In the kitchens of the capital of Segovia, those of the inns or those of the houses, the autochthonous foods, natural of the surrounding lands, have been elaborated for centuries until turning them into exquisite recipes. The provincial geography, which ranges from the foothills of the mountains to the arid lands of the north, provides very good products, starting with the most basic of foods: bread, made from the cereal produced in the fields "de pan llevar"; or the milk of the cows that graze in the green meadows of the foothills of the Sierra de Guadarrama and that, together with the milk from the herds of sheep and goats, are the basis of the good cheeses of our province.

The first courses, following the oldest customs in these places of low winter temperatures, are designed to combat the cold but, even in the middle of summer, a plate of beans from La Granja or a Castilian soup become very good culinary options.

The golden suckling pig -tostón- juicy and crunchy at the same time, and the suckling lamb -lechazo- of the tasty churra breed, are two of the stellar products of the Segovian gastronomy, although the offer of meats is complemented with rich pieces of Serrano beef and, of course, with a great variety of dishes with pork as the protagonist.

The large horticultural extensions of the Carracillo region provide Segovian tables with a great variety of top quality vegetables and greens with which to make salads and creams of special flavor.

If desired, the menu can be completed with the king of desserts in Segovia: ponche, a fine sponge cake filled with cream and bathed in syrup, which is covered with a thin layer of marzipan that envelops the sweet moisture inside.

But a meal in any of the renowned Segovian restaurants must be accompanied by some of the renowned wines produced in the province, some of which produce red wines from the Ribera del Duero, or those under the D.O. Vinos de la Tierra de Castilla y León, not to mention the white wines -green- with Denomination of Origin Rueda.

To complete the visit to Segovia in any of the restaurants that the traveler may come across is a great way to enjoy one of the most characteristic aspects of the city, a form of culture - gastronomy - that in the 21st century continues to combine the wise tradition with the necessary innovation.