Somontano is known for the quality of its wines
In addition to its natural richness, the Sierra de Guara boasts a rich gastronomic tradition, so much so that, in the year 2018, Somontano was named a Territory of Gastronomic Interest of Aragón.
Our tables are always covered with high-quality local and artisanal products.
Here are just a few of the products starring in our cuisine: olive oil, black truffles, almonds, pink tomatoes, Ternasco de Aragón (young lamb from Aragón), Latón de Fueva (pork from the Aragonese Pyrenees),and Trucha del Cinca (trout from the Cinca river). We have cheeses made from sheep’s milk, cow’s milk, as well as goat cheeses. There are also artisanal sweets, such as ice creams made in Bierge. Of course, we also have Somontano wine. Lastly, we can’t forget the products from our region’s fertile farmlands.
We offer you a range of plans to help you organize day trips to explore Guara’s gastronomy.
Wine Tourism Moment
You can discover the wine-making world by visiting the Somontano wineries. Activities include vineyard tours, wine tastings, and workshops to create your own wine. These activities are organized here at the hotel.
Our hotel has a wine list with over 60 different options. Most of the wines carry the Somontano designation of origin (D.O.). We also organize workshops for groups, and as mentioned earlier, we can help you with visits to wineries and other activities. Check out our wine tourism moment.
Somontano has approximately 4,000 hectares of land. Rich and full of life, one of the features of this wine-growing area is that there are 3 indigenous grape varieties. There are two red grape varieties—Parraleta and Moristel—, and one white grape variety, Alcañón. Apart from this, other grape varieties are also grown. Wines are made from a wide variety of foreign grapes which create special results.
Check the following link for the hours and costs of visits to the wineries.
Gastronomic Moment: Olive Oil
The cultivation of olives is also one of the oldest in the area.
The olive oil produced is of a high quality. In the Sierra de Guara, there are several olive-oil mills where this liquid gold is made. In Bierge, you can visit one of these mills. During the visit, you’ll discover the characteristic olive varieties—verdeña, alquezrana, and negral—, which are used to produce single varietal oils. You will also find out about the traditional and modern methods used to extract the oil. At the end of the visit, there is always a short wine tasting.
Also in the Somontano area, you can visit a former olive-oil mill converted into a museum, located in Buera.
Guara-Somontano Gastronomy Moments:
Along with exploring Guara’s landscape, we can also list a variety of products worth discovering during your visit. These products will be found in most of the food you come across during your stay.
Here are some of the many products. There is Ternasco de Aragón (young lamb). In terms of artisanal cheeses, look out for Radiquero cheese, and cheeses from Sieso and las Almunias. You can also try the original chiretas (an Aragonese type of rice sausage). There are also many pork products obtained from the Aragonese “matacía del cerdo” tradition, particularly Latón de la Fueva. There are also morcillas (blood sausages), longanizas (spicy pork sausages), chorizos and tortetas (black pudding made from pig blood, breadcrumbs, flour and fat).
Aiming to conserve the traditional seeds of the crops, some of the many products on the farms include thistle, borage, endives, pumpkins, and Pink Barbastro tomatoes.
With respect to extra-virgin olive oil, there are three olive varieties: verdeña, alquezrana and negral.
There are also authentic Crespillos (an Aragonese pastry made of coated borage leaves). Other products include pumpkin pasties, jams, rosemary honey, thyme, endives, rice, balsamic vinegar (made from Syrah wine), and vermouth. There is also table salt from the salterns in Naval.
The black truffles are highly prized.
We can find many different types of mushrooms in our forests, especially when there has been plenty rain. They include milk-cap mushrooms, golden chanterelles, russulas, and grey-knight mushrooms. There is a fenced area located in Colungo.
Regarding fish, there is trout and sturgeon (including sturgeon caviar) from the Cinca river.
All of these products always go hand in hand with Somontano wine and traditional anisette and Orujo liquors from Colungo. Recently, craft beer made with great skill has been added to this list.
We can't forget to mention the fields of almond trees which form part of our landscape. When in bloom, they are a lovely sight in the Sierra at the end of winter into spring. The almonds from these trees are used to make caramel-coated almonds, guirlache (a type of nut brittle) and turrón. Almonds are used in many of our cuisine’s traditional stews.
We also have artisan ice creams. These original products are made in Bierge using local ingredients. You can sample them in both sweet and savoury dishes available at our restaurant and cafeteria.
All of the products that we have mentioned earlier are used in recipes that have traditionally been eaten at our tables. For many years, Matilde made them with love at the restaurant, and now Ana carries on the tradition.
Here are some of the many recipes: Migas de Matacía, Thistle Cod, Salmorrejo with marinade, Battered Chiretas, Pig's Trotters with Snails, Apañijo (salad with pink tomatoes, garlic and verdeña olive oil), Borage Leaves with Almond Sauce, Roast Ternasco with Poor Man’s Potatoes, Shepherdess-style Ternasco Stew, Pumpkin Pasty, Dobladillo Pastry with Honey and Almonds, Crespillos with Anisette from Colungo, and so on.
Our gastronomy has different products available depending on the season. There’s always a reason to visit Guara. Here are several dates to remember to add to your calendar.
In February, the Crespillo Festival (Fiesta de Crespillo) is held in Barbastro. This event celebrates the tradition of making the recipe. Crespillos are traditionally home-made and are not found in markets.
In May, there is Pink Tomato Day (Jornada del Plantero del Tomate Rosa). This day familiarizes people with how the tomatoes are grown. You can also sample dishes made using pink tomatoes.
In November, there is the Chireta Festival (Fiesta de la Chireta) in Pozán de Vero.
In January, the Pig Slaughter Festival (Fiesta de la Matacía) takes place in Bierge.
Every Saturday during the year, there is a fruit and vegetable market at the market square in Barbastro.