Caceres – Final Thoughts

It’s a funny old place Caceres. I’m really quite bewitched by it, even as the rains that form the damp tail of Storm Leslie finally reach us here.

The Plaza Mayor. Fiesta de la Hispanidad in full swing. No sign of any bars and restaurants closing. No sign of any locals turning away a drink.

The holiday apartment, in Plaza Santiago, is worth every point of its 9.1 on In fact, I’d pretty much give it the full 10: it’s got original period features yet all mod cons, fantastic location at the edge of the Old Town, and it’s supported by a good local team on the ground.



That Old Town. What a wow factor it has! I’m still not sure I’ve done it justice with the photos from my phone, but even with Mrs F’s ‘proper’ camera it would probably be a fruitless, and wet, expedition today to get better ones.

Suffice to say that, in all our explorations of many, many, Old Towns in Spanish cities – including the most famous ones like Cuenca, Toledo, and now Segovia – I’ve never come across a place quite like it. There’s something about the narrow streets, the dizzying changes of level up and down quite a tight, concial rocky peak, that make it unique.

One of the ancient gates out of the citadel, originally known as the Water Gate.

A couple of the locals. No, it’s nothing to do with KKK – the religious orders wear the hoodies for processions, especially during Easter, or Semana Santa.







The cuisine. After that initial brush with exotic flavours, the food has been good, but … you gotta like pig. Really. It’s not just the multiple different cuts of jamon; it’s the seven different ways they serve pork. Which is fine for us, but if you’re a vegetarian, you might struggle.

But if you do like pork, you’re in for a treat. Last night we shared Moragas de cerdo (literally, ‘bundles of pork,’ but in reality cubes of the stuff marinated and grilled (probably) with mushrooms, as well as chuletas de cordero, or lamb chops, just to go against trend. Both delicious. Like so much of Spanish cookery, nothing fancy, just good ingredients, cooked well.

The local wine. Still needing more research, but the best of it up there with Ribera del Duero or Rioja, and the rest, well, we haven’t poured any of it away.

I bought a local regional paper today, which confirmed that Caceres, and the region of Extramadura generally, has all the usual problems of a mainly rural economy these days – a struggle to keep people working on the land; reducing budgets for, amongst other things, local services like firefighters; rising property prices making things difficult for the locals. Sound familiar?

Be that as it may, it’s definitely on my list of places I would visit again in Spain.

You just gotta like pig.































Nothing to see but adverts down here. Not even a piggie.




  1. That’s a fantastic part of the world to visit – it sounds like you had a good trip, and I enjoyed your verdict on the food!

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