Yagüe

A simple village bar that becomes the epicenter of the scabies in Spain, so it receives customers from all corners, in search of the good hand of the cook, Casilda Arranz. Which has with the point of oil and vinegar the secret of this recipe, or others like its roast ducks. The scabies are the speciality of the house, they are made of palometa, turkey solomillo, chopped chicken, calf rillera, chodornices, and only in season they do the verdel. To highlight the quality of the product, of which you know all the provenance, as most buy it from nearby producers, and the balanced proportion between the oil - use one of Belchite, in the Lower Aragon - and the vinegar, which must be very good. The letter does not exist, nor does the menu of the day. In the Yagüe Bar you can eat what is at that time, although there are not any gaps in the slices or the scrambled, with the eggs of the poultry - "of the real, of those who know" - of the zucchini or of the asparagus, all this when there are. Now in season they spend some splendid tomatoes from the neighboring municipality of Pinarnegrillo - "they are excellent, because here they have not lost the thread, they have maintained the seed of always" -, and from Martín Muñoz de las Posadas, - "where they also grow them good" -. Another star dish is the reboised cod, which makes the holidays with a recipe inherited from the mother of Yagüe, and which also has a cut of fans. Or the saladilla, which it does on Fridays, and until it is finished, with carrot, green Jew and field potatoes from the area. And if someone wants to try something different, it is appropriate to order the parro (duck) of Mudrian, the place where Arranz comes from, and that prepares the oven after maceration the day before. "It is a dish of the time tunnel, of which they are no longer made." The desserts, like the rest, are simple, but with a different touch. They serve yogurt and curd of the artisan cheese shop of Celestino Arribas, of Escalona del Prado, accompanied by homemade jams of raspberries, apple and pear. Or the famous tyramisu, which must also be ordered. For no one to take any surprise it is recommended that before appearing on the premises, away from the most viscous villages of Segovia, announce the arrival with a phone call and previously agree the command. .

Τηλέφωνο:+34 921 56 61 08

Γεωγραφικό πλάτος:41.127969·Γεωγραφικό μήκος:-4.350216