Huerto de Lobras
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Travel Blogs from Lobras
In search of the best lamb in the world
... not an expert on this dish - you can find it at many other places, including in Madrid. Is it worth it for the inconvenient trip to sepulveda for this particular lamb? That's up to you - for us, journeys like this only enhance the meal.
In Madrid, Botin has this dish. Around Segovia and sepulveda, you can't walk 100m without hitting a restaurant with it. Another highly regarded and even more distant roaster is Mannix in Campaspero, closest to ...
Hola
We have just spent 2 days in Madrid. It's a clean city with a very vibrant night life. Sunny and I walked and walked till we couldn't go any further. I visited the richest football club in the world with a mate - Real Madrid. We took a tour of the stadium and got to sit in the sub box and walk on the pitch. It was a great tour. Much better than FC Barcelona. Now we are on the bus headed towards a place in Spain called ...
Pit stop
... we cycled the 3 Km into town in the early evening. We stumbled across a festive atmosphere in the old town's main square; there had been a wedding and there were also lots of people dressed in what looked like bull-fighting costumes, plus there were signs up for Corpus Christi. We stopped for a drink and soaked up the atmosphere at a bar in the square that was showing the football outside. Then we headed back to camp for a BBQ dinner, unseemingly early for the ...
A Spanish Carnival
... the oldies parked on benches discussing the passsing parade. Reached the Parador, the ancient hospice, and checked in. A wonderful building, but yet to be explored - will do that in the morning. A shower, laundry and then a lovely G&T and dinner. Now it's late and we have an early start tomorrow. A gentle walk of about 16Km, but the forecast is for hot weather, so we plan to do the bulk of it before lunch.
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A Renaissance Festival in Lerma
... the book on Kitchens of Castille I was hoping for the whole roast suckling lamb and sure enough this is what we had. Daniel H would have been very impressed - on the ground floor of the restaurant was the brick oven, and as we passed it to reach the stairs for our upstairs room, I could see the dishes of lamb roasting away. Apparently they cook bread first thing in the morning, then they put the lamb in. So a very simple lunch with bread, green ...
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