If we do our Camino in summer it is very important to leave Burgos early to avoid the sunny roads without shade before arriving at Hornillos del Camino. We leave the city from the Cathedral until we reach the bridge of Malatos, leaving the Monastery of Las Huelgas and the Hospital del Rey on our left. We leave the road on the right and take a path that leads us to Villalbilla.
We cross the railway tracks and continue until we cross the river again over the Archbishop’s Bridge and enter Tardajos, which welcomes us with an elegant 18th century transept. We leave the road and take a country road that crosses the small valley of the river Urbel. Formerly it was a complicated access due to the floods of the river that devastated the land. Hence the well-known saying: “From Rabé to Tardajos, you will not lack for work; from Tardajos to Rabé Free us, Dómine!” We arrive at Rabé de las Calzadas. The Camino continues for nine kilometres along rural roads between cereal fields.
We reach the highest point of the stage and descend along the Cuesta de Matamulos to the valley of the river Hormazuelas.
Already in Hornillos, we will be able to see a village street crowned at the end by a parish church, after which we will be able to observe a beautiful sunset over the golden fields of cereal.
We can stick to the Burgos – Hornillos del Camino stage or extend it and do 31 km to Hontanas, which has several hostels. Or go to San Bol, which has a lonely hostel in the middle of the vastness. It is not an easy stage for the cyclists, who will have to get off the bike in some sections and cover them on foot.
In the summer months it is essential to carry a water bottle full of water, sunscreen and sun visors or hats to protect you from the scorching sun. In winter, on the other hand, we will need good warm clothes to resist the frost.
Places of interest
- Hermitage of the Virgin of the Monastery – Rabé de las Calzadas
- Palace of the Count of Villariezo – Rabé de las Calzadas
- Parish Church of San Román Mártir – Hornillos del Camino
- Burgos black pudding
- Fresh cheese from Burgos
- Suckling lamb