Fodor's Travel

"The cochinillo, roasted in a wood-fire oven, is a great choice."

National Geographic

"According to ritual, the waiter divides it into serving portions using the edge of a plate to demonstrate the roast's crisp perfection on the outside and the meat's melt-in-the-mouth tenderness on the inside."

Lonely Planet

"Set in a delightful 18th-century building in the shadow of the aqueduct, Mesón de Cándido is famous for its cochinillo asado (roast suckling pig)."

Raisa Gabrielli

"You will never forget the taste and smell of their food. ‘El Mesón de Cándido’ is one of the best-known restaurants in Segovia, famous for its suckling pig. It’s pretty good."

The Telegraph

"Deservedly renowned throughout Spain and beyond for its roast suckling pig, as well as other regional specialities. Eating at Cándido is the quintessential Segovia experience."

Josephine Quintero

"One of the region's better-known restaurants, Meson de Candido is located in a 15th century home, close to the Roman aqueduct. The restaurant is famed for its roast suckling pig (so tender they carve it for you with the side of a plate). A favourite amongst locals, it is always busy, so reservations are recommended."

Danielle Teunis

"An institution that defined the traditional dishes of Segovia from its opening in 1786. The now fourth generation family run restaurant has a charming interior in traditional Segovian style. Must try’s include the world famous Roasted Suckling Pig."

Tamara Gruber

"The whole town is famous for its roast suckling pig, but perhaps none more than Meson de Candido, which serves the pig whole and cooks it so tender they cut it with a plate."

Javier Rioja

"A perfect piece - highly recommended."

Dean Curtis

"Save room for the special Segovian layer cake, ponche segoviano."