Segovia’s cuisine is as rich and flavorful as its history, with dishes that highlight the region’s agricultural and livestock traditions. The most famous dish in Segovia is the roast suckling pig, or “cochinillo,” cooked in traditional wood-fired ovens. The crispy, tender meat is a must-try for any visitor, with the best-known restaurants, such as Mesón de Cándido and Restaurante José María, serving up this delicacy for generations.
Other notable dishes include “cordero asado” (roast lamb), often served with simple side dishes like roasted potatoes or salad. Segovia is also known for its hearty soups, like “sopa castellana,” a garlic and paprika-infused broth topped with a poached egg and Serrano ham. For dessert, “ponche segoviano” is a local favorite, a sweet layered cake made with marzipan and sponge cake, often enjoyed with a glass of “vino de Rueda,” a local white wine.
Food markets and festivals, such as the “Semana de Cocina Segoviana,” offer an opportunity for visitors to sample traditional dishes and regional wines, highlighting the city’s culinary heritage.