The gastronomy of the Courel´s lands, is very rich and variety but at the same time is natural and simple. As much in the green turism rural like in the restaurant, and particular houses we come find all these products relatives derivated of pig(chorizo, jam, salchichón, lacón, panceta,...), excelents meat of bovine,kid ,lamb, great haunt (wild boar and roe deer). Also excelence the quality of vegetables(“os grelos”, berzas) and the bread made of wheat harvesting in the zone.
In Autum all can be eated with Courel´s chestnuts, but after have a minor size that we can find in other zones, the taste is very superior. Can be eat boiled or roast (is the tradicional magosto that anual celebrates in November, alternativetly in Seoane- odd years- and Folgoso- even years).
The dessert of Courel also derives of natural products of Courel, like “as filloas con mel”, the roscón (made with weat flavour and eggs of house´s chicken), that give them a very special taste. Also very importants the desserts derivate of chestnuts, like the chestnut´s cake.