Avila cuisine has its roots in the products of the earth in many meats and fine pulses that reflect Islamic influences, Hebrew and Christian. Among all make rich, varied, very tasty and adapted to the climatic characteristics of the province.

Avila's cuisine is a good example for the rest of Castile and Leon. Entrees, cooking soups, stews and roasts, which has its main base in agriculture and livestock. Most dishes are made with vegetables and beans, like a good stew to taste Moragueño a ajoarriero cabbage, stuffed peppers or potatoes popular revolconas, mashed and seasoned with paprika and bacon bits. We must also test their products killing: the loin, sausage from pot and tasty sausages.

Hornazos made in almost all Castile, but reaching that point is elaborated in Avila is very difficult to achieve. The sausages look more tasty and the bread that surrounds them softer.

To sample the variety and quality of products offered land Avila, roasts, stews, desserts, tapas, can not and should come in a hurry, because we have lots to choose from and many reasons to return.

Two ways of knowing the good food and excellent service of our restaurant has to take you to the tradition of Avila to "go for tapas" or sit in a good restaurant and good food at a menu with a more generous, or perhaps venture with two. For starters, a plate of hors d'oeuvres with products from the slaughter as loin and chorizo pot, a Castilian garlic soup.

We know the quality of vegetables Avila, whether the veneers, beans Barco de Avila with designation of origin, white or red or the Moraña chickpeas. If we seek a lighter first course there are numerous possibilities offered to us by vegetables.

Typical revolconas potatoes, which are mashed seasoned with paprika and bacon bits. Roast, fried, grilled or barbecued are significant parts of the kitchen Avila. Charolais beef avileña race, with designation of origin, has many different preparations, possibly the most traditional is grilled steak. But the menu also has room for roast suckling pig or suckling pig, goat and suckling cochifrito, roast lamb and game.

If you prefer to include fish, Alberche Tormes and provide us with the richness of its fish. Good choice are mostly fried trout, baked or marinated.

A good wine can accompany any menu you choose, if we want land, I shudder Cebreros and offer us their wines.

Confectionery is also rich and varied. Of all the most popular desserts are the buds of Santa Teresa, but we must not forget the toast, amarguillos, peaches, custard, Jesuits, empiñonados or cakes.

All these delicacies can be enjoyed on our Inn