Fermoselle, at the confluence of the Duero and Tormes rivers, is situated in the province of Zamora. In this locality, one of the main attractions are its beautiful lookout points, which will leave you speechless. The local gastronomy is original and novel within the province, so you will taste many unusual flavors when eating in Fermoselle.
The cuisine of Fermoselle, due to the oils made locally with manzanilla olives, has acquired a unique local touch amongst other towns in the Zamora province. It is with this oil that they make ajilimójili, a dressing based in olive oil with guindilla pepper, vinegar and garlic, which is used in the roasts of baby goat and lamb that are typical to the province. It is also used for barbecued ribs, which are roasted over a slow fire burning grape branches, then seasoned with ajilimójili.
Other typical dishes in Fermoselle are cod a la tranca or tío (a piece of cod loin served with a garlic and paprika sauce) and rice a la zamorana, which is made with pork, blood sausage, torreznos and sweet Benavente pepper.
As for legumes, there is the Garbanzo de Fuentesaúco, a kind of chickpea with I.G.P. During carnivals it is customary to eat periquillos, a flour-based dough with a touch of liquor, as well as preñados or hornazo buns, which are bread rolls stuffed with blood sausage, bacon, chorizo, pork loin and boiled egg.
Accompany your lunch in Fermoselle with a bit of Queso Zamorano, cheese with D.O.P., and wash it all down with one of the great variety of local wines with D.O., such as Vino Arribes, Tierra del Vino de Zamora, Vino Toro, and Vino Valles de Benavente, in addition to the locally made coffee and blackberry liquors.
For eating tapas in Fermoselle, we first recommend El Refugio for having a tosta de hamburguesa y pimiento, embutido sausage, and their original tomatoes stuffed with paella. Afterwards you can go to the Bar La Calle, where they serve “the tube”: flour-based dough stuffed with cooked ham, cheese, and chorizo. Finally, we recommend La Plaza and the bar Aníbal.
Here we highlight a few of the restaurants where you can eat in Fermoselle. At the hostel and country house Casa Mati, they serve homemade regional cuisine with ingredients from their orchard as well as their own oil and vinegar.
The restaurant at the inn Doña Urraca has been awarded several times for its menus based in typical local ingredients and extensive wine list.
At the restaurant Medieval, in the town square with an indoor-outdoor terrace, they prepare homemade food in a family atmosphere.
The restaurant at Hacienda Zorita Natural Reserve serves typical cuisine of the Duero valley, with in-season ingredients from its own ecological garden. They also offer an extensive selection of wines from the area.
