Avila's cuisine is based above all on the agricultural  and livestock products of a province   characterised by geographic and climatic diversity.  Cooking in Avila is very simple and owes much to  the joint heritage and co-existence of three cultures,  Islamic, Hebrew and Christian.  To taste the variety and quality of the products offered  by the land of Avila, roasted meats, stews, desserts,  tapas, one should not be in a hurry, since there is much  to choose from and there are many reasons to return.  In order to become familiar with the good food and  professionalism of our restaurants, one should either follow  the tradition in Avila of "going for tapas" or that of  sitting down in a good restaurant at a good table with  a most copious menu, or perhaps try both.
For starters, try a good appetiser dish with meat such as  lomo and chorizo de olla (cured meats), a garlic soup  or sopa castellana.

The quality of the vegetables of Avila  is well known, whether the carillas,  the white or red judías(beans) de  Barco de Ávila named after their  origin, or garbanzos de la Moraña  (chickpeas).
If we are looking for a light first dish,  there are many possibilities offered  by vegetables.
Typical dishes are patatas revolconas,  cooked and mashed potatoes with  pepper and torreznillos (pork fritters).  Meat is roasted, fried, cooked on a  griddle or grill, and constitutes a  good part of the cuisine of Avila. The  veal of Avila, named after its origin,  can be prepared in many ways;
possibly the most traditional is  roasted steak or chuletón a la parrilla.  But the menu also has room for  suckling pig or roasted tostón, goat  and suckling pig cochifritos, roasted  lamb and game.
However, if we prefere fish, the  Alberche and Tormes rivers offer us  the riches of their fish, good choices  being especially trout, either fried,  baked, or marinated.  A good wine may accompany any  menu we choose; if we want it to be  from the area, Cebreros and El  Tiemblo offer us their brews.  Dessert choices are also rich and  varied, of all of the desserts the most  well known are yemas, but we should  not forget torrijas, amarguillos,  huesillos, jesuitas, empiñonados,   custards or tartas.