Walking on Avila’s walls is the highlight of a visit to the city.
Only just over an hour north of Madrid, the 11th-century fortified town of Ávila offers a unique glimpse into Spain’s past. Here are the top things to do when making a quick visit to one of the country’s most-loved cities.
Walk the walls
Dating back to the year 1090, Ávila’s walls are in near-perfect condition and heralded as some of the most spectacular around. They’re not just a pretty sight to see either, as visitors can walk on top of them (about half the perimeter of the city), scale some of their 88 towers, peek into gardens, and generally just enjoy views of the enclosed city and its surrounding landscape. Even better, wait until nightfall to see the walls light up, earning them the title as the world’s largest fully illuminated monument.
A cathedral-meets-fortress
The city’s main cathedral dates back to the 12th century and is one of the first of its kind in Spain to incorporate gothic style. Not only that, but it is Integrated into the city’s walls, which essentially makes the structure half church and half fortress, allowing it to be viewed from above when walking on the city’s aforementioned walls.
Try local cuisine
As with just about any city or region in Spain, local cuisine specialties are abundant. Meat-lovers’ mouths will water over the chuletón de Ávlia, or T-bone steak. And those with a sweet tooth should sample the city’s renowned yemas de Ávila. The soft gelatinous yellow balls are made with egg yolk and sugar, and tend to be either loved or hated. Whatever the case, they are a must-try.
Other sights worth visiting include the San Vicente Basilica, which dates back to the 12th century, and the Santa Teresa Convent, inaugurated in 1636 and located where the city’s patron saint – Santa Teresa de Jesus – was born.
If you wish to discover more than just Ávila, consider taking a day trip from Madrid that also includes Segovia, famous for it’s over-2,000-year-old Roman aqueduct, Disney-like castle, and cuisine like cochinillo, or suckling pig.
- Contributed by Erin Ridley