Although the season is coming to an end, there is nothing better than continuing to enjoy its colours, aromas and flavours. Autumn is a time of gathering, of harvesting, of intense flavours that connect us to the earth. And in Spain, with its rich gastronomic tradition, there is no better way to savour this season than at the Paradores, where each dish has the region’s unique flavour. No matter where you are, there will always be a Parador nearby where you can enjoy the best of Spanish cuisine with that local touch that makes it even more special. Because eating well at Paradores is not a luxury for the few, it is an opportunity for everyone.
Creamy wheat, black trumpet mushrooms and duck in Úbeda
The city of Úbeda, in the heart of Jaén, welcomes us with the scent of wet earth after autumn rains. The landscape, with its golden olive groves and cobbled streets, invites you to take a leisurely stroll among Renaissance monuments while enjoying the cool breeze. And of course, the cuisine of Úbeda reflects a rich history and natural environment, blending influences from the cultures that have passed through this land since ancient times.
In the local cuisine of Úbeda, olive oil is the undisputed star, a basic ingredient that defines the flavour of most dishes. As you stroll through the city, you can find delicious traditional dishes that have been passed down from generation to generation, such as stews, andrajos, morcilla en caldera (black pudding stew) and picadillo de chorizo (chopped chorizo).
At the Parador de Úbeda we offer a gastronomic experience specially designed to enjoy the most characteristic flavours of the season: creamy wheat, black trumpet mushrooms and duck.
This dish offers a perfect combination of earthy and delicate flavours, ideal after a morning exploring the city. The tenderness of the duck and the deep flavour of the mushrooms blend with the wheat in a dish that not only comforts, but also recharges your batteries so you can continue enjoying the charms of Úbeda and its Parador.
Venison, chestnut and black truffle taco in Córdoba
Córdoba, with its impressive historical heritage and vibrant life, is also a destination where gastronomy plays a leading role. The cuisine of Cordoba, like much of Andalusia, has a Mediterranean base that highlights the freshness of its ingredients. The absence of strong spices allows vegetables, meats and olive oil to shine in all their splendour.
The flavours of the city unfold in every dish, reflecting the abundance of local produce. Among the most representative dishes of Córdoba are salmorejo, oxtail, flamenquín, anchovies in vinegar and aubergines with honey, among others.
At the Parador de Córdoba, they also take advantage of the wealth of local products to offer a seasonal gastronomic experience that immerses us even more in the flavours of the region. This autumn, the Parador's speciality is venison, chestnut and black truffle tacos.
This dish combines Cordoba tradition with the sophisticated touch of game and truffles. Venison, a lean meat full of flavour, is perfectly complemented by the smoothness of chestnuts and the intensity of truffles, a classic seasonal ingredient. The result is a dish that captures the essence of autumn in a wonderful setting.
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Wild boar stew, truffle aroma and chocolate in Trujillo
Trujillo, with its imposing main square surrounded by stone buildings and its medieval castle, is a place worth visiting. But beyond its architectural beauty, the city is also a gastronomic destination. The traditional food of Trujillo reflects the essence of the land of Extremadura. Among the most representative dishes of the area, we could highlight migas (breadcrumbs), roast kid or lamb stew, without forgetting the sausages and cheeses and traditional desserts of the region such as perrunillas and floretas.
If you visit the Parador de Trujillo a delicious wild boar stew with truffle and chocolate aromas will be waiting for you. This dish is a real delicacy, combining the intense and deep flavour of wild boar meat with the aromatic touch of truffle and the delicate touch of chocolate.
The fusion of earthy flavours, game and chocolate creates a contrast of textures and aromas that reflects the essence of autumn in this region of Extremadura. A real treat to enjoy the authentic flavour of Extremadura and Paradores.
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Roast duck from La Albufera in El Saler
Valencia, known for its vibrant culture, modern architecture and stunning beaches, is also a top-notch gastronomic destination. Valencian cuisine is a celebration of local produce: rice, Mediterranean fish and fresh vegetables. Paella is, of course, the emblematic dish, the culinary heart of the region, but Valencia's gastronomy goes far beyond this icon, with a diverse offering that reflects its tradition and richness.
On the coast of Valencia, in the region of El Saler, the cuisine is enriched by influences from various cultures that have passed through these lands since Roman times. The Albufera de Valencia, near El Saler, is the green lung of this region, providing both the rice that gives life to paellas and the seafood and vegetables that fill the local pantry.
The autumn menu at the Parador de El Saler strays slightly from tradition to offer an innovative dish that is deeply rooted in the region's produce: roast duck from La Albufera.
This dish is a clear tribute to the natural wealth that surrounds El Saler. The roast duck, with its crispy skin and juicy meat, is accompanied by a creamy celeriac purée, which adds smoothness and freshness, while the pomegranate jam offers a sweet and fruity touch that perfectly balances the flavours of the duck. The rich and deep duck sauce completes this autumnal dish that celebrates the region's cuisine with a modern and sophisticated twist.
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Wild boar in puff pastry, hazelnut and vanilla ice cream with caramelised lime emulsion in Lleida
Although Lleida is the westernmost capital of Catalonia and has no beach, it is a destination that has cultivated a rich gastronomic tradition based on the quality of its products. In this province, local ingredients take centre stage, from fruit from the orchards to grilled meat, cured meats, olive oil, mushrooms and, of course, snails, which are a delicacy in the region.
Lleida's cuisine is varied and, as in many parts of Spain, has its nuances depending on the region. In the inland areas and the Pyrenees, we find a robust and flavourful cuisine, which has been modernised in recent years thanks to the creativity of new generations of chefs. Thus, traditional recipes are fused with new techniques and presentations, resulting in unique, delicious dishes.
The autumn menu at the Parador de Lleida is inspired by the richness of local cuisine but with an innovative twist: wild boar in puff pastry, hazelnut and vanilla ice cream, caramelised lime emulsion.
This dish surprises with its mixture of intense and contrasting flavours. The wild boar, a tasty and robust meat, is wrapped in crispy puff pastry, creating a perfect texture and deep flavour. The hazelnut and vanilla ice cream, which adds a smooth and creamy touch, contrasts perfectly with the flavour of the meat, while the caramelised lime emulsion offers a sweet citrus note that rounds off this dish with an explosion of freshness. An innovative dish that perfectly captures the spirit of autumn and the region.
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And now that we've whetted your appetite... which Parador will you be booking your next stay at?
