Kilometer Zero in the Mountain

In Liébana you don't come to diet. Gastronomy is one of the pillars of the experience. It is a mountain cuisine, with kilometer zero local products and strong recipes to withstand the cold and hard work.

1. The king: Cocido Lebaniego

Not to be confused with the mountaineer (which has beans). HeStewed Lebaniegois made with thePotes chickpea: small, tender and skinless.

  • Ingredients:Chickpeas, potatoes, cabbage and compango (chorizo, blood sausage, bacon, ham bone and meat).
  • The filling:Bread crumbs, egg, chorizo ​​and parsley made into dough and fried. Delicacy of gods.
  • How to eat:Soup, chickpeas+vegetables, and meat at the end.

2. Liébana Cheeses and Quesucos (D.O.P.)

Banks of the Deva, Quiviesa and old mills.

Liébana cheeses

Small cheeses, made from a mixture of milks (cow, sheep, goat). They are usually tender or semi-cured. Very typicalsmoked, with that unmistakable wood flavor.

Picón Bejes-Tresviso

High mountain blue cheese. Matured in natural caves with penicillium. It is unctuous, spicy and strong. It is usually eaten spread on loaf bread or accompanying meats.

3. The Pomace of Liébana

The tradition of distillation in copper stills remains alive. Every second weekend in November thePomace Festivalin Potes.

  • White:The pure, strong and transparent.
  • Pomace Cream:Soft and sweet.
  • Port tea with pomace:The local "medicine" for digestion.

4. Honey and Meat

  • Liébana Honey (D.O.P.):From heather, chestnut or milflowers. Very dense and dark.
  • Meat:Tudanca cow steak or suckling pig.
  • Borono:A kind of blood sausage (blood and onion) without rice, typical for frying with apple.

5. Where to eat and shop

InPotsYou will find gourmet product stores and the highest concentration of restaurants. But don't hesitate to stop at roadside inns or in towns like Cosgaya, Espinama or Cabezón to eat homemade food at a good price.

Activities Where to eat Where to sleep