The gastronomy of the village of Alto Campoo and its surroundings has some strong flavored recipes and products, such as the hunt meats (specially wild boar, roe deer and deer), the roasted lechazo and the famous calf chuletones, apart from some other traditional dishes such as the cocido campurriano. This last recipe, one of the most valued when eating in Alto Campoo, is a dish composed by white beans, cabbage, bacon, blood sausage and another pork byproducts.
The mushrooms that grow around the ski resort are also a frequent ingredient of the campurriana gastronomy, specially during the Fall, when they compose many regional stews and work as the base to other recipes such as the revueltos (scrambled eggs). Many villages close to the resort have a strong cheese and beekeeping tradition, reason why they make great products such as the honey. The presence of the dujos, bee hives that are produced with the empty trunks of the oaks, is also very interesting. Regarding the desserts, the rosquillas del Ebro and the pantorrillas are very popular in alto Campoo, its surroundings and regions such as Reinosa.