Canadian World Traveller Spring 2024 Issue

prayed, the vaulted room is a heavenly
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place for breakfast. At the buffet we
feasted on fresh fruits, meats, cheeses,
yogurt and artisan breads. A fan of baked
goods, I filled up on mini brioches with chocolate
chips, shortbread cookies made by nuns
from a local convent and Manchego flowers
(or flores manchegas), a raised, flowershaped
pastry of fried dough dusted with
sugar and cinnamon.
From the a la carte menu we could order piping-hot
churros or eggs any style, but both
days I went for migas, a humble dish that
became a favorite of mine while traveling in
Spain. A satisfying comfort food, migas combines
fried crumbs from stale bread (soaked
in water to get moist), olive oil, garlic, paprika
(coloring it orange) and bits of chorizo. The
crispy concoction is usually topped with a fried
egg.
Central Spain’s Parador de Cuenca!
by Randy Mink
Paradors are known for purveying the best in
Spanish gastronomy, and the restaurant’s
dinner menu features many dishes with traditional
recipes from Spain’s Castilla-La
Mancha region. Entrees include shoulder of
suckling lamb, Manchego-style roasted lamb
with rosemary sauce, and baked cod with
Manchego ratatouille and saffron sauce.
The word Manchego, known to North
Americans as the name of a prized, semihard
sheep’s milk cheese, also refers to the La
Mancha region. The parador’s menu offers a
selection of Manchego cheeses.
For soaking up the heritage and
romance of Spain almost by osmosis,
nothing beats staying overnight in one
of the country’s government-owned paradors.
Many of the parador network’s 90-plus hostelries
occupy former castles, palaces, fortresses
and other types of historic buildings. They’re a
big hit with North Americans seeking out Old
World flavor.
Both for its prime location and historical ambience,
the 63-room Parador de Cuenca, once
the monastery of San Pablo, makes an ideal
home base in the enchanting city of Cuenca
(see related article on page 8). Set on a rocky
outcrop high above the Huecar River, the hotel
affords postcard-perfect views of ancient
buildings clinging to the cliffs across the
gorge. Just steps from the entrance lies photogenic
San Pablo Bridge, the gorge-spanning
walkway that leads to the Ciudada Alta (Old
City).
A destination in itself, Parador de Cuenca was
built in the 16th century by the Dominican
order. The monastery was converted into a
university in the 1800s and later served as a
hospital, school and military headquarters.
One of the hotel’s most striking features is the
beautiful cloister that wraps around an openair
courtyard where you can enjoy a drink on
a summer evening. The arcades, graced with
semi-circular arches, beamed ceilings and
black-and-white-tile floors, are accented with
antiques, including wooden chests and a
grandfather clock.
Also impressive is the restaurant’s coffered
wooden ceiling. Once a chapel where monks
Like the dining hall, the bar evokes the spirit
of the old monastery. Just look up at the lovely
religious ceiling frescoes framed by ornate
plasterwork.
Across the road are the tennis courts and outdoor
swimming pool.
The high-ceilinged guest rooms at Parador de
Cuenca are tastefully appointed. My thirdfloor
nest had a desk, TV, refrigerator and
individual temperature controls. Red-tile
floors and carved wooden doors lent a rustic
look. In both the bedroom and bathroom,
windows let in fresh air, allowing me to hear
crowing roosters at the farmstead across the
river.
www.paradores.es
World Traveler Spring 2024