The Bite Magazine Issue 17

cuisine is made up of various specialities based on game products like stewed partridge, Toledo-style quail or venison with wild mushrooms.You can indulge in dishes such as pisto (based on pepper, tomato and onion), Castilian soup and migas (made with breadcrumbs and pork products). Or there is their famous La Mancha cheese and marzipan (made from ground almonds and sugar) which can be accompanied with the wines of La Mancha and Méntrida, each with a ‘Denomination of Origin’. Places to dine in the city include Kumera located beside Toledo’s great Jesuit church at the top of the old town, where you can experience Pepe Mesa Garcia’s intelligent cooking with dishes such as foie gras ‘marzipan’ deconstructed tortilla, and panceta with scallops and mango. Restaurante Adolfo’s owner, Adolfo Muñoz is said to be the king among Toledo restaurateurs and his family offers toledano hospitality at its best. The restaurant is housed in a 12 th century townhouse with a medie- val painted ceiling and features Muñoz’s interpretations of traditional regional cooking such as the city’s signature dish, perdiz (partridge) braised in wine, along with his newer dishes that have a surpris- ing lightness of touch. The three-storey Alfileritos 24 restaurant is as original as their medieval interior with a modern twist. Their wild mushroom croquetas (croquette) , the red tuna tartare with seaweed and guacamole, and aubergines fried with honey and sesame are a few examples of their dishes. Bars such as El Colmadito are one of the most popular in the city, especially among the younger generation, so it’s usually difficult to find a table, since it is rarely empty. Some of its success is down to the fact that they serve buckets with five beers for only three euros and also because their tapas and raciones , as well as their juicy burgers and tasty pizzas are a huge hit with diners. It’s a perfect location for those who want to combine a restaurant with a bar experience. If you’re looking for a beer tavern, Cervecería Boni is a great one to check out, since it is famous for its fantastic deal of a tank of beer and a deli- cious omelette for just 20 euros. You’ll be rubbing shoulders with the locals who come here often because they can enjoy their drink of choice along with a selection of delicious and varied tapas. Located in one of Toledo’s most authen- tic neighbourhoods, it is an ideal place to grab a quick snack or light dinner for a modest price. At Cabalito Tapas Bar, visitors get traditional tapas from the Toledo area as well as other typical types of Spanish cuisine. Close to Toledo’s cathedral, you can come here after your visit and enjoy their traditional tapas with a modern twist. Popular dishes include crêpes with morcilla (black pudding) or salmorejo (puree consisting of tomato and bread) which is similar to gazpacho (soup made with raw vegetables and served cold). Agape Indie & Food is a bar and restaurant with a difference, where indie music is mixed with food. It is in a great location near the centre of the city and offers an affordable daily menu and deli- cious drinks that have made it a success amongst locals and tourists alike. For places to stay, you can try El Cigar- ral de las Mercedes, a hotel owned by Fernando Lleida and his wife Jayne who is originally from Minnesota, who offer an up-close experience of cigarral archi- tecture and lifestyle. The hotel has 17 bite travel