Eating in Loarre

Sheltered by the shadow of one of the largest Romanesque fortresses in Europe, Loarre is located in the transition area between the Ebro Valley and the  Pyrenean mountain range. This influences its culture, traditions and of course, its gastronomy.

The local livestock has been fundamental for the development of their culinary tradition. As a consequence, in the local restaurants the main recipes are: ternasco asado, sopas de ajo, migas a la pastora, ajoarriero, pollo al chilindrón and other stews of game meat. A typical dish in Loarre are the empanadicos (sweets of bread pastry and filled in with pumpkin) and they are usually consumed during Christmas. Nuts are also grown and toasted in Loarre and then comertialised all over Spain.