{"id":115957,"date":"2019-01-28T00:29:44","date_gmt":"2019-01-28T00:29:44","guid":{"rendered":"https:\/\/www.mundiplus.com\/gastronomy-on-the-french-way-of-saint-james\/"},"modified":"2019-01-28T00:29:44","modified_gmt":"2019-01-28T00:29:44","slug":"gastronomy-on-the-french-way-of-saint-james","status":"publish","type":"post","link":"https:\/\/www.mundiplus.com\/en\/blog\/gastronomy-on-the-french-way-of-saint-james\/","title":{"rendered":"Gastronomy on the French Way of Saint James"},"content":{"rendered":"

The Gastronomy on the French Way of the Camino de Santiago<\/strong> is something you will truly enjoy as a pilgrim on the French Way<\/a>. Not only will you enjoy the spectacular landscapes and the warmth of the people, but also its renowned gastronomy, which will make your journey a truly complete experience in every sense.<\/p>\n

Meals and dinners will be a place for greater fraternisation and connection with other pilgrims. This gathering of people will help you better understand what, in the end, will be “The true meaning of the Camino de Santiago”<\/b>.<\/p>\n

WHERE TO EAT ON THE CAMINO DE SANTIAGO FROM RONCESVALLES TO LOGRO\u00d1O<\/span><\/a><\/h2>\n

PAMPLONA<\/b><\/span><\/h3>\n

We begin our journey through the gastronomy of the Camino de Santiago in the beautiful city of Pamplona, which is not only world-famous for its San Ferm\u00edn Festival but also for its diverse gastronomic offering, which will help us recharge after our walk. The culture of “tapeo” (tapas) and its *pintxos*, which are concentrated around Calle Estafeta and Plaza del Castillo<\/b>, are a must for anyone visiting. No wonder both the Basque Country and Navarra represent the top Spanish regions for fine dining.<\/p>\n

\"pintxos-pamplona-camino-frances\"<\/p>\n

ESTELLA<\/b><\/span><\/h3>\n

As we continue through the gastronomy on the Camino de Santiago, we move from the bars of Pamplona to the tables of Estella. The most well-known dishes in the area include:<\/p>\n

The typical dish is roast suckling pig<\/b>, best accompanied by a fresh salad to complement the tasty meat, all washed down with some fine red or white wines from the region.<\/p>\n

For dessert, try the Urbasa – Andia Cheese<\/b>. And to aid digestion, a glass of *pachar\u00e1n* (anisette with sloes or blackthorn).<\/p>\n

A dish for the cold winter days are the \u201cClavetes\u201d or red beans with bacon. This season also marks the harvesting of the rich but expensive black truffle.<\/p>\n

In spring, fresh asparagus or a vegetable medley with artichokes and other seasonal vegetables are recommended.<\/p>\n

Another dish to enjoy year-round is piquillo peppers<\/b>, stuffed with meat or fish, served alone as an accompaniment to meats or in a salad as a starter. Scrambled mushrooms are available from late September to November. Also worth trying are the Lamb Chilindr\u00f3n, “Ajoarriero” (garlic cod), and “Pochas” beans.<\/p>\n

We continue our gastronomic journey on the Camino de Santiago through the cities of Logro\u00f1o to Burgos<\/a>, two places known for their culinary attractions:<\/p>\n

LOGRO\u00d1O<\/b><\/span><\/h3>\n

Now in the region of La Rioja, we return to the world of Tapas and Pinchos, which are also a key part of the gastronomy on the Camino de Santiago. These can mostly be found in the bars on Calle Laurel and San Juan<\/b>. We can\u2019t pick just one pincho or tapa, as each bar has its specialty, making it the perfect excuse to live up to the phrase “Let’s go for Pinchos”<\/b>. But let’s not forget, especially in La Rioja, that a good meal isn’t complete without a fine Rioja wine. Numerous wineries have their operations in Logro\u00f1o, with the Marqu\u00e9s de Murrieta Winery standing out.<\/p>\n

On the stretch of the Camino de Santiago from Burgos to Le\u00f3n<\/a>, don’t forget to leave some room for roast lamb, cecina (cured beef), and chorizos…<\/p>\n

BURGOS<\/b><\/span><\/h3>\n

In this Burgos city, gastronomy revolves around the dish \u201cRoast suckling lamb\u201d<\/b>. We also can\u2019t miss the famous rice morcilla (black pudding), and their cheeses: fresh and cured sheep’s cheese, which showcase the magnificence of this land. *Olla podrida*, a stew made with red beans from Ibeas, is also a delicious treat at any time of the year. All of these products, accompanied by a fine wine from the Ribera del Duero, will make the perfect final touch.<\/p>\n

\u00a0<\/b><\/h3>\n

Continuing our journey through the gastronomy of the Camino de Santiago, we move into the Castilian plains, focusing mainly on the capital of the region, in the stretch of the Camino de Santiago from Le\u00f3n to O Cebreiro<\/a>:<\/p>\n

LE\u00d3N<\/b><\/span><\/h3>\n

We arrive in Le\u00f3n, which was named Spain\u2019s Capital of Gastronomy 2018<\/a>, the perfect excuse to take a break on our journey to Santiago de Compostela. It is no surprise that this province has the highest number of protected foods in all of Spain.<\/p>\n

The \u201cH\u00famedo\u201d and \u201cRom\u00e1ntico\u201d neighbourhoods<\/span><\/strong> are competing to offer the best tapas bars in the city.<\/p>\n

The queen of the rivers of Le\u00f3n is the trout, and its many varieties of preparation make it the king of Le\u00f3n\u2019s gastronomy.<\/p>\n

Typical cured meats include cecina, chorizo, and morcilla<\/b>, and when it comes to meats, nothing beats a hearty stew made with beef, cow, ox, or roast lamb. Game meats such as roe deer, wild boar, hare, and partridge or quail also feature prominently.<\/p>\n

Le\u00f3n\u2019s desserts include exquisite treats: \u201cNicanores\u201d<\/b>, \u201cImperiales\u201d, candied fruits, and *mantecadas* (buttery biscuits). Also worth noting are the excellent wines from Bierzo, Valdevimbre, and Los Oteros.<\/p>\n

While in Castilian-Leonese lands, we must not forget the famous *Cocido Maragato*, \u201cthe only one eaten backwards.\u201d<\/p>\n

And as we approach the final stretch towards the Cathedral of Santiago de Compostela, an important part of our gastronomic journey on the Camino de Santiago is found in Galicia, where cheese and octopus will be the main delicacies we can taste in the last 100 km stretch of the Camino de Santiago organised from Sarria<\/a>.<\/p>\n

For more details on this stretch of the Camino Franc\u00e9s, we have highlighted the best restaurants to eat at and their specialities<\/a>.<\/p>\n

ARZ\u00daA<\/span><\/b><\/h3>\n

Arz\u00faa is renowned for its famous “Tetilla Cheese”<\/b>, one of the most internationally famous Galician cheeses. It holds a protected designation of origin. With a mild aroma and flavour, and a creamy texture, it makes for an excellent accompaniment at any time. Its shape, conical with concave-convex sides, makes it unmistakable. *Queixer\u00edas Bama* is one of the most well-known producers for the quality of its product.<\/p>\n

\"Eating<\/p>\n

MELIDE<\/b><\/span><\/h3>\n

Famous and renowned for its octopus, which you simply cannot miss trying in any of its famous “pulper\u00edas” (octopus restaurants).<\/p>\n

SANTIAGO DE COMPOSTELA<\/span><\/b><\/h3>\n

As the grand finale of the Gastronomy on the French Way of the Camino de Santiago, we can head to the historic centre of Santiago de Compostela, the end of our Camino de Santiago journey. Whether enjoying tapas or dining at a table, the gastronomic offerings at the bars and restaurants will give the pilgrim the final touch to this ancient pilgrimage route!<\/p>\n

In Galicia, we must not forget the sweetest side of our journey, a treat for our palates as we complete our Camino de Santiago. The famous *Tarta de Santiago* (Santiago cake) and its *filloas* (Galician-style pancakes) will leave us with a perfect end to our pilgrimage. Most of the organising agencies of the Camino de Santiago<\/a> recommend these gastronomic delights to our clients, and we at Viajes Mundiplus are confident that you will enjoy them.<\/p>\n

\"Tarta<\/p>\n","protected":false},"excerpt":{"rendered":"

The Gastronomy on the French Way of the Camino de Santiago is something you will truly enjoy as a pilgrim on the French Way. Not only will you enjoy the spectacular landscapes and the warmth of the people, but also its renowned gastronomy, which will make your journey a truly complete experience in every sense. […]<\/p>\n","protected":false},"author":1,"featured_media":82891,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[534],"tags":[],"class_list":["post-115957","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"_links":{"self":[{"href":"https:\/\/www.mundiplus.com\/en\/wp-json\/wp\/v2\/posts\/115957","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.mundiplus.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.mundiplus.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.mundiplus.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.mundiplus.com\/en\/wp-json\/wp\/v2\/comments?post=115957"}],"version-history":[{"count":0,"href":"https:\/\/www.mundiplus.com\/en\/wp-json\/wp\/v2\/posts\/115957\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.mundiplus.com\/en\/wp-json\/wp\/v2\/media\/82891"}],"wp:attachment":[{"href":"https:\/\/www.mundiplus.com\/en\/wp-json\/wp\/v2\/media?parent=115957"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.mundiplus.com\/en\/wp-json\/wp\/v2\/categories?post=115957"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.mundiplus.com\/en\/wp-json\/wp\/v2\/tags?post=115957"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}