What to see in Salamanca

Salamanca highlights

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

1. University

   A Plateresque façade and the hidden frog.

2. Plaza Mayor

   Churrigueresque Baroque and a student atmosphere.

3. Salamanca Cathedral (Old and New)

   Two cathedrals joined together: Romanesque and Gothic-Plateresque.

4. Casa de las Conchas

   Civic Gothic and a library.

5. Roman Bridge of Salamanca

   Fifteen original Roman arches over the Tormes. The best place to see both cathedrals together at sunset.

6. Convent of San Esteban

   A Plateresque façade carved like an altarpiece and, inside, Churriguera’s gilded altarpiece. The cloister costs extra.

7. Convent of Las Dueñas

   An irregular five-sided cloister with capitals full of monsters and skulls. The nuns sell biscuits at the door.

8. La Clerecía

   You climb the Baroque towers via the Scala Coeli and come out onto a walkway at rooftop level.

Day trips from Salamanca

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

• Guided tour of Salamanca ★ 4.9 (50 reviews)
• La Alberca and Mogarraz

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Curious facts about Salamanca

• Finding the frog carved on the University façade brings good luck, according to student tradition.

Typical food of Salamanca

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 Salamanca from your kitchen).

Hornazo de Salamanca

A pie filled with pork loin, chorizo, ham and hard-boiled egg. It’s eaten in the countryside on Lunes de Aguas, a Salamanca festival held after Holy Week.

• Serves 8
• 2 h

Ingredients

• For the dough: 500 g flour, 20 g fresh yeast, 2 eggs, 100 ml white wine, 100 ml oil or lard, 1 teaspoon of paprika, salt
• 300 g marinated pork loin, in slices
• 200 g sliced chorizo
• 150 g sliced serrano ham
• 3 hard-boiled eggs
• 1 egg for glazing

How to make it at home

1. Dissolve the yeast in the warm wine and knead with the flour, eggs, oil, paprika and salt. Leave to rest for an hour.
2. Lightly brown the pork loin in a frying pan.
3. Divide the dough in two and roll out one half on the baking tray. Layer the pork loin, chorizo, ham and sliced hard-boiled egg.
4. Cover with the other half, seal the edges, decorate with strips of dough and brush with egg.
5. Bake at 180 °C for about 45 minutes, until golden.

The trick: Best warm or cold: the filling settles and it cuts better.

Frequently asked questions about Salamanca