The restaurant area of the Parador de Monforte offers traditional Galician cuisine, with a special emphasis on inland Lugoan emphasis on the cuisine of inland Lugo, and does everything possible to offer maximum flavour from quality products.

The restaurant of the Parador Casa da Ínsua allows you to enjoy an updated vision of the varied traditional cuisine of the Portuguese region of Dâo, with flavours such as green broth, rice dishes, veal or cod in its multiple presentations. A proposal open to other international creations and where artisan desserts, such as castendo, stand out.

Authenticity and top quality local produce characterise the gastronomic offer of the Parador de Aiguablava. A proposal that brings to the plate the breathtaking beauty and uniqueness of the landscape of the Costa Brava. Traditional Mediterranean and market cuisine with fish from the fish market, seafood and rice dishes.

The gastronomy of the Parador de Alarcón is based on the traditional cuisine of Cuenca. It tastes of Manchegan stew, morteruelo (pork liver stew), pickled partridge, pisto (similar to ratatouille), sheep cheese and the famous Manchegan wines.

Albacete's gastronomy is one of the richest and most diverse within the cuisine of La Mancha. The menu of the Parador’s restaurant features delicious game meat dishes, such as partridge, but it also bases its culinary proposal on other local products such as lamb, honey, cheeses or the humble migas (fried breadcrumbs).

The Parador de La Seu D’Urgell offers a style of gastronomy based on regional Catalan cuisine with Pyrenean influences. Here local products take centre stage, with dishes based on the culinary tradition of the area and other, more classic dishes. Mountain cuisine in which cured meats and artisan cheeses play a major role.

The hotel's gastronomic offer stands out for its high quality products such as fish and seafood from the Gulf of Cádiz and the Strait of Gibraltar, wines and vinegars from Jerez, manzanilla wine from Sanlúcar and beef from the Cádiz mountain range.

The restaurant area of the Parador de Pontevedra represents authentic traditional Galician cuisine. It places special emphasis on the gastronomy of the Rías Baixas, based on the highest-quality local produce.

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 Parador de Argomaniz is the only exponent within the public hotel chain of the internationally renowned Basque gastronomy. A proposal in which the unique seasonal nature of Álava means that seasonal products are the protagonists of fresh and tasty dishes. The fact that it is located inland makes meat and vegetables gain strength.