Mérida’s gastronomy is based on natural products: cured ham, cheese, oil, vegetables, wild fruit, meat, spices… 

As the capital of Extremadura, Mérida has measured up to the standard required as regards preparing and presenting the region’s typical dishes in its bars and restaurants. In addition to prestigious dishes such as “gazpacho” or “ajoblanco,” pepper-seasoned beef, lamb stew, rabbit, partridge or hare, there are traditional dishes with typical Extremadura names, such as “cojondongo,” “zorongollo,” “jilimojas” or “cardincha” (shoulder of mutton).

There is a lot of information about Roman gastronomy, its ingredients and its presentation, which is used in summer by some of the city’s restaurants that offer Roman dinners and lunches. 

Another good choice for visitors is Mérida’s “Tapas Route,” which enables you to sample part of this gastronomy while touring the city.

Typical Dishes:
Salads: “Zorongollos,” “Cojodongo,” Jilimojas.”
Extremadura “Gazpacho.”
Roast And Stewed Lamb.
Lamb Stew.
“Cardincha” (Shoulder of Mutton).
Mérida-Style Rabbit.
Soused River Fish.
Scrambled Eggs With Wild Asparagus.