In the kitchens of the Segovian capital, those of the inns and those of the houses, there has been elaborated for centuries the autochthonous, natural food of the fertile surrounding lands, up to turning them into exquisite recipes. The lands of the province, generous, contribute good products, beginning for the most popular food, the bread elaborated with the wheat of our fields of " bread to go ", or the milk, base of the cheeses of our province.

The tender young lamb or the rich sucking-pig are a part of the offer of meats of the restaurants of the capital, completed for thousand and one products obtained of the ritual slaughtering this one that still is celebrated in the villages of the province during the coldest months.

The highland rivers of the nearby summits contribute the exquisite trout, and the generous gardens a varied and rich offer of season.

If it is wished, the menu is completed by the desserts designed delicately by nuns of closing, experienced pastrycooks and conscientious confectioners: doughnuts, breaths, flowers, small leaves, cakes … and, especially, the delicate Segovian punch, of creamy interior and brown appearance.

A food in any of our restaurants cannot stop being accompanied by anyone the recognized wines that are produced in the province as the Whites of Nieva or Valtiendas"s Red wines.