Nardi

Hervás pulls in tourists by the busload, and Nardi is the kind of regional restaurant that makes you glad you wandered down a pedestrian street looking for lunch. The room runs across two floors with a bar up front and a terrace for summer, and the kitchen leans on Valle del Ambroz produce to update the Extremaduran classics without abandoning them. The crispy suckling pig, confit with orange, is a reason to stay for dinner. Michelin Bib Gourmand.

One honor, in evidence: