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Cuenca

Spain travel guide

What to see in Cuenca

Hanging houses above the Huécar gorge, an old town perched on top and the Ciudad Encantada a few kilometres away.

Updated 19 October 2026 · How we make our guides

  • 4 must-see places
  • Stay in Old town
  • Typical food: Morteruelo
Photo: Diego Delso · CC BY-SA 4.0

Cuenca highlights

The places you can’t miss. In the app we sort them by day and close to each other.

  1. Hanging Houses

    The icon above the Huécar gorge.

  2. Cuenca Cathedral

    Gothic, in a UNESCO-listed setting.

  3. Museum of Abstract Art

    Inside one of the hanging houses.

  4. Ciudad Encantada

    Karst rock formations (day trip).

Where to stay in Cuenca

The handiest areas for getting around and going out.

  • Recommended areas

    Old town · San Antón

Day trips from Cuenca

We take you straight to the best-rated tour on GetYourGuide, with its reviews and dates.

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When to travel to Cuenca

Any time of year is good to travel to Cuenca: our data shows no months with weather, closure or crowd warnings.

  1. Jan no warnings
  2. Feb no warnings
  3. Mar no warnings
  4. Apr no warnings
  5. May no warnings
  6. Jun no warnings
  7. Jul no warnings
  8. Aug no warnings
  9. Sep no warnings
  10. Oct no warnings
  11. Nov no warnings
  12. Dec no warnings

Typical food of Cuenca

The dish you have to try there and how to make it at home, to whet your appetite before the trip (or to go back to Cuenca from your kitchen).

Morteruelo
Photo: Malopez 21 · CC BY-SA 4.0

Morteruelo

A warm pâté from Cuenca, made with game and pork, thickened with bread and spiced with clove, cumin and caraway. It’s spread on bread, a shepherds’ winter dish.

  • Serves 6
  • 2 h 30 min

Ingredients

  • 1/2 boiling hen or 1 rabbit
  • 1 partridge (optional)
  • 200 g pork liver
  • 100 g pork belly
  • 150 g day-old breadcrumbs
  • 1 teaspoon of paprika
  • Ground clove, cumin, caraway and cinnamon
  • Olive oil and salt

How to make it at home

  1. Simmer the hen, partridge, liver and pork belly in salted water for about 2 hours, until tender. Keep the stock.
  2. Shred the meat very finely and pound the liver in a mortar.
  3. In a pan with oil, fry the paprika for a second, add the breadcrumbs and the meat and gradually pour in the stock.
  4. Add the spices and stir over a low heat until it becomes a thick paste.
  5. Serve hot, with toast.

The trick: It should have the texture of a spreadable pâté, neither dry nor runny.

Where and what to eat

To eat like a local: the neighbourhood taberna. The dishes you can’t miss are in the Spain guide.

Frequently asked questions about Cuenca

What to see in Cuenca?

Hanging Houses, Cuenca Cathedral, Museum of Abstract Art and Ciudad Encantada.

What to see in Cuenca in one day?

Don’t miss Hanging Houses, Cuenca Cathedral, Museum of Abstract Art and Ciudad Encantada. To split it into days and areas without crossing the city back and forth, the Bagintravel app plans your trip in a minute.

Where to stay in Cuenca?

The handiest areas to stay are Old town and San Antón.

What’s the best time to travel to Cuenca?

Any time of year is good to travel to Cuenca: our data shows no months with weather, closure or crowd warnings.

What day trips can you take from Cuenca?

Ciudad Encantada and Guided tour of Cuenca.

What is the typical food of Cuenca?

Morteruelo. A warm pâté from Cuenca, made with game and pork, thickened with bread and spiced with clove, cumin and caraway. It’s spread on bread, a shepherds’ winter dish.

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Guide reviewed 19 October 2026. Places, areas and seasons: the same data the Bagintravel app uses. Sources and method.