Between tradition and innovation, the dining table in Salamanca constitutes a starting point: the excellence of raw materials prevails, as the existence of three denominaciones de origen demonstrates (Ham of Guijuelo, Lentils of La Armuña and morucha Meat) and two marcas de garantía or guaranteed brands (Salamanca Veal and Cheeses of Arribes). From that starting point, the magic takes refuge within the kitchen and, later, surprises and delights at the table. His majesty the Iberian ham and sausages are always an appropriate appetizer. The most famous ones are from Guijuelo, Ledrada or Candelario. A chanfaina, some potatoes revolconas, some lentils or some beans al herradero constitute splendid main dishes that go well with a calderillo bejarano or a limón serrano. An orange or maruja salad will allow you to more easily savour a good hornazo. And for second dishes a roast, whether Salamanca veal, sucking lamb, roasted piglet or the famous morucha meat. And if you prefer, choose the goat cuchifrito or some hare with rice or stewed partridge that can be substituted with a cocido, a complete meal in itself. Some eggs with farinato, some chichas o probadura, a plate of cod or some pickled tench can introduce variety to the table before deciding to choose the desserts. Fresh fruits: peaches, strawberries, cherries and figs from the mountains go before almendrados, suspiros de monja, obispillos, almond cheese, perrunillas or a good bollo maimón. And if you prefer cheeses, try the varieties that are offered in Arribes del Duero and el Abbatial. All washed down, of course, with good wines of the Sierra de Francia or of Las Arribes, These are places where the gentleness of the climate favors the production of grapes.