Burgos gastronomy has some dishes and ingredients that have a well-known fame within the Spanish culinary culture. Its proximity to the north coast means that the gastronomy of Burgos can have fresh fish, originating, among other places, from the Cantabrian coast and meat, because the meat industry is well known in Castilian cuisine due to its important livestock. 

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Among the typical culinary preparations are grilled (wood-fired oven) such as suckling pig and suckling lamb. The Jacobean route (French variant) passes through its lands and is considered a source of transmission of culinary knowledge, especially in its capital, Burgos, which brings together the diversity of dishes in the province.

 

Burgos (Castilla y León) was awarded in 2013 as the Spanish Capital of Gastronomy, because of its creative proposal that bets on participation, on quality products, wine tourism and the balance between tradition and innovation. 

Since 2015, Burgos has been part of the Unesco network of “Creative cities Of Gastronomy”, thanks to a world project that fuses cuisine and evolutionary science, relating to healthy eating. It is the only Spanish capital and the sixth in Europe to form part of this select culinary group.