Technically the destination is named San Cristobal de Cea, but it’s not often used. And my guidebook’s recommended night stop was Osiera, where the albergue is housed in an out building of the monastery. But it was another 10 km off the direct route, and my feet preferred an earlier stop. The guidebook also rated today’s stage as “very hard”, but it was vague as to whether the very hard bit was in the 22 km I’d already completed, or whether it was still to come!
Today’s walk was mostly beautiful paths and seldom used roads and tracks through the forest – except for the initial hour, which was the inevitable exit from a big city, combined with an ascent of 300m. Instead of yesterday’s industrial ugliness, today it was the suburbs on the north bank of the river. The camino crossed the spectacular 11C stone bridge, which is very high above the river, which is perhaps what makes it so spectacular. To get a photo one would need to descend to river level, and that never really occurred to me as a viable option! The other downside of the exit was doing it during morning rush hour and the resultant waft of fumes. Europeans love their diesel vehicles!
The town of Cea is famous for its bread. Mind you, in north American terms, any town in Spain with a bakery would be famous for its bread! Cea’s bread is based on the techniques and recipe developed at the Osiera monastery in the 12thC, and is now protected as to its geographical origin. And it tastes really good!
2saunter 