Hovallef · CC BY-SA 4.0Village
Ahigal is a municipality in the province of Cáceres and autonomous community of Extremadura, Spain. The municipality covers an area of 52.07 square kilometres (20.10 sq mi) and as of 2011 had a population of 1,435 people.
Text from Wikipedia (CC BY-SA)
Keep exploring
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 Ahigal 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
Ahigal · in the village+34 637 409 869View on the mapWebsite
Santibáñez el Bajo · 3.5 km away+34 645 050 654View on the map
Zarza de Granadilla · 12.5 km away+34 610 380 056View on the mapWebsite
Zarza de Granadilla · 12.6 km away+34 927 486 137View on the mapWebsite
Zarza de Granadilla · 12.8 km away+34 927 486 434View on the mapWebsite
Zarza de Granadilla · 12.8 km away+34 697 201 446View on the map
Zarza de Granadilla · 12.8 km away+34 927 486 236View on the mapWebsite
Casar de Palomero · 13 km away+34 927 436 410View on the mapWebsite
Villar de Plasencia · 13.2 km away+34 652 779 448View on the map
Valdeobispo · 13.3 km away+34 927 456 397View on the map
Pinofranqueado · 17.5 km away+34 927 674 028View on the mapWebsite
Caminomorisco · 17.5 km away+34 648 504 158View on the map
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 Ahigal's market day. Every village has its own: better to ask than to make it up.
