Soria's gastronomy centres on the products of its cold, clean highlands: roast lamb (lechazo), wild mushrooms, butter beans (alubias de Alaiza), and charcuterie from the black Iberian pig. Restaurants are concentrated around the Plaza Mayor and the Calle El Collado. Prices are considerably lower than the Spanish cities most travellers compare them to. The local wine is Ribera del Duero — grown just south in the same valley — and pours well and cheaply here.
Migas — fried breadcrumbs cooked with garlic, paprika, and sometimes chorizo — is the classic shepherd's breakfast and appears on local menus as a starter. Sopa castellana, a garlic broth with bread and egg, is the regional soup. Both are warming, filling, and specific to this part of Castile.