Tagido · Public domainMountain village
Táliga (Spanish) or Talega (Portuguese) is a Spanish town and municipality located near the border with Portugal, in the province of Badajoz, in the Spanish autonomous community of Extremadura. Portugal considers Táliga, as well as neighbouring Olivenza, a de jure part of the Portuguese concelho of Olivenza, occupied by Spain since 1801.
Under Portuguese administration, Talega was a freguesia (parish) of the concelho (municipality) of Olivenza. It became an independent municipality in 1850, already under Spanish administration.
Currently the municipality of Talega is a disputed area between Spain and Portugal.
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 mapThere are no restaurants in this village. 4.9 km away you can find: La Piscina (Alconchel)
Up to 30 km around, according to OpenStreetMap and Overture Maps. No ratings or prices: call before you go.
45 restaurants
45 restaurants
Higuera de Vargas · 10.4 km away+34 637 700 622View on the map
Barcarrota · 14.1 km away+34 924 736 252View on the mapWebsite
Barcarrota · 14.1 km away+34 924 736 095View on the map
Barcarrota · 14.3 km away+34 924 736 170View on the mapWebsite
Olivenza · 19.2 km away+34 924 491 065View on the mapWebsite
Olivenza · 19.7 km away+34 924 492 477View 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 Táliga's market day. Every village has its own: better to ask than to make it up.
