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One of the most typical dishes of Burgos gastronomy is the “olla podrida” (rotten pot) cooked with red beans from Ibeas de Juarros and various meats and where there is no lack of blood sausage.
Burgos blood sausage, whose ingredients are blood, onion, fat and rice, has great fame throughout the national territory.
The restaurants have wood ovens where they prepare suckling lamb and suckling pig in a traditional way.
The trout from the Arlanzón River and the crabs that come from different rivers in the province are of great quality.
Apart from the fresh cheese from Burgos there are many varieties of cheeses in the province. One of the most popular desserts in Burgos gastronomy is made with fresh Burgos cheese, honey and walnuts and it is called “grandfather’s dessert.”
With regard to pastries, mention the “yemas de Burgos”, “los canelitos del Cid”, torrijas and “Chevaliers” (cake filled with cream and covered in almonds with icing sugar)
If the meal is also accompanied by a good Ribera del Duero or Ribera del Arlanza wines, everything will be perfect.