremadura stew, which is famous in the area.
Hotel Restaurante La Sierra is one of the most requested places in the Zafra-Rio Bodión region to celebrate weddings, baptisms, communions and all kinds of special events. It is open from Monday to Sunday, from 7:00 a.m. to 11:00 p.m.
Carretera de Málaga, s / n, Chauchina (Granada)
We are left with the wide terrace of Marinetto and with a complete letter worthy of any five forks worth their salt. In Granada, this establishment is 100% recommended, famous for its grilled meats.
What is recommended to try? Well there are a wide variety of starters , such as aubergines with honey, lane clams, sausage and homemade blood sausage, or lamb sweetbreads with mushrooms and pepper. To round off the task, the cod cooked in a thousand and one ways -rebozado, grilled, with tomato, pilpil- or fried choto with garlic , even the desired entree of angus. They also have homemade desserts and several options of children’s menu.
Marinetto has been open for more than 50 years and is very well located, more or less at the airport of Granada. Usually it is always in the first positions of the guide. The truck driver recommends, so we should pay attention to it…
Ctra. N-340, km 276, Piedrabuena (Ciudad Real)
From 6:00 in the morning to 1:00 in the morning, operating 365 days a year, Los Pucheros is a perfect place to recover energy after a long march on roads. It has a wide variety of sandwiches, rations, salads, soups and pastries, as well as a daily menu that ranges between nine and 14 euros.
In addition, presume-and do not fall short, huh? -of an excellent traditional Castilian cuisine. Thus, in its kitchens are prepared meat from own farms, fine game meats and fresh fish. Come, whoever passes through La Mancha lands and cravings for a good bite, already knows where to go.
Ctra. N-340, Km 117, 11360, San Roque (Cádiz)
It is a classic among the classics, and any journey from the Campo de Gibraltar to Seville or vice versa usually has a stop at Casa Bernardo Macias. Here, the breakfasts feel better than in (almost) nowhere: they serve a “tostá” with oil and tomato and a coffee with milk that tastes like glory. For lunches they offer a short, but sufficient, menu with homemade food -much, spoon-.
This restaurant is in a large service station, so we can take advantage of the fuel and stretch our legs well before following the road. But, contrary to what might seem, this house is not just a place of passage: in many occasions, it is the destination of small escapes of the locals to give a good tribute (and I include myself among them).
Ctra. De Viladrau / C-543, km 2, 17401, Arbucias (Girona)
We are facing an old flour mill of the XV century converted into a charming restaurant on the outskirts of Arbucias, on the road to Viladrau. In this farm, everything is good, and it is difficult to decide what to ask. They specialize in grilled meats, so their star dishes are the pork rib, beef steak, lamb and pork feet, and their rabbit stew is among the most recommended. But they give (almost) as well to fish as to meat.
In addition, in El Molí de les Pipes, as a good Catalan restaurant, you could not miss the butifarra – black, mushrooms – nor the Catalan cream: do not go without sucking your fingers with this homemade dessert, or with your plate of honey and cottage cheese.
It opens only from Thursday to Sunday and at noon.
A-2, km 103, 19490, Almadrones (Guadalajara)
You will know which one is from the highway, by the great concentration of trucks that usually have always in its esplanade. Area 103 is one of the most famous service areas that meander A-2, a complex where transporters find everything and that serves between 450 and 500 meals a day.
It is a family business – managed by the Rebollo – with more than a century of history, which is said soon, and where they have opted to adapt to the new times without losing a bit of what was a typical roadside bar, the Venta de Almadrones. Open all day, you can take both the bar and the table from a plate of beans to an omelette sandwich. Among the best sellers of Area 103 are the beans with chorizo and oreja, the torreznos, the roasted knuckle and the hake with garlic.
Ctra. Madrid-Valencia, km 167, Honrubia (Cuenca)
Between castles, marshes and reservoirs is located this restaurant that has already completed half a century of life. In the cafeteria you can order sandwiches, tapas, tapas and mixed dishes , and if you prefer more comfort and other options for lunch, have a menu with homemade food from La Mancha and grilled meat. Reading it, when you ask the waiters for the best of the menu, these will be the magic words: zarajo, shoulder of lamb, lamb chops and grilled sea bass.
N-VI, Pinar Street, nº 2, 40410, San Rafael (Segovia)
‘Traditional Castilian seasonal cooking’. That is how they define themselves and we warn: if you walk along the A-6 and it does not stop you from passing, it may be worth taking a detour to try some of its a la carte proposals. They have bar service, with a more than recommended vermouth that is accompanied by tapas and rations; an outdoor area for the summer, with a children’s play area, and the dining restaurant, with views of the Sierra de Guadarrama.
From the favorites of Volvoreta customers: homemade croquettes, different varieties of paellas, roasted peppers, anchovies in vinegar and sausage boards. For dessert, egg custard, rice pudding, various cakes and, of course, the Segovian punch.
Gaintxurizketa Bidea, 7, 20100, Lezo
18 kilometers from San Sebastián, just 15 kilometers from the border with France, this establishment is located in a unique natural setting; Patxiku-Enea Erretegia is located on the slopes of Mount Jaizkibel, and is a benchmark for good eating and drinking in the area.
This Basque farmhouse is more than 200 years old, and its homelike and cozy atmosphere, with classic dining rooms with stone walls and wooden beams, gives it a rustic look that complements perfectly with the dishes offered in its menu.
Thus, grilled meats and fish are their hallmarks, with Aitor Manterola and Iñaki Legorburu at the forefront of their embers. Take note: sea bream, hake, Ondarroa monkfish, wild turbot, sole, Patxikuenea chop, shoulder of lamb and prawns and grilled octopus. They have an excellent wine list, some sweet, perfect to accompany the dessert such as the famous Pedro Ximénez al Ochoa Moscatel or the Chivite Gran Feudo.