Frayle from Salamanca, España · Public domainVillage
Abadía is a Spanish municipality located at an altitude of 442 metres above sea-level in the Autonomous Community of Estremadura, province of Cáceres. In 2001 its population was 272 – c. 6 people per square kilometre within an area of 45 km2 (17 sq mi).
Text from Wikipedia (CC BY-SA)
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Where to eat
We don't have verified restaurants here yet, but the larder of Extremadura already says a lot.
See the restaurants on the mapWe haven't verified any table with its owner in Abadía yet. In the meantime, these are the restaurants mapped in the surrounding area.
Up to 30 km around, according to OpenStreetMap and Overture Maps. No ratings or prices: call before you go.
120 restaurants
120 restaurants
Abadía · in the village+34 680 130 654View on the map
Aldeanueva del Camino · 3.9 km away+34 927 484 159View on the map
Aldeanueva del Camino · 4 km away+34 671 573 238View on the map
Aldeanueva del Camino · 4.8 km away+34 927 484 335View on the map
Segura de Toro · 4.9 km away+34 608 115 126View on the map
Aldeanueva del Camino · 5.1 km away+34927484245View on the mapWebsite
Terrace
Casas del Monte · 6.2 km away+34 605 523 256View on the mapWebsite
Casas del Monte · 6.3 km away+34 616 043 142View on the map
Zarza de Granadilla · 6.5 km away+34 927 486 434View on the mapWebsite
Casas del Monte · 6.5 km away+34 722 761 580View on the map
Zarza de Granadilla · 6.5 km away+34 697 201 446View on the map
Zarza de Granadilla · 6.5 km away+34 927 486 236View on the mapWebsite
Data from OpenStreetMap (ODbL) and Overture Maps (CDLA-Permissive-2.0): what has been mapped with its name. If your restaurant is missing or you want to manage it, sign up as a professional.
For a coffee, a drink or a bite in the village.
Data from Overture Maps (CDLA-Permissive-2.0). No opening hours: call before you go.
What people eat in Extremadura when they eat well.
From pigs raised in the dehesa pastures; the Extremaduran larder starts here.
Creamy sheep's cheese eaten with a spoon, with the rind as a lid.
Bread, paprika and pork crackling: a shepherds' breakfast that is now a Sunday dish.
Smoked over holm-oak wood; it gives colour and soul to half of Spanish cooking.
Almost every village has its market day and its producers: the cheesemaker, the baker, the vegetable garden next door. Ask at the tourist office or the bar on the square; they'll tell you where to buy straight from the maker.
We haven't confirmed Abadía's market day. Every village has its own: better to ask than to make it up.
