Ruta de la Plata

The cuisine of León is rich in both produce and tradition. A wide range of restaurants can be found in the old quarter known as the Barrio Húmedo as well as in many other parts of the town, with fairly reasonable prices and ample and varied menus.
The most characteristic thing in the city is el tapeo or to savour small servings, which unlike in other towns are free and come with the wine or whatever other drink you order. The local cuisine is very closely linked to good meat: lamb, veal and pork prepared in a variety of ways.

The most significant are roasted suckling lamb, cured pork sausage meats and cecina (cured beef, or a variant that is more difficult to find due to being exquisite, cured goat meat). Game dishes, too (whether cooked or in cured sausages). Botillo del Bierzo (a large, rustic pork sausage stuffed with meat still on the bone). Cocido Maragato (a chickpea stew with a variety of meats and vegetables). Olla Berciana (a vegetable and bean stew with a variety of meats). Liebre con Arvejas (hare and peas). Truchas (trout) lets not forget the thousands of kilometres of trout-fishing rivers that flow through our province. Ancas de Rana (frogs legs). Morcilla leonesa (the local variety of blood sausage).

Produce from the market gardens of León (white beans, green beans, tomatoes, leeks, peppers&). Fine fruit (cherries, apples, pears&) and good cheeses (the one from Valdeón is worthy of especial attention).

Good desserts, amongst which we may highlight the following, from an endless list: cakes and pastries such as Mantecadas de Astorga; Imperiales de la Bañeza; Nicanores de Boñar; Amarguillos de Sahagún; fruit in syrup from El Bierzo, candied Chestnuts and Chestnuts in syrup, yemas (made with egg yolks and sugar), Huesos de Santo (a sweet, almond-flavoured confection known literally as Saints Bones), etc.

Not to forget the good wines that our land produces: Bierzo, Tierras de León ( Valdevimbre, Los Oteros).

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