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| The best pantry that the region can count on is composed by the long list of ingredients that are born and live in the area. Mushrooms, meats, beans and vegetables constitute the central axis of local cooking. To the rich ecological and natural landscape, it is necessary to add this important source of diverse nutritional products that, later, are translated into a popular cooking very respectful of this source.
Rains of the autumn and spring cause a varied universe of mushrooms to grow and offering before arriving at the plate, an adventure to go and gather them.
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The rivers and riverbeds that fragment this region, with their adjacent orchards, facilitate the vegetation of beets and borrajas, very present in the local cooking as well as asparagus used in grills. Beans constitute the base of many stews and classic recipes that also incorporate pork and translating into a delight for the senses. This earth also produces a large variety of cheeses elaborated from ewe and goat milk. Olive oil, from the olive trees that compose the landscape in many parts of the region, honey and homemade type jams are some of the other produce of the somontano. As far as wines are concerned, the nearby Denomination of Origin of Borja adds to the richness of a table experience, that usually finalize with a shot of chordón licor, elaborated with the small and aromatic fruits that grow in the valley.
Some restaurants we recommend:
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