We looked out our windows into the plaza, and were a little disappointed to see that it was raining. But no worries, by the time we had coffee, showered and dressed the rain had stopped and the sun was out... another beautiful day in Segovia.
Our first stop this morning was the Cathedral of Segovia, which is right on the Plaza Mayor. Construction on the cathedral began in 1525 and was completed in 1768. The architectural style is hard to define, although the Cathedral's visitor pamphlet describes it as Gothic with interior decorations in the Renaissance style. It is a beautiful church, but we didn't feel a sense of grandeur as we usually do in Gothic cathedrals. I'm guessing that's because this interior is a bit "chopped up" so there is no grand, soaring expanse of nave to "wow" us.
Here are a few pictures of the interior:
After all that stair climbing in the hot sun, we decided it was time for a sit down and a cold beverage--beer for David and sangria for me. The view from our table--priceless!
By now it was early evening, and we had 9 PM reservations for dinner, so we strolled along the pretty streets, window shopping along the way back to our hotel. We didn't buy anything, but did get a chuckle out of this pastry in a bakery window…...
We'd wanted to try a "Menu del Degustacion" (Tasting Menu) of local specialties, and we'd read several good reviews about a restaurant near our hotel--The Jose y Maria. We walked the short block to the restaurant, and when we got there, we were very glad we'd stopped by earlier to make a reservation. It was packed, with many people waiting on the side walk!
It was a bit of a splurge for us, but worth every Euro--the service was extraordinary and the food was delicious!
This next dish was our least favorite--a plate of sautéed chicken livers, shrimp and sausages.
It had a somewhat sweet glaze. The shrimp and sausage were both very good, but it was hard to get past the very strong liver taste--and we both love liver!
The most famous Segovian specialty is Cochinillo--or oven baked suckling pig. It's flattened and roasted whole--head, tail and little trotters included! The skin gets very crispy, and is considered to be a delicacy.