Restaurante La Ermita (and local migas extremeñas)
Extremaduran cooking is honest, generous, and deeply tied to the land — and nowhere in Jerez is that more evident than at the town's traditional restaurants, where a plate of migas extremeñas arrives steaming with chorizo, peppers, and crispy breadcrumbs that have been fried in lard and garlic until golden. This is the dish that shepherds ate on cold mornings in the dehesa, and it tastes just as g
What to order
Migas extremeñas are the dish to start with — a skillet of torn day-old bread fried with garlic, olive oil, pimentón, and chunks of local chorizo or bacon, served with a fried egg on top and pickled peppers on the side. It is deeply savoury, warming, and almost absurdly filling for the price (typically €6–8 as a starter or light main).
Follow with secreto ibérico — a cut of acorn-fed pork from the shoulder — grilled over charcoal and served with nothing more than a wedge of lemon and a drizzle of local olive oil. The quality of the raw ingredient does all the work. Wash it down with a glass of Ribera del Guadiana Denominación de Origen red wine, produced just north of town.
Where to eat in Jerez
Several family-run restaurants and bars around Plaza de España and Calle Templarios serve traditional Extremaduran menus at remarkably modest prices. Look for the menú del día at lunchtime (typically €10–12 for three courses with wine) — this is how locals eat and represents extraordinary value.
For a more atmospheric setting, ask locally about restaurants housed in converted noble townhouses in the old quarter; interiors often feature original stone arches and azulejo floors that add to the pleasure of the meal. Booking ahead is advisable at weekends in spring and autumn when the town fills with visitors from Badajoz and Seville.
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