Taste the most traditional recipes
If you like eating and you are coming to Pallars Sobirà, you can't miss our most traditional dishes. Most of Pallars Sobirà's traditional dishes are based on a mountain diet, basically using seasonal products. For many years Pallars Sobirà was an isolated region and this made that its gastronomy could just use the food that could be produced in it.
The main ingredients in Pallars Sobirà's gastronomy are meat and cheese. As Pallars Sobirà has traditionally been a livestock farming region, most of the dishes include meat, especially mutton, pork, colt and beef. Come to our restaurants and savour the surprising flavour of our traditional dishes. You'll love them!
5 MUST-TRY FOODS
You can't miss them
Girella is the superstar of Pallars Sobirà's cuisine. It's a kind of thick sausage typically eaten on town festivals. It can be bought and tasted in many butcher's shops and restaurants in the region. It's made with the lamb's stomach and tripes, bacon, eggs, rice, bread, garlic, parsley, salt and black pepper. A mountain delicacy for foodies.
Cheese is never missing in any kitchen in Pallars Sobirà. It can be either sheep, goat or cow. But the most renowned and traditional cheese is so-called tupí, a very strong cheese made with sheep's milk and liquor. It's a very creamy cheese with a strong taste and smell that will definitely surprise any cheese lover's palate.
Arròs amb carreretes is one of the most well-known dishes of Pallars Sobirà's cuisine. Carreretes are a sort of seasonal local mushroom that give a very unique taste to the dish, which is also made with rice, beans, onion and olive oil. An easy but delicious recipe.
Vianda is a traditional hearty stew. It's a substantial dish made with chicken, pork, sausages, bacon, noodles, cabbage, potatoes, beans and pears. It's an ideal dish to get warm in winter. Traditionally it is eaten on Carnival as well.
Palpís is a traditional dish made with leg of lamb, bacon, onion, leek and carrot. Unlike many other dishes made with leg of lamb, palpís is not roasted in the oven but cooked in a pot and the result is as surprising as delicious. It is definitely the best way to eat the renowned Pallars Sobirà's lamb.