Parador de Caceres

14th Century Palace


Nestled within the historic walls of Cáceres, a UNESCO World Heritage city, Parador de Cáceres is a captivating blend of timeless elegance and rich cultural heritage. Housed in a meticulously restored 14th-century palace, this enchanting retreat invites guests to embark on a journey through history.

As you enter the Parador, you are transported to a bygone era of regal splendor. The grand courtyard, adorned with arches and intricate stonework, exudes a sense of awe and wonder. Each room and suite is a harmonious fusion of modern comfort and medieval charm, providing a tranquil haven amidst the bustling city.

General Services

General Services
  • Air Conditioning
  • Bar
  • Bureau de Change
  • Car park: Limited spaces, no reservations.
  • Conference suites and meetings
  • Credit Cards
  • Distance to Airport: 89 km.
  • Distance to Train Station: 3 km.
  • Garden
  • Heating
  • Lift
  • No animals allowed
  • Parking (without security, limited places)
  • Piped Music
  • Restaurant
  • Satellite Dish
  • Canal plus
  • Double Rooms (double beds): 8
  • Easy access rooms: 1
  • Minibar
  • Places: 78
  • Rooms with Lounge Area: 1
  • Safety Deposit Box
  • Telephone in bedrooms
  • Television
  • Twin Rooms: 28


  • Feria de mayo (May Festival): last week in May, Cáceres.
  • San Jorge: 22nd and 23rd of April, Cáceres.


  • Gliding
  • Golf
  • Horse Riding
  • Horse Routes
  • Hot Air Ballooning
  • Mountain Biking
  • Rambling
  • Trekking

Interesting Places

  • Cáceres.
    Provincial Museum.
    Palaces, ancestral homes.
  • Coria-Sierra de Gata (71 km.)
  • Cave of Maltravieso. Cave paintings.
  • Malpartida de Cáceres, Vostell Modern Art Museum (15 km.)
  • Virgen de la Montaña Sanctuary. View of Cáceres.

Regional Menu

Try the Iberian pork loin with Casar cheese.

Rosemary roast goat kid, merluza a la cacereña (hake dish), ancas de rana a lo mozárabe (Arabic-style frogs’ legs), roast young lamb shank with patatas a lo pobre (potatoes with green peppers and onions), and roast suckling pig... Where do you begin?