Puebla de Sanabria, due to its fertile lands and hydrographic environment, has developed a gastronomy that’s traditionally based in the salmon trout, which is caught in the surrounding rivers. In Puebla de Sanabria you can also have seasonal mushrooms, veal, local legumes and the famous Queso Zamorano, a cheese with D.O.P. The regional gastronomy has Galician and Portuguese influences, due to its proximity.
If you want advice regarding what to eat in Puebla de Sanabria, some typical dishes are grilled salmon trout and beef steaks, which come from local cattle breeding. The octopus a la sanabresa (a stew of potatoes and octopus seasoned with garlic, sweet and sour paprika and a touch of wine) as well as the habones a la sanabresa (beans stewed with marinated pork ear) are other specialties that travelers should certainly try.
The autumn mushrooms are cooked in several diverse ways: stewed, grilled, or in empanadas. Try the pan sanabrés, wheat or rye bread in loaves or rolls that is always very high quality.
In the middle of August, the town celebrates the festival of Nuestra Señora del Azogue y la Anunciación de la Virgen together with the Medieval Market, which are both great opportunities to visit Puebla de Sanabria and try the local botillo with potato, farinatos, and morujas.
Wash down this gastronomic experience with the large variety of wines with D.O. like Vino Arribes, Vino Tierra del Vino de Zamora, Vino Toro and Vino de los Valles de Benavente.
To finish your meal in Puebla de Sanabria, dessert lovers can try the orejas and rosquillas de Sanabria (“doughnuts of Sanabria”), which are a local specialty. You can also find Castilian torrijas as well as recipes that incorporate apples, walnuts and chestnuts. Also honey and blackberry or blueberry jams from the region.