The gastronomic offer of the Parador de Jarandilla is an exponent of the traditional cuisine of the region of La Vera which, as is the case with Extremaduran cuisine in general, makes the most of the products of the land. Mainly, of the vegetables and the exquisite meats of this fertile orchard with its special micro-climate, without forgetting the red gold of the area: the paprika of La Vera.

The gastronomy of the Parador de Gredos follows the line of traditional mountain cuisine, simple and terse, but rich in tasty and hearty dishes, as is the case with the rest of the Castilian recipe book. A proposal inherited from the pastoral tradition, based on top quality raw materials, rich in roasts and hearty spoon dishes.

At the Parador de Guadalupe you will enjoy the best traditional Extremaduran cuisine in an idyllic setting. A simple local cuisine, inspired by the monastery and using the best local produce, in a bid to recover and update the recipes of traditional cuisine.

Eating at the Parador de Granada gives you the opportunity to enjoy an exclusive gastronomic experience in the Alhambra itself. A culinary proposal that, on a culinary level, is heir to the mixture of the different cultures that have passed through the ancient Nasrid kingdom over the centuries, with a special contribution from Arab cuisine.

The Parador de Ferrol pays homage to traditional Galician cuisine, with a gastronomy marked by a seafaring influence, given its location in the middle of the A Coruña estuary, prolific in the production of seafood. The varied products from the area's market garden and meats such as Rubia Gallega veal also play an important role in its menu.

Simplicity and originality characterise the gastronomy of Cuenca, of which the Parador de Cuenca is an exponent. Succumb to the charm of an updated Manchegan cuisine with colourful presentations that preserves humble but delicious traditional dishes of shepherds, muleteers and hunters, such as zarajos de cordero (lamb intestines), migas (fried breadcrumbs), ajo arriero, morteruelo (pork liver stew) and mellow alajú (traditional dessert).

The gastronomic offer of the Parador de Corias reflects the traditional cuisine of western Asturias in an updated version. A menu that offers the best products from the vegetable garden, the brave Cantabrian waters and the green fields. All of this is washed down with the unique and heroic wines from Cangas, the only vine-growing area in the Principality.

With the pastures of Salamanca as a great larder, the Parador de Ciudad Rodrigo is an outstanding exponent of the gastronomy of Salamanca, whose star products are Iberian pork and Moorish beef. Updated traditional cuisine based on rich sausages, succulent roasts and the best acorn-fed ham from Guijuelo, without forgetting the great emblem of Ciudad Rodrigo: farinato (sausage made from bread crumbs, lard and spices).

The proximity of Morocco and Andalusia has left its mark on Ceuta's cuisine in terms of flavours, aromas and colours. A cuisine with Andalusian and Moroccan influences based largely on the wide variety of excellent seafood and fish caught in the coastal waters and which includes traditional Moorish dishes.

Tradition and proximity go hand in hand in the gastronomic proposal of the Parador de Cervera, a simple and modern cuisine based on fresh and local ingredients. In season, you can enjoy the best mycological cuisine.