Boceguillas area

On the A-1, kilometer 115, direction Burgos, at the height of Boceguillas (Segovia) is the area that is named after the neighbouring town, a space that many travelers long for when they travel on other routes. There are several reasons. In addition to a Spanish rustic decoration, you can see the smell of clean, careful details, and mime. The first look leads to the bar, where, in perfect order, trays are aligned with glass bell and paper blonda with sweet snacks, pastas, doughnuts, frying flowers and spongy biscuits - of orange and chocolate or carrot, baked there and of those who sell a day around a twenty -, snacks of oil bread, which is also made in the house, with all kinds of fillings. Most are prepared at the moment, such as tortilla or toast with oil and fresh grated tomato, which is made at the customer's request. Also the orange juice of breakfast. From the garden next to it gets tomatoes, pumpkin, eggplant, green beans or artichokes, which they trust and serve all year round. The milk lamb comes from the surrounding villages. This is one of the star dishes, along with natural vegetables, which they make in different ways, such as artichokes confided with duck micuit, fresh vegetable panache, fresh vegetables with burrata cheese or tender habitats with pumpkin and duck foie. The eggs, which some customers are carrying for dozens, also come from nearby hens, and they are made with potatoes and boletus from Navaleno, in Soria, with village slaughter, or in a stir of cod with emulsion of pilpil and pumpkin. It also prepares, says Dominguez, a dish that "I don't think has any road restaurant in Spain, such as the little milky lambs, which is no longer very common to do because it is very laborious to prepare, and we make them with a sauce that is a delight.".

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