What to see in Zaragoza

Zaragoza highlights

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

1. Basilica of El Pilar

   The patron saint of Aragon, by the Ebro.

2. La Seo

   A cathedral with a UNESCO-listed Mudéjar tower.

3. Aljafería

   A taifa palace and home of the Aragonese parliament.

4. Central Market

   Modernista architecture and local produce.

5. Expo 2008

   A riverside park and the Bridge Pavilion.

6. Roman Theatre of Caesaraugusta

   1st-century Roman seating excavated below street level, with a museum above and a walkway over the ruins.

7. Museo de Zaragoza

   A building from the 1908 Exhibition: archaeology from Caesaraugusta downstairs and a room with several Goyas upstairs. Free entry.

8. Puerta del Carmen

   A neoclassical arch from 1789 that still bears the shrapnel marks of the Sieges of 1808 and 1809.

9. Third Millennium Bridge

   A 216-metre white concrete arch over the Ebro. You can walk across to the Ranillas meander.

Day trips from Zaragoza

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

• Basilica of El Pilar ★ 4.8 (49 reviews)
• Tapas tour of El Tubo ★ 4.9 (63 reviews)

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Typical food of Zaragoza

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 Zaragoza from your kitchen).

Ternasco asado (roast young lamb)

Aragon’s young lamb, with its own designation, roasted with baker’s potatoes, garlic and white wine: Zaragoza’s celebration dish.

• Serves 4
• 2 h

Ingredients

• 1 shoulder or 1/4 of a Ternasco de Aragón (about 1.5 kg)
• 4 potatoes
• 1 onion
• 4 garlic cloves
• 150 ml white wine
• Olive oil, salt, thyme and rosemary

How to make it at home

1. Slice the potatoes thinly and the onion into strips, and place them in a roasting dish with oil and salt.
2. Lay the lamb on top, salt it and pour over the wine, the crushed garlic, the herbs and a drizzle of oil.
3. Roast at 170 °C for 1½ hours, turning it halfway and basting it with its juices.
4. Turn up to 200 °C for the last 15 minutes so the skin turns golden and crisp.

The trick: Ask the butcher to cut it into pieces: it’s easier to share and cooks more evenly.

Frequently asked questions about Zaragoza