The culinary variety of Valladolid is faithful to tradition; however, it has also managed to make the leap to the latest trends in kitchen. Aroma, color and flavor blend the past with the future: top cuisine and traditional cuisine come together to meet the needs of the most demanding traveler.
The star dish of Valladolid kitchen, as the provincial, is without a doubt the suckling lamb, and if possible, accompanied by any of the varieties of bread of Valladolid. An infallible culinary bet.
“Tapas” have given international fame to Spanish gastronomy, and Valladolid holds the undisputed title of Capital of the “Tapa”. Our bars and restaurants are filled with these jewels of the kitchen in miniature for the enjoyment of residents and visitors, as a perfect accompaniment to the traditional gastronomy and of the more contemporary elaborations and of course, of the most prestigious Spanish wines.
Spain Square offers every morning a traditional market within the one the best vegetables, fruits and flowers can be acquired. Furthermore there exist some other markets: the oldest one, Val Market, inspired in Les Halles of Paris, was built between 1878 and 1892; or Campillo Market, from 1956.
The Main Square, old Market Square and current social meeting point is surrounded by bars and restaurants providing small gastronomic delights: tapas, together with any of the different wines from the 5 apellations of origin of Valladolid. All that will be unforgettable for the visitor.
In what refers to the province, it offers a wide and varied pantry, products endorsed by different seals or marks of quality.
Sheep’s milk cheese is made using traditional methods: fresh, tender, semi-cured, cured, old and stale by all corners of the province.
A great variety of mushrooms and fungi, whose most characteristic species are the chanterelles grow in pine woods. The pinions used for enriching savory and sweet dishes have achieved a privileged place in our kitchen. In relation to stews of legumes, mild flavor lentils form Tierra de Campos is digestive, energetic and much appreciated. It’s necessary to emphasize the chickpea, essential to prepare a good stew.
The roast suckling pig is another remarkable product of our province, as well as artisan productions derived from pork: salami, sausages and cold cuts in general.
The great game reserve that has the province offers meats such as rabbit, partridges and hares. Extraordinary are also the dishes of chicken, poultry, Rooster or chicken fricassee. Very characteristic of Tierra de Campos is the squab, with tender and tasty meat.
The fresh produce from our garden include lettuce or “endibias” used for the production of salads, as well as tasty asparagus from Tudela de Duero, leek and Castilian garlic, white and fleshy, very useful to prepare some delicious soups.
Rich and varied Valladolid pastry delights us with doughnuts, cookies and a myriad of craft products such as pastries, pastas, amarguillos and candy Christmas, emphasizing the processed in convents and monasteries.
All these products can be accompanied by excellent wines, endorsed with the highest distinction and known worldwide. The province of Valladolid has 5 Apellations of Origin: Rueda, Ribera del Duero, Cigales, Toro and Vinos de la Tierra de León. Furthermore, there are 3 Certified Wine Routes in this province: Ribera del Duero Wine Route, Rueda Wine Route and Cigales Wine Route.