Astorga is a word that can evoke many feelings.

Astorga is León, it is Gaudí and it is the backbone of La Maragatería. Astorga is culture, gastronomy and a crossroads of streets and stories. Astorga is its cathedral and its palace, it is the Way of Saint James (Camino de Santiago) and its reddish and Martian stones.

Astorga is an amazing, rich and surprising destination that undoubtedly finds one of its great claims to fame in its gastronomy.

And while it is true that there is no destination in Spain that cannot boast of its gastronomic wealth, the variety and gastronomic quality of La Maragatería, especially that of Astorga, is definitely one of the richest in the country.

We are not revealing anything new when we say that the star dish of Astorga’s gastronomy is cocido maragato, which coexists in harmony with local cured meats (cecina, chorizo, lomo (loin), salchichón…), typical sweets (hojaldres (puff pastries), mantecadas…) and adopted products such as bacalao al ajo arriero (cod with garlic) and chocolate.

At Portblue Hotel Group, we want to discover their most precious treasures, their most intense and genuine flavours. Here is our top 5.

1. Cocido maragato: the only stew eaten in reverse order to cocido madrileño.

 

“The king dish of the region, with ingredients that are 100% local, from the chickpeas to the last piece of meat”.

 

We explain. It is a vegetable stew, and among the typical ingredients of cocido maragato we find chickpeas, meat and various sausages. Although it also offers the three traditional dishes, unlike the classic cocidos, this creation starts with the meat instead of the soup. You then move on to the chickpeas and the vegetables, and finally the noodle soup. As the locals say, if anything is going to be left over, it better be the soup.

2. Botillo, what is this authentic delicacy of El Bierzo gastronomy?

 

“One of the most peculiar products of El Bierzo gastronomy. An indispensable traditional dish at festivals and celebrations, especially in the winter time”.

 

The botillo is a product made from cut pieces of pork: Ribs, tail, cheeks, shoulder and backbone. Salt, paprika and garlic, authorised additives and other natural spices are then added to all the elements.

3. Cecina de León, a divine delicacy made from the most exquisite parts of the cattle.

It is a type of dried meat made from the cuts of the hindquarters of the cattle. It is usually presented in slices and eaten as an aperitif. It is a kind of salty, lean meat, that is usually air-dried in the sun or smoke.

A marvel that makes you forget the charms of ham. Why choose when you can eat both.

Since León’s gastronomy is not only meat, to finish, for those with a sweet tooth, there are the typical sweets of Astorga: the mantecadas and the hojaldres (puff pastries).

4. Mantecadas: its history and ingredients

According to legend, mantecadas were a convent sweet that began its triumphal march and established a long tradition of confectionery making. For hundreds of years, they have been made from cow lard, eggs, flour and sugar. And they are placed in boxes that are made by hand. A delight for the senses.

Impossible to stop the desire to go to Astorga?

If gastronomy is your passion, we have the solution for you to enjoy the typical dishes of Astorga and León. At El Chalet de Josele, the restaurant of our hotel Spa Ciudad de Astorga by PortBlue Boutique, which has just reopened, you can enjoy a taste of León’s best gastronomy.

Maragatos, typical sausages, cecina and other local delicacies.

Are you ready for it?