As a pilgrim in the Camino de Santiago Francés, you will not only enjoy its spectacular landscapes, and its endearing people; but also its famous cuisine that will make our trip as complete as possible in every way.
The lunch / dinner will be a place to get more fraternization and get closer with other pilgrims. This meeting of people will help you to know better what will eventually be "The true meaning of the Camino de Santiago"
First of all, we present you with a small brushstroke of the gastronomic offer of the main cities through which you will pass without realizing the Camino de Santiago from Roncesvalles to Logroño:
This beautiful city is not only known worldwide for its San Fermin Holidays, its varied cuisine will help us regain strength after our walk. The culture of Tapeo and its Pintxos in Street Estafeta or in the Plaza del Castillo They are a must for all who visit. Not in vain both Euskadi and Navarra represent the Spanish Top of haute cuisine.
We went from the bars of Pamplonicas bars to Estella's table. The most popular dishes in the area are:
The roasted goat It is the typical dish. The salad will be the best company for the tasty meat, all of them watered with good reds or clearings of the region.
As dessert Urbasa Cheese - Andia. And to facilitate the digestion a Cup of pacharán (anise with stallions or sloes)
A dish for the cold winter days are the "Clavetes" or red beans with bacon. And it is in this season when the rich, but expensive Black Truffle is collected.
In Spring we recommend the fresh asparagus or vegetable stew, accompanied by artichokes among other seasonal vegetables.
On the other hand, any season of the year is good for eating Piquillo peppers, stuffed with meat or fish, alone as an accompaniment to meat or in salad as an entree. Scrambled mushrooms from the end of September to the end of November. Also the Cordero al Chilindrón, the "Ajoarriero" and the beans Pochas.
The next section of the Camino de Santiago where we will focus is the one that runs between the cities of Logroño to Burgos, being the beginning and end of the stage the gastronomic points of greatest culinary attraction:
Already in land Riojanas we return to the world of Tapas and Pinchos that are concentrated mainly in the bars of the Laurel Street and San Juan. We can not decant for any particular pin or tapa, since each Bar has its specialty, which represents a good excuse to make the phrase effective "We're going to Pinchos". But let's not forget, especially in La Rioja, that there is not a good meal without a Rioja Good Wine. Multiple Bódegas have their operations center in Logroño, where we highlight The Bodegas del Marqués de Murrieta.
Of Burgos to León let's not forget to leave a little space for Asados de Cordero, cecina, sausages ...
In this city of Burgos gastronomy is concentrated around a plate "Asado de lamb suchal". Without forgetting its famous rice pudding, its cheeses: fresh, cured sheep that make this magnificent land known. The rotten pot made with the red beans of Ibeas are also a delicious dish in any epic of the year. All these products watered by a good wine DOO designation will be the final touch.
We continue our gastronomy and we enter the Leonés páramo focusing mainly on its capital, the stretch of the Camino that runs from Leon to O Cebreiro:
We arrived at León from the hand of being The Spanish Capital of Gastronomy 2018, what better excuse to make a stop on our way to Santiago de Compostela. Not in vain is the province has more food protected throughout the national territory.
The "Wet" and the "Romantic" neighborhoods they compete for the best tapen bars in the city.
The queen of the Leon rivers is the trout, and its thousand varieties of preparations make it the silver king of Leonese gastronomy.
The typical sausages are the cecina, chorizo and blood sausage, and regarding the meat of livestock, nothing better than a stew of beef, cow, beef or a lamb in the oven. Hunting is represented by roe deer, wild boar, hare and quail or partridge.
The Leonese confectionery is made up of exquisite delicacies: "The nicanores", "The imperial ones", the syrupy fruits and the shortcakes. Also note the excellent Vinos del Bierzo, Valdevimbre and Los Oteros.
And in our final rent to the Cathedral of Santiago de Compostela, the Cheese and octopus will be the main delicacies that we can taste in the section of the last 100 kms of the French Way from Sarria to Santiago:
It stands out fundamentally for its famous "Tetilla cheese", and that is one of the Galician cheeses with the most international fame. They have Protected Designation of Origin. Of odor and smooth flavor, at the same time of creamy that it turns into a good accompaniment in any moment. This is what usually makes it suitable for any palate. Sliced or melted will delight those who try it. Soria conical, concave-convex make it unmistakable to the eye. Queixerías Bama is one of the best known for the quality of its product.
Famous and known for its famous octopus, you can not pass by without tasting it in any of its famous pulperias.
Santiago de Compostela
As a final touch we can go to the old town of Santiago de Compostela, the end of our Camino de Santiago Francés. From tapas or sitting at the table the gastronomic offer of bars and restaurants will give the pilgrim the final icing on this thousand-year pilgrimage route!