Restaurante La Muralla & Local Migas Extremeñas
Olivenza sits at the centre of one of Spain's great pork-and-bread cultures, and nowhere is that more honestly expressed than in a bowl of migas extremeñas — fried breadcrumbs cooked with garlic, paprika, pork fat and crispy chorizo — served at the no-frills local restaurants clustered near the old town walls.
What to order and where
Restaurante La Muralla, on Calle Convento just below the castle, is the most consistently recommended spot among locals for traditional Extremaduran cooking. The migas arrive in a terracotta dish with a fried egg balanced on top, a tangle of green peppers alongside and a glass of rough local red wine that costs less than a coffee would elsewhere.
Beyond migas, look for cordero a la caldereta (lamb stewed with peppers and liver), and in autumn, the menus fill with wild mushrooms foraged from the nearby dehesa. Portions are generous to the point of being alarming — sharing starters is strongly advised.
The Ibérico pig: Olivenza's real currency
The dehesa landscape surrounding Olivenza is prime habitat for the black Ibérico pig, and the local charcuterie reflects this. Order a tabla de ibéricos as a starter and you will receive hand-sliced jamón, lomo, salchichón and morcilla from animals that have grazed on acorns within a few kilometres of your table.
The weekly Thursday market (see separate tip) is the best place to buy vacuum-packed charcuterie to take home — prices are significantly lower than in tourist shops in Badajoz or Mérida, and quality is higher.
More of Olivenza
Discover where to stay, what to do and the best deals for your trip.
Explore Olivenza →
