Restaurante El Rincón de Yecla
This unfussy, family-run restaurant a few streets from the Plaza Mayor has been feeding Yeclanos properly for decades — long-braised local lamb, wood-roasted vegetables and a wine list that reads like a love letter to the DO Yecla appellation. Bookings are essential on weekends.
What to Order
Start with the michirones — a Murcian staple of dried broad beans slow-cooked with chorizo, bay leaf and dried chilli that arrives in a terracotta pot still bubbling. It's deeply warming, absurdly cheap and almost impossible to find outside the region.
For mains, the slow-roasted cordero segureño (lamb raised on the highland pastures north of Yecla) is the dish the kitchen is proudest of: the shoulder is cooked for four hours until the meat falls from the bone, served with roasted garlic and a jug of cooking juices that doubles as sauce.
The Wine List and Desserts
The wine list runs to over 30 DO Yecla labels, and the owner — who moonlights as a certified wine guide — will happily walk you through the difference between a young Monastrell and a crianza-aged version with real enthusiasm rather than sales patter.
Finish with the leche frita: squares of fried custard dusted in cinnamon and sugar, a dessert that appears on menus across Murcia but rarely executed with as much care as it is here — crisp shell, wobbling interior, served warm.
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