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Botein get a 7.5 on the Gourmetours Guide and is cited in the Michelin Guide in just three years of operation Torta del Casar

(Dec. - art. Extremadura daily newspaper)

Botein Cáceres Restaurant has established itself as the benchmark for quality catering in the region. With a score of 7.5 in the last Gourmetours Guide and an appointment in the Michelin Guide , after three years of operation, the draft Benjamin Caballero (Chef) and Joseph Angel Pulido (Head of Chambers) is favored by the most demanding. Today's letter Botein has over 30 dishes and wine cellar five hundred references, of which 200 are foreign. His book will soon have wine ready. A modern kitchen with the public, with a spectacular clean and cozy atmosphere are other good reasons for organizing the dinner Botein company. Another of the attractions is its variety, because every three months, completely changes the letter. A small dining room, but attentive to every detail has tables to fifty guests. Restaurant Botein own right is already one of the standards of haute cuisine regional. In the three-year career has evolved greatly reducing its letter to the dishes of acceptance.

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is the jewel of Extremadura cheese, which originated in the town of Casar de Cáceres. Noted for its unique texture and taste. One of the best cheese from sheep of our country.

to be called cheese cake when they reach their peak of ripeness, so that liquefy cortex becomes the container of heavy cream eaten with wooden spoon and can cause cracks in which emits a slight smell of fermentation.

milk is made from ewe merino and entrefino , a lthough allowed crossings with other races in the country from herds enrolled in the PDO, which graze freely for months and time to make cheese, have a reduced grazing land around certain.

The milk is collected in two daily milkings, and after heating to 25 degrees for an hour or two, is curdled with wild thistle. The curd thus obtained was broken by hand, to reduce it to a very fine texture as a slurry that is left to stand to lose the serum is decanted. Curd, free and serum, divided into the traditional mold, called esparto webbing and will leave a characteristic mark on the edges. Once molded, the descincha and salted on both sides. At this point you pass the cheese on a bed of brooms bark will also mark the upper and lower face. There cheese ripen for at least 60 days, until dough becomes yellow cake with a cream ivory almost liquid, slightly bitter flavor and excellent quality.

Fermentation is handmade, using traditional methods from ancient . This cheese is low, which justifies its high price. Good Business some producers that use controlled. Of the more than 280,000 kilos of cheese produced, 56% is supported by the Designation of Origin Torta del Casar.

30% of production is consumed in Extremadura, especially in the province of Cáceres and 40-45% is consumed in the province of Madrid, leaving the remaining 20-25% distributed between Catalonia, Valencia, Country Basque Country and Andalusia, but can be found in stores specializing in products from Extremadura or gourmet club all over the country.

Before serving the Torta del Casar should be left at room temperature and which, when cold, is not fully appreciate its texture, taste and aroma. can eat with a knife by removing the top and wood smearing on bread or toast. Then cover with the crust have separated prior to its conservation. There

old recipes of Jewish and Moorish that used in sweet and savory sauces , or cut into wedges like a traditional cheese and served with jam or put a counterpoint to the slight bitterness of the cheese. Goes well with red meats and some fish and also supports the company of fresh fruits like grapes, pears and apples. And always appreciates the company of an aromatic red wine with full body.

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Jerte Valley, flavors of yesteryear theme

great tourist area, Jerte Valley offers to its visitors a varied cuisine prepared with local products but simple. The benign climate that counts, its farming tradition and wealth of its rivers are an undeniable attraction for those wishing to visit this place.

The spectacle of the cherry blossoms at this time helps to increase the beauty of this land. Hidden behind the Sierra de Gredos and a moderate microclimate temperatures, Jerte Valley was established as a privileged place.

Its cuisine, stark and uncomplicated, retains remnants of the old recipes made with seasonal produce, both agricultural and livestock, and is famous for pork, goat meat, cochifrito, the sausage pumpkin and patatera, pitarra wines, chestnuts, honey and especially cherries.

Its cuisine is prepared with simple products. The Jerte has a long tradition of livestock. can find recipes that have varied in their ingredients over time, due inter alia to the transhumance of livestock from Extremadura to the Castilian plateau, which has served to exchange goods and convey the nuances of other gastronomic regions. An example are the dishes of sheep and goats.

find a wide variety of recipes using potatoes as a main ingredient. This is because it used to be grown in the area and were a cheap dish in the daily diet.

in salads and soups, from potatoes "rolled" , paprika, garlic and oil, typical of the days of slaughter, until potatoes pickled, through the "rebozao" , typical of Easter, in which the brine is changed before a hot sauce served with egg batter and cod desalted, not to mention potatoes cooked like "rublacones" or "wooly potatoes."

consistent Recipes
In spring, a season where they can still appear cold days, can appreciate the dishes of rice and chickpeas with cod and stuffed sausages hornazos dish tasted usually Easter Sunday. Are typical of the killing cachuela soup made with bread and pig's blood sausage and potato plants that emerged following the appearance of the tuber American in Spain.


not forget Jerte crumbs, different from those in other areas as well as white bread with paprika, pepper and chorizo, fried potatoes are added to give more consistency.


is also famous winter salad with oranges, black olives and olive oil, or orange salad with garlic, paprika, oil and vinegar and broth, also called cano " Soup of the pastor " - made with bread, milk and fried with garlic. During the time of harvest, it is customary to prepare tomato soup accompanied by grapes.

Both meat and fish are stocked in the kitchen representation Valley Jerte. Is prepare typical "sterile goat" a giblet chanfaina seasoned with onions and peppers, poached, "jerky" or dried goat meat, lamb stew, roast lamb, suckling pig cuchifritos or rabbit stew. Meats are often accompanied by mushrooms, a typical product of the area.

Rivers and dams provide excellent trout , one of the basic ingredients of its cuisine, which can be eaten as pickled as fried, roasted, thyme or wet.

Sweets & Spirits Jerte
The microclimate allows the development of numerous fruit, including cherries highlights, followed by pears, plums, figs, raspberries, blackberries and currants . Many of their desserts are linked to religious celebrations like Turrillo groups, the "toad of milk" , donuts with milk and sugar or "buns crackling" , a sweet bun with anise.

For All the Saints out to the countryside for grilling "calvotes" , chestnuts roasted over open fires made for this purpose, at Christmas taste the "sweet soup" , made with fried bread, almonds, apples, mead, all Roast it in a clay pot, and February are typical "Ossicles" , fried egg and flour, or "reeds" , a corkscrew type sweet fry pan using a wooden cane.

spirits and liqueurs The Valley is one of the most prestigious products Extremadura cuisine, made with a process of distillation of fruit that is exemplary and unique in Spain. This process involves the fermentation of organic fruit, artisanal distillation still and the total absence of color and flavor.

Tradition says that it is customary not miss the pork in brandy and "liquor glory , an old preparation obtained after mixing the flower of the wine, grape brandy, coffee beans, apple and fresh herbs. Anyone approaching the area can also enjoy the "pitarra wine" or the typical "arropao wine."