If you ask what to eat in León, the answer is simple and delicious: tapas, cecina, botillo, and morcilla, always accompanied by a good local León wine (Tierra de León) or a vermut. Leonese gastronomy is one of the richest and most varied in Spain, and its tapa culture is famous throughout the country. You cannot leave without tasting the star products of its culinary tradition.
Leonese Tapas (Tapeo Leonés)
León is known as the capital of the free tapa. When you order a drink, you will automatically receive a generous tapa, which can range from a portion of potatoes with spicy sauce, croquettes, or a piece of morcilla.
- El Barrio Húmedo (The Wet Quarter): This is the heart of the tapas scene. In the Barrio Húmedo, every bar competes to offer the best and most original tapa. It is an immersive experience that allows you to practically have dinner based on small tastings.
- El Barrio Romántico (The Romantic Quarter): A quieter, but equally excellent, alternative for enjoying local flavors.
León Cured Meats (Embutidos)
León is a land of high-quality cured meats. If you are staying in a comfortable place like My Palace, we recommend dedicating an entire afternoon to tasting these delicacies of Leonese gastronomy.
- Cecina de León: The Smoked Treasure
- Cecina de León is the star product, with a Protected Geographical Indication (PGI). It is cured, salted, and smoked beef, served in thin slices. Its intense flavor and unmistakable texture make it unique.
- Morcilla de León: The Flavor of Winter
- Unlike other Spanish black puddings (morcillas), the Leonese version does not contain rice, but rather onion, lard (manteca), and spices, which gives it a soft texture and a powerful flavor. It is served fried or spread on bread.
Traditional Stews and Dishes
In addition to tapas, Leonese cuisine offers hearty dishes perfect for the climate.
- El Botillo del Bierzo: A cured sausage made from various cuts of pork, seasoned and cured, which is cooked and served with cachelos (boiled potatoes) and vegetables.
- Cocido Maragato: Typical of the Maragatería region. The peculiarity is that it is eaten “in reverse”: first the meats, then the chickpeas and vegetables, and finally the soup.
When you return to rest after an intense gastronomic day, at My Palace you can remember the flavors of one of the best cuisines in northern Spain. Enjoy your meal!