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Huesca has made its mark on the gastronomic map as a city not to be missed, where the visitor can enjoy an excellent range of specialties from the region.

Natural products from the land form the basis of a cuisine to savour. The proximity of fields and allotments, with rich soil, provide our restaurants with ingredients of the highest quality. Along with game and Somontano region wines, dining in Huesca becomes a real pleasure for lovers of good food.

From restaurants recognised by the most rigorous international guides to establishments serving traditional homemade food, Huesca offers truly gastronomic routes.

Amongst traditional recipes, wholesome dishes predominate, which in the past would have given people energy and helped them to fight the cold temperatures of this area.

Our grandmothers cooked these dishes in their large pots to warm up the shepherds, who gratefully welcomed such food when they came home.

Typical dishes of the land include “Migas a la Pastora” (Breadcrumbs with meat and sausage) , Huesca garlic soup, salads, pulses or vegetables (chard, borage ...), salmorrejo, chicken Chilindrón (chicken with peppers and tomatoes), “trucha o bacalao ajoarriero” (trout or cod with garlic), “cordero a la pastora” (a type of lamb casserole), “ chiretas”, game products, luncheon meats, sausages,” tortetas” (sweet black pudding patties) and the signature dish, which is undoubtedly “ternasco asado” ( roast lamb).

The homemade desserts of the city deserve special attention. Huesca offers a "Sweet Route", a tour of the cake shops in Huesca where you can try delicacies recognized nationally such as the “Trenza de Almudévar”,( a Danish pastry style plait),” Glorias de Huesca” ,”Campanas”,” Coca de Nata”, “Tarta de Loreto”, “Pastel Ruso” (a flat hazelnut and cream layered meringue) or delicious “Castañas de Mazapán” ( marzipan chestnuts).

Huesca is also renowned for the wide variety of its tapas. Bars, restaurants and bakeries complement the gastronomy, offering a place to take a well-earned break from shopping or walking through the streets of the city.




Ingredients for four people:

320 g of white beans, 500g of pig’s ear, a black torteta ( savoury or sweet)  2 cloves of garlic, 1 small onion, salt, olive oil, 1 bay leaf, a ham bone.

Soak the beans with the cleaned pig’s ear for 12 hours.

Place all ingredients together in a saucepan with cold water and bring to the boil.

When the torteta is soft, remove it so it does not break up. This would turn the beans very black.

To serve, cut the pig’s ear and the torteta into small squares.

You could cut a few slices of torteta and fry them, for a different serving idea and texture.

Cooking Tip.

Any pulse can be completed by adding a fried onion and tomato sauce at the last minute. If the pulses are of poor quality and have not released starch for thickening, add flour to the sauce, although this should be avoided whenever possible.


Ingredients for four people:

500 g of courgettes, 500g  potatoes, 250 g tomatoes, olive oil.

Cut the ingredients into small slices. The tomato should be peeled and the seeds removed.

Fry the ingredients separately, browning the potatoes lightly.

Mix the ingredients together, trying not to produce much liquid and let it cook for about ten minutes. It can be served with hard-boiled eggs and tuna.

Cooking tip

If you can’t use tomato, you can use green pepper.


Ingredients for four people.

400g rice, 500g snails, 250g rabbit, 1 green pepper, 2 cloves of garlic, 1 tomato, a pinch of paprika, salt, beef stock, parsley.

In an earthenware casserole dish or paella pan, fry the pieces of rabbit in oil. When browned, add the green pepper, the grated tomato and paprika. Cook for a few minutes.  Add the stock or water and cook for about an hour.

Add the rice and salt and let it cook for ten minutes. Add the boiled snails and let the rice cook for a further ten minutes.

Remove from the heat and pour a mixture of finely chopped garlic, parsley and olive oil over it.


Cooking tip:

To know how much rice to add in proportion to the stock you have, there are two ways. The first is to put the rice in first and then add double the amount of boiling stock. The second is to make the stock at the same time as the fried onion and tomato sauce and then add the rice. The rice will be added in a cross in the middle of the pan and it should come slightly above the level of the stock. 


Ingredients for six people:

1 glass of warm milk, 1 cup of sunflower oil, plain flour, 200g potatoes, 1 torteta, garlic, parsley, 2 dl sunflower oil, ground cinnamon.

Put the warm milk, oil and flour into a bowl and work by hand. When it comes away from the edge of the bowl, roll the pastry out onto some baking parchment.

On the pastry, place very finely sliced potatoes, diced uncooked torteta, ground cinnamon, garlic and chopped parsley and finally the sunflower oil.

Close the pies and make a small slit in each one. Bake them at 180º on the same paper you rolled the pastry out on.

Cooking tips:

Sweet Empanadicos can be prepared using apple or pumpkin and savoury ones using spinach with raisins and pine nuts. In the sweet variety we need to add sugar inside, before closing it, and on top of the pastry.


Serves 4.

300g semi-dry  breadcrumbs, 2 cloves of garlic, 20g lard, 150g potatoes, paprika.

Finely chop the potatoes, cut the bread into slices and dip into a mix of crushed garlic and water.

Heat the lard and add the potatoes. When tender but not browned, add the paprika and the bread. Stir to prevent the ingredients from sticking together.

Cooking tips

Ham, chorizo ??etc. can be added to the fried mixture. They can be served with grapes, eggs, etc. 


Ingredients for about ten litres:

Two beef bones, 1 ham bone, 1 small lamb bone, a quarter of a chicken, 250g of minced beef, two tortetas, 2 potatoes, 2 chard leaves, 1 carrot, 1 onion, 100g of chickpeas.

Prepare the minced beef as for meatballs.

Put all the ingredients to cook in cold water and simmer for four hours.

Cooking tip

It is important to whiten the bones if they are very dirty. To do this, put them in cold water and as soon as the water comes to the boil remove and drain them.

To make a clear stock, we should cook it on a very low heat and skim off and discard any foam that comes to the surface. The meat and vegetables can be served as a main course, in which case add some stewing steak to the ingredients. 



2 lamb’s intestines, 150g lights, lamb fat (from under the skin), a little suet, 100g of ham fat, 3 cloves of garlic, 300g rice, 1 tablespoon chopped parsley, 1 tablespoon cinnamon, ground white pepper and salt.

Cut the lights into small pieces, add the ham fat and the lamb fat, chopped garlic and parsley.

Season with salt and pepper. Stuff into pieces of the lamb’s intestines about the length of a sheet of paper, leaving them quite loose and sew them up with white thread. After preparing the chiretas, boil them on medium heat until the rice is ready (40 min.).


½ kg pork loin, pork belly 200 g, 200 g pork ribs, 1 sausage, 2 torteta, 6 cloves of garlic, parsley, bay leaf, 1 dash vinegar, ½ l background, 300 g sliced ??bread in soup, 2 eggs , flour 

Season all meat, remove to a casserole, being careful not to place the torteta in the background. 
If necessary, remove some oil and saute the garlic until they pick color, add flour, vinegar, bay leaf and a sprig of parsley. 
Drench with the seabed or water, correct the seasoning. 
Soak the bread cut with a little milk and mix with the mashed garlic and parsley, add the beaten eggs and form the tortilla. 
Place the tortilla over and cook salmorrejo.


Ingredients for 4 people

0.8 kg.lamb, 4 cloves of garlic, 1 dl olive oil, parsley and bay leaf, pepper and salt, vinegar, 500g potatoes, 1 onion, 1 carrot

In a pan fry some garlic cloves until golden. Add the previously chopped and seasoned lamb with salt and pepper and brown.  Add a dash of wine vinegar. When the meat is golden, add the onion cut into strips, cover with equal quantities of water and milk and let it simmer until the meat is tender.  Add diced carrot and potato cut into large chunks. Let it simmer for a further half an hour, or until the potatoes are cooked. 


Ingredients for 4 people:

300g cod, 500g potatoes, 4 cloves of garlic, 1 piquillo pepper (slightly hot red pepper), 2 eggs, 1 dl olive oil

Soak the cod to remove the salt, changing the water at least 3 times, flake with hands trying to remove all the bones.

Peel and cut the potatoes as if for a Spanish omelette, fry in olive oil, drain.

In the remaining oil, sauté chopped garlic but do not brown, add the finely chopped pepper and cod, sauté to reduce all the liquid, add the potatoes.

Add the beaten eggs and cook until set. 


Ingredients for 4 people:

1 large chicken, 1 head of garlic, ½ kg tomatoes, 2 sweet peppers, 100g ham, 2 dl oil



Chop the chicken and season. Flavour the oil with the whole head of garlic, brown the chicken, reduce the heat and cook slowly.

Add the ham cut into cubes and then the fried garlic and peeled tomatoes.

 Roast the peppers until they are nearly cooked and peel, cut into strips and add to the chicken when the tomato almost is dry.

This should be a rather oily stew and the tomato should not predominate



1 rabbit, 200g onion, 6 cloves garlic, 1 dl white wine, 1 dl olive oil, 2 bay leaves, 40g almonds, 60g of dark chocolate

Clean and chop the rabbit, reserving the liver. Season with salt and pepper and fry. Add the onion, garlic and bay leaf and sauté. Cover with the wine, reduce. Add some stock and cook.

Separately fry the almonds, 4 cloves of garlic and the liver. Crush in a mortar with the chocolate.

When the rabbit is tender add the paste. Check the seasoning. 


Serves 4

8 salted (preserved) sardines, 1dl olive oil, 3 cloves garlic, 4 ripe tomatoes, 1 bay leaf, salt and sugar


Soak the sardines overnight, then gut, head and descale them. Flour and fry.

In the oil add garlic, without letting it brown. Add the peeled and grated tomatoes and the bay leaf. Simmer and add the sardines and a chopped clove of raw garlic to correct acidity.

Garnish with chopped parsley. 



2 kg of borage, 3 potatoes, salt, 2 dl virgin olive oil, water to boil.

Clean the borage, peel the potatoes and cut into pieces. Put into salted boiling water and cook with the pan uncovered, for about 20 minutes.

Drain and add the virgin olive oil.


Cooking tip

This basic recipe will serve us for other variants in the kitchen. You should never cover saucepans when cooking green vegetables. They should be boiled in plenty of water. This way, they will not lose their colour. If not eaten as soon as they are cooked, you should freshen them in cold water. 



Its long proving time, slow baking, its pastry made with the best butter and the total absence of additives and preservatives have made it worthy of the “C” distinction label of Food Quality.


Crunchy biscuits made of marcona almonds, a sweet tribute to the history of our land of Huesca. 

They commemorate the iconic legend of the Bell of Huesca and the biscuit boxes include the Anonymous Song of the twelfth century.

They are made according to an original recipe from 1880, using entirely traditional methods and the knowledge of five generations.


Born from the trusted combination of pastry, marzipan made with egg yolk, toasted candied egg yolk, cream, nuts and chocolate, this pastry has a delicious flavour.


This is a delicate pastry, bathed in egg yolk and sugar. Made from natural ingredients, it gives prestige to our city.



Tasty sponge cake made with selected Spanish almonds and covered with a thin layer of Florentine, ideal with coffee or tea at breakfast and to round off lunch. It is one of the star products of our cake-makers.


Made by hand by our master pastry chefs, these date back to the mid-nineteenth century.

They are made with ingredients of the highest quality and serve as a sweet souvenir of our city in the most remote places. 

Take away your marzipan chestnuts, of the highest quality, with name and surname. They can be found in any of the bakeries on the Sweet Route.


A sweet that deserves a prominent place among the highest cuisine. Soft, fresh, it is made from the finest varieties of almonds and hazelnuts, egg whites, sugar and  praline cream in a delicate composition, and it keeps well.

Zaragoza Turismo SD Huesca Espacio 0,42 Comercio Huesca Hoya de Huesca