Cuisine from Sobrarbe
CUISINE FROM SOBRARBE
Sobrarbe has a genuine and simple cuisine, connected to the rest of the Pyrenees and Aragón , but with its own distinct character, always using local produce as a base for all of its creations. In the winter months, the 'matacía' pork sacrificial ritual is a very important social gathering in the region's calendar that makes it possible to have 'longanizas', 'chorizos', 'butifarras' and patés all-year-long. Veal and lamb meat from Sobrarbe are specially suggested for their excellent taste. We can't as well forget garden products such as thistle, starflower, pink tomato, etcétera.
Desserts have a very special role in Sobrarbe's remarkable culinary tradition and expertise. Their unique flavor lets dinner guests enjoy table talks making them unforgettable: Pumpkin or almond pastries, ‘guirlache’, peaches in wine and ‘crespillos’ are just a few worth savoring specialties for your next visit.
Among the most famous dishes of our regional cuisine these are really worth a mention: ‘chiretas’, lamb guts sewn and stuffed with meat and rice, seasoned with garlic and parsley, hard to cook and little known outside Sobrarbe and its surrounding valleys. Other typical dishes are the 'Shepherds' meal', commonly called 'potatoes with soup' and 'potatoes with meat'. We also have the ‘salmorrejo’,another great typical dish from the Valley, based on rice 'tortillas' with meat and potatoes.
BOOKING IN ADVANCE IS RECOMMENDED AT CASA FUMANAL RESTAURANT!
Especially on weekends and special dates. Email us and enjoy a courtesy gift on your visit.
Other options available. Discover them! See more.
Discover other options