Castile-Leon and Castile-La Mancha Restaurants

Classic Castilian dishes are cordero (lamb) and cochinillo (suckling pig) roasted in wood ovens, and other prized entrées include perdiz en escabeche (marinated partridge), and perdices a la Toledana (stewed partridge). Broad-bean dishes are specialties in the areas around Ávila and La Granja (Segovia), while trucha (trout) and cangrejos de río (river crayfish) are Guadalajara specialties. Some of Castile's most exotic cuisine is found in Cuenca, where a Moorish influence appears in such dishes as gazpacho pastor (shepherd's stew), a stew made with an assortment of meats. Wild mushrooms are used to enhance aromas in meat dishes and stews, or are served on their own in earthenware dishes. Níscalos estofados (stewed saffron milk cap mushrooms) or setas a la segoviana, a fragrant stew of king trumpet mushrooms.