The province of León looks back at the plate with the II León Trout Gastronomic Days, an event that will bring together 30 restaurants between October 9 and 19 to claim trout as a culinary and heritage symbol of the territory.
The proposal is born from the joint work of Fishing Destination and Leonese Academy of Gastronomy, in alliance with the 52nd International Trout Week, and was presented at the Hotel Real Colegiata de San Isidoro with the same common thread: quality cuisine, local identity and sustainability.
Participation and format
This year a record number is reached with five more locations than in the first edition, distributed among 11 in the capital y 19 in different municipalities of the province, consolidating a tasty and affordable route for all types of audiences.
For ten days, the establishments will propose classic recipes and current creations with trout as the star, from tasting menus to tapas and market dishes that combine tradition and contemporary technique.
The raw material will come from exclusively from sustainable aquaculture in the province, guaranteeing traceability, freshness and environmental respect, a key aspect to reinforce the commitment to responsible fishing.
Participants include historic homes and more recent projects, all with a common thread: claim Leonese trout as a product of high culinary value and a hallmark. These are the confirmed restaurants:
- Dawn
- Avenida
- Becook Canalla
- Royal Winery
- Star House
- eve house
- Cooking with Care
- The arc
- Entrepenas
- gigantic
- The House of Botillo
- the curious
- Entrustment
- The Encomienda of León
- La Realeza Estate
- The Embrasure of Bierzo
- Light
- Marcela Brasa and Wines
- Nomad 630
- Olympic of León
- Peak Peak
- the Royal Collegiate Church of San Isidoro
- Serrano
- Victoria del Órbigo Halls
- Almanza Tower
- Sale of Remellán
- Ventasierra
- Prado
- Hotel Ponferrada Plaza
- Hotel El Paso Honroso
They all commit to offering at least one trout dish During the days of the conference, a gesture that highlights the collaboration between the hospitality and agri-food sectors around an emblematic resource of León.
Parallel activities and calendar
The events are part of a broader agenda for International Trout Week, which combines sport, outreach, and culinary culture. Among the events already scheduled is the Fishing Open celebrated the days October 3 and 4 on the Órbigo RiverAs well as Technical Conference on Continental Fisheries Management, planned for the days 16 and October 17 in the Diocesan Museum.
From October 17th to 19th a will be developed fishing theme fair with epicenter in the Diocesan Museum and activities spread across several spaces such as the Plaza Mayor, the headquarters of the Territorial Delegation, the Gaviria Palace or the surroundings of the Bernesga river, bringing the experience closer to residents and visitors.
The kitchen will have its own party with four showcookings at the Gaviria Palace on October 17 and 18, with demonstrations by Leonese regions to show different ways of interpreting trout from the territory.
The programming is completed by II Castile and León Fishing Photography Contest and the didactic proposals of the River Classroom and Fishing Lakes, with activities in the Plaza Mayor and, according to the organization, actions that bring the fishing without death to schoolchildren and families, even with swimming pools installed in the Plaza de Regla in some calls.
Voices and objectives
To José Cañedo, president of the Leonese Academy of Gastronomy, the increase in participants reflects the involvement of the hospitality sector and the progress of constant work: promote León products, its agri-food chain and its hospitality industry, with trout as a culinary and cultural symbol.
From the Junta de Castilla y León, the territorial delegate Eduardo Diego stresses that the province is “land of rivers”, more than 3.000 kilometers of trout courses, which makes it a leading destination for fishing and a tourist and economic engine which combines sport, tradition and gastronomy thanks to the coordinated efforts of institutions and entities.
Dates, figures and purpose are clear: of October 9 to 19, 30 restaurants will offer proposals with sustainably farmed trout, reinforcing the image of León as a place of gastronomic excellence and an example of sustainability applied to cooking.
With an offer that ranges from the classic to the innovative and a parallel agenda that transcends the kitchen, these days invite neighbors and visitors to tour the province through its most recognizable product: the Leonese trout, performed by some of the best cooks in the area.
