In all the region it is offered a very high quality cookery. It stands out the roast lamb, a mess extended in all the province and , over all, in the lands of the Duero, the succulent meat and vegetables dish, the soups of garlic, the lentils from Burgos, the pig minced meat or the Castilian sewen.

It is also very famous the blood pudding, the fresh cheese from Burgos and the ewe cheese, the haricots from Ibeas and the beans from Belorado.
And in confectionery, the gemmas from Burgos or the candied pine kernel from Aranda de Duero. The Ribera del Duero produces red and claret wines of a very high quality, and are protected by its guarantee of origin.

Typical Courses

Roast Lamb, the sucking lamb, suckled in the area of the Ribera del Duero, does not hide its predominance over the tableclothes in Burgos. The best restaurants, and among them La Parada del Cid, give the evidence of its significance. Roast heads and stewed lamb legs complete the benefit that the cookery of Burgos makes from this animal.

Blood Pudding from Burgos, the ancient carts from the century XVIII that connected Castilla with Valencia contributed to the blood pudding from Burgos with the rice, which together with the onion, the lard and the pink blood make it so characteristic. Variants of this famous blood pudding can be found as you travel across the villages of Burgos.

Soups of Garlic, as synonymous of replete stomach and satisfied spirit you can taste a so delicious course as the soups of garlic -with eggs, paprika, oregano, garlics and "bobo" bread-.

Wines

Wines from the Ribera, the wines from the Ribera del Duero have as base the Red from the Country or Tempranillo -variety that contributes to them with an intense taste and a fruit bouquet- and together with the Merlot, Cabernet, Sauvignon and Garnacha make a powerful wines, very well structured and of a so characteristic cherry colour.

Desserts

Cheese from Burgos, when we think in the specialities from Brugos it can not be avoided to mention the Cheese from Burgos, fresh cheese with a light taste to goat milk, and extremely known and appreciated in all the country. With the only transformation that consists in the tactical fermentation, its freshness and mildness is usually accompanied with the sweetness of the jelly, some walnuts or the honey from Barbadillo del Mercado or from the mountain region of Salas de los Infantes.

Fried Milk, a very extended and typical dessert, and above all in the north of the country, that takes benefit from the milk in order to give a so good delights and that can be served both hot and cold.