Situated in the western part of the province of Soria, Burgo de Osma, in addition to being a cultural enclave endowed with great charm, is one of the places where Soria’s cuisine benefits from the traditional recipes passed down from parents to children. Since it’s an area that’s cold nearly all year round, dishes cooked in the oven are characteristic, such as the lamb roasted over sarmientos (bundles of grape branches), and the migas (“crumbs”) with torreznos and chorizos. From mid-January to mid-April, the Jornadas de la Matanza are celebrated in El Burgo. If you want advice regarding what to eat in Burgo de Osma, in addition to the dishes derived from the matanza (slaughter), considered to be Cultural Heritage in the province of Soria since 1948, there are the typical recipes prepared with cardo (a kind of thistle), cultivated in the lands bathed by the Duero river, which has a great reputation and is usually consumed during Christmas, its harvest season; it is prepared fried, boiled, breaded or in sauce; and the alubias (a kind of bean) come in five different varieties. During hunting season in Burgo de Osma, you can eat pickled and stuffed quail and partridge.
The local wine has D.O. Ribera del Duero and, specifically, the wine of Burgo de Osma has a clear color and little gradation.
In the bakeries you’ll find good bread and other baked goods like harinados and sobones (a type of smashed, rectangular buns with folds, a crispy crust and covered in sugar). Like the rest of Soria’s towns you’ll find Mantequilla de Soria (Butter of Soria) with D.O.P..