The star dish, cochinillo asado, features tender meat with a crispy skin, all cooked in a wood-fired oven. This unique method has been celebrated for nearly 300 years. Pair it with a glass of local wine, like a Ribera del Duero, to enhance the experience.

In the Alsace region, for example, tarte flambée is a must-try. This dish features a thin crust topped with crème fraîche, onions, and lardons. It’s often enjoyed in winstubs, traditional Alsatian restaurants, where locals gather.