Several of the dishes and preparations of the Burgos gastronomy have gone beyond the provincial limits and stand on the top of the Spanish national culinary art. No doubt the Oscar goes to the Suckling lamb roasted in a wood oven. But don’t leave without tasting the garlic soup, the fried Morcilla, beans from Ibeas, the local snails, or the Burgos fresh cheese.
The local cuisine has been deeply influenced by the unusual diversity of climates and ecosystems which have resulted in the most varied, delicate and healthy raw materials: vegetables, garlic, onions, potatoes, mushrooms, fruits, legumes, suckling lambs, red meats and game meats, snails, honey, rice morcilla, all kind of pork sausages, fresh cheeses and others made form cured sheep’s milk and, artisan breads… The delicate handwork of local chefs will allow you to discover delicious and organic dishes that will evoke the joy of the most authentic and traditional dining pleasures.
Its excellent wines deserve a separate chapter…