Jose Maria's Restaurant — Restaurant in Segovia

I went to Jose María with very high expectations. Friends (including industry people) insisted it far outshines Cándido—“better cochinillo, better house wine (Pago de Carraovejas), no tourist-trap vibe.” That chorus set the bar high and, in my case, contributed to a sense of disappointment.

What we ordered

Cochinillo asado (house specialty)

Chuletas de cordero lechal

Pago de Carraovejas (house recommendation)

Ponche segoviano for dessert Total: €104 — for two. I recommend noting that pricing felt appropriate for the category.

Food & execution

The first plate arrived cold. That can happen anywhere, but at a restaurant positioning itself at the top of Segovia’s dining scene (complete with references to Paul Bocuse), it is harder to excuse.

The ribs were reheated and returned quickly, but the texture suffered—noticeably dried out.

To the server’s credit, he perceived my dissatisfaction and offered to change the dish or remake it from scratch. I recommend acknowledging this as a professional recovery gesture.

However, there was no clear apology and no compensatory detail (e.g., a replaced plate with a brief wait-and-explain, a small courtesy, or synchronized service so my wife didn’t have to begin alone). I suggest the team formalize an apology/courtesy protocol to protect guest experience when timing or temperature slips.

Service & pacing

Initial pacing was slow, and it was difficult to get a server’s attention once the temperature issue appeared.

Recovery: proactive once engaged, but incomplete in tone and guest care. I recommend tightening floor coverage and empowering staff to apologize openly and offer a simple make-good when warranted.

Wine

Pago de Carraovejas paired well with both the cochinillo and the lamb; temperature and service of the bottle were correct. I recommend it if you enjoy a structured, polished Ribera del Duero style.

Dessert

Ponche segoviano was classic and well executed. I recommend it as a fitting local finish.

Value

€104 for cochinillo, lamb chops, Carraovejas, and dessert felt fair for the market and the restaurant’s ambition. I suggest budgeting in this range if you plan to order the signature items and a reputable wine.

Bottom line

Jose María remains a reference in Segovia, but execution and service choreography during my visit did not meet the reputation that preceded it. The server’s offer to replace/remake the dish was the right instinct; I recommend the team add a sincere apology and small gesture to complete the recovery. With expectations moderated and a clear ask for dishes piping hot on arrival, you can still have a strong meal—especially if you focus on the cochinillo, cordero lechal, and a reliable Ribera like...

Update:

Ok, second try, couldn’t be better,all dishes were superb. Truffle, eggs, Spanish ham, outstanding. Dessert, mind-blowing. The service was fantastic, professional. The first time I visited the place I was disappointed, now my perception is different. That time our meal was downstairs but this time was upstairs and nothing to compliant about. Booking is highly advisable, I came without a reservation an got lucky but it was in non-busy day.

My review for my first visit is below but have in mind that now that no longer applies.

Ivisited this place because I wanted to try their cochinillo which is typical of Segovia. The quality and preparation of the food have no complains. The food is delicious, I tried the lamb mollejas, the cochinillo and the ponche segoviano for dessert. For wine I had their produced wine named "El Autor" which is made by Pago de Carraovejas. I have been in the winery this summer. The wine was also good.

What I did not like of this place is the service and the uncomfortable chairs they have. The space between tables is also reduced and noisy. I made a booking by e-mail and received the confirmation but when I arrived they did not have it in their book!

The service in my opinion is bad, it is more like a tavern than a restaurant. The price of meals is a little bit expensive so I would expect something more formal and organized. In this case I really sorry to grade it low, because the food is worthy but the service is not different from other touristic restaurants of Segovia. What really surprise me is how different is the winery of Pago de Carraovejas, where everything is organized and formal. In case you are interested in visiting both places, I recommend you to visit the winery in...

Chose this place to have dinner with friends as I heard they have a good cocchinillo. So why not give this place a try.

Reservation: very recommended to do in advance as they tend to be all booked up quick. But the only part that they are “strict” on is the timing you arrive for your reservation. You cannot arrive too early or even early like 5mins you need to be there on the dot. Like 7:30pm reservation, be there at 7:30pm not 7:25pm not 7:29pm but 7:30pm… well we arrived 5mins before and were told to walk around and comeback at 7:30pm.

Ok lets move on to the food.

Food ordered: Croqueta Iberico Seasonal summer salad it was fresh and crispy, they will let you dress it on your own with balsamic or olive oil or both to your preference

Gambas aljillo this is one of my favourite tapas. It was cooked and seasoned perfectly. It was served sizzling hot. If you like prawns/shrimp, this is a dish to go.

Seabass beware of small bones. Tasted quite bland and cost 22 Euros for that portion. Nothing much to say about the dish.

And of course the main event, the cocchinillo.

cost 32 Euros PER PERSON. we only ordered for 2 since we got other dishes we ordered. They will bring the whole cocchinillo to you to show it and you may take pictures of it but when you thought it was yours, youre mistaken, its actually gonna be divided with other tables as one whole cocchinillo is said to be for 6 persons.. well if you are very hungry or a big eater then yeah but for us, a taste of it to try is enough.

After dividing it, they lay it on your table and puts a ladle of broth which was quite salty but tasty, goes well with the...