kallerna · CC BY-SA 4.0Town
Azuaga is a town located in the province of Badajoz in southern Extremadura, bordering the Andalusian provinces of Seville and Córdoba in Spain. Azuga is 140 km from Badajoz, 125 km from Córdoba, and 140 km from Seville, in the foothills of Sierra Morena in the frontier region of Campiña Sur.
With a surface area of 498 km2, Azuaga is the fourth largest municipality by area in the province of Badajoz and includes the village of the Cardenchosa. The inhabitants in 2010 were 8303.
Text from Wikipedia (CC BY-SA)
.svg/120px-Escudo_de_Azuaga_(Badajoz).svg.png){kind=small}
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 Azuaga 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.
43 restaurants
43 restaurants
Azuaga · in the village+34 924 890 664View on the mapWebsite
Azuaga · in the village+34 644 535 683View on the mapWebsite
Berlanga · 13.2 km away+34 924 894 036View on the mapWebsite
Ahillones · 16.3 km away+34 660 106 663View on the map
Guadalcanal · 22.2 km away+34 954 886 365View on the mapWebsite
Fuente del Arco · 22.5 km away+34 635 19 58 53View on the mapWebsite
TerraceAccessible
Fuente del Arco · 22.6 km away+34 924 87 80 77View on the map
Terrace
Fuente del Arco · 22.6 km away+34 924878126View on the mapWebsite
TerraceAccessible
Fuente Obejuna · 22.6 km away+34 722 168 405View on the map
Fuente del Arco · 22.6 km away+34 924 87 80 77View on the map
Accessible
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 Azuaga's market day. Every village has its own: better to ask than to make it up.
Data from Overture Maps (CDLA-Permissive-2.0). No opening hours: call before you go.
