Valladolid stays true to tradition; yet it also embraces the latest tendencies in gastronomy. Aromas, attention to color and flavor, fusing the past to the future: haute cuisine and traditional cooking join hands to fulfill the wishes of the most demanding traveler.
The star culinary attraction both in the city and province is, without a doubt, suckling lamb – if possible accompanied by any of a variety of breads from Valladolid. Take a chance on this culinary combination and you’ll never go wrong.
Tapas have put Spanish cuisine on the world map, and Valladolid holds the indisputable title of Tapas Capital. The counters of our bars are filled with these miniature culinary gems, there for the pleasure of locals and visitors alike. They’re a perfect companion for our traditional meals and for our more elaborate, contemporary dishes. And of course for Spain’s most prestigious wines.
Each morning on the Spanish Plaza a traditional farmers market gets underway where you can buy the best from the fields: fruit, vegetables and seasonal flowers will leave indelible images in the travelers’ mind and the smells will never be forgotten. And there are other markets; the oldest is the Val Market inspired by Les Halles in Paris. It was built between 1878 and 1892. There’s also the market in Campillo; the old market was torn down and rebuilt in 1956.
The city’s main plaza, the Plaza del Mercado, is residents’ favorite meeting place. It brims with bars and restaurants offering small delicacies; tapas, with wine from one of our five Designations of Origin, will leave visitors with memories for a lifetime.
Regarding the province, it too offers a wide-ranging variety of products backed by various seals and designations of quality. Our sheep’s cheese is produced traditionally: fresh, tender, semi-cured, cured or aged, it can be found in all corners of the province.
Our pine forests are home to a huge variety of wild mushrooms. The most typical are the milkcaps. Pine nuts, used to embellish both savory and sweet dishes, are a key ingredient in our cuisine. Among our vegetable stews, the subtle “terracampina” lentil stew, easy to digest and a great source of energy, is much loved. Another stand-out product is the Castilian bean, an essential ingredient for a good stew.
Roasted suckling pig is one of the best-known dishes in our province, as well as other artisanal pork products, sausages of all varieties chafina (pork cured meat).
Our immense nature reserves provide meat for us in the form of rabbit, partridge and hares. Not to be passed over are our extraordinary free-range chicken stews, whether made from rooster, hen or egg yolk and almond sauce. The young pigeon is also emblematic of the Tierra de Campos due to its tender, flavorful meat.
Among our fresh farm produce our lettuce and endives stand out. They’re used in salads such as that made with the delicious asparagus from Tudela de Duero. You’ll also find leeks and castilian garlic, white and meaty, with which we make soups.
Valladolid delights with its rich array of desserts as well; “rosquillas,” (doughnuts) “mantecados” (cookies) and an endless selection of traditional treats of pastries and Christmas sweets, especially those made in our convents and monasteries.
All of these products can be accompanied by our excellent wines, awarded the highest distinctions and recognition world-wide. The province of Valladolid has five Designations of Origin: Rueda, Ribera del Duero, Cigales, Toro y Vinos de la Tierra de León. We also offer three certified wine routes: Ribera del Duero, Rueda and Cigales.