The fundamental thing about Toro gastronomy is the quality of its agricultural products, together with the fact that it is a well-connected and passing place, which is why it has always had products from other sources such as fish, which has an important specific weight in the regional recipe book, as well as the pork products, whose sausages are essential on the Tores tables: chorizos, loins and chichas (picadillo) make an excellent start to the meal.

Legumes are essential in the regional cookbook, with some great chickpeas that make stew one of their most important dishes. Garlic is a highly valued crop and an indispensable condiment in this kitchen, especially in two dishes: garlic soups, humble but comforting, and cod with garlic arriero, where paprika and potato together are equally protagonists. The vegetable garden of these lands also produces excellent asparagus and vegetables, and when it comes to roasts, suckling lamb takes on special relevance alongside suckling pig, here called tostón.

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