The location of the Parador, in a privileged natural setting, determines the cuisine it offers. A place to discover the richness of the flavours of Sanabria cuisine, which draws on Castilian, Galician and Portuguese influences, while remaining unique and unmistakable. It is based on quality local products.

At the Parador de Oropesa you’ll discover the excellent mixture of flavours and textures of the gastronomy of Toledo. The area’s most traditional dishes, influenced by Extremadura, are the result of ancestral recipes, many of them of humble and pastoral origin, in which the natural flavours of products such as artisan cheeses, game meats, vegetables and spices predominate.

Melilla’s cuisine, which is very similar to that of Ceuta, is an amalgam of flavours and smells, the result of the mixing various cultural influences that have produced a fusion, mainly between the various culinary traditions of Andalusia and Morocco. Mediterranean, European and African dishes with fish and seafood from the coast take centre stage.

The highest-quality raw materials characterise Huelva’s cuisine. At the Parador de Mazagón, in the privileged setting of the Doñana Natural Park, you can enjoy seafood and mountain cuisine with the best products from the coast and from the sierra. Its menu includes prawns, clams and king prawns and, from further inland, Jabugo hams, loins and Iberian pâtés.

The cuisine of the Liébana region is strong, as is typical of mountain areas. At the Parador, you can enjoy traditional Cantabrian gastronomy with restorative home-cooked dishes such as the popular cocido lebaniego (local stew), its famous cheeses and renowned veal and lamb, without neglecting the fresh fish from the Cantabrian Sea.

Situated on the Gibralfaro hill, with the best views of Malaga as a backdrop and its bay on the horizon, the Parador de Málaga Gibralfaro offers the most romantic setting in the city. The cuisine on offer is based on fish and the richness of fruits and vegetables of the Axarquía, but also bets on the quality of some meats and sweet snacks.

At the Parador de Las Cañadas del Teide you’ll discover, at the foot of the volcano and under a spectacular blanket of stars, the genuine flavours of the Canary Islands. With its exquisite and original regional cuisine, you can try traditional island dishes such as rabbit in salmorejo sauce, papas arrugadas con mojos, puchero canario and fish from the islands.

The gastronomic offer of the Parador de La Palma is based on traditional Canarian cuisine, the result of the crossbreeding generated by the products that arrived from America. An honest and simple cuisine in which products such as cheese, gofios, corn, black limpets, shrimps, fish such as wreckfish, amberjack or yellowfin tuna, rabbit, kid, potatoes and mojos stand out.

The gastronomy of La Gomera, like its orography, is wild and intense. The excellence of the sea that surrounds the island and its particular crops are the main ingredients of the simple and tasty cuisine of the Parador de La Gomera. A menu based on traditional cuisine with typical dishes such as almogrote (cheese spread), papas arrugadas (wrinkled potatoes), mojo sauces or local fish.

Fish, seafood and rice dishes are combined with garden produce in the rich and varied gastronomic offer of the Parador de Jávea. Typically Mediterranean cuisine based on seafood, with an abundance of vegetables and fruit and in which, as Valencians, rice is the main ingredient in many of the traditional dishes.