The excellent raw materials used in the local cuisine really stand out. Staple ingredients include the pulses, the famous chickpeas from Fuentesauco or 'garbanzos', the exquisite cheese made from sheep´s milk, honey from Sanabria, asparagus from Guareña, peppers from Benavente, steak from Aliste, mushrooms, game, cold meats, cakes and sweets...
Apart from the tasty roasts, also worth tasting are the rice dishes from Zamora. Traditional dishes include bacalao a la tranca (a cod dish), el pulpo a la sanabresa (an octopus dish), dos y pingada (two fried eggs with fried ham, usually served in Easter) and '"presas de ternera" (a veal dish). For dessert there is the rebojo Zamorano, a very tasty though hard type of bun, and "las natillas almendradas" (Spanish style custard with almonds).
In general, tipping is not always expected but always appreciated. There's not a fixed rate, just leave the spare change or a few euros, depending on where you eat.
There are several quality restaurants can be found in Zamora. Just to name a few:
The Most Frequently Asked Travel Questions about Zamora (Spain)
Where To Stay & Best Hotels in Zamora (Spain) - updated May 2024
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Zamora (Spain) Travel Guide from Wikitravel. Many thanks to all Wikitravel contributors. Text is available under Creative Commons Attribution-ShareAlike 3.0, images are available under various licenses, see each image for details.
