The cuisine of Pilas is a reflection of its agricultural roots and Andalusian culinary traditions. Olive oil, locally produced, is the cornerstone of many dishes. Visitors can enjoy classic Andalusian dishes such as gazpacho, a cold tomato-based soup that’s perfect for the warm climate, and salmorejo, a thicker version topped with jamón serrano and hard-boiled eggs. Another local favorite is migas, a dish made from fried breadcrumbs, garlic, and olive oil, often served with chorizo or other meats.
Seafood is also prominent in the cuisine, with dishes like bacalao (salted cod) and pescaíto frito (fried fish) being common, especially in nearby coastal areas. For dessert, the town is known for its pestiños, a sweet pastry made with honey and anise, which is traditionally eaten during holidays.
Pilas boasts a number of charming local restaurants and tapas bars where visitors can sample these dishes, as well as enjoy local wines and sherry. The town also hosts food festivals, especially during harvest seasons, celebrating its rich agricultural heritage.