Attractive eating houses and cozy cafes are scattered in Salamanca at every step. The Pibe restaurant is of great popularity among city guests. The restaurant is located near a bus station. Its visitors can set either in a cozy hall or take one of the tables on a spacious terrace opening a great panoramic view over a historic center of the city. The Pibe restaurant offers its guests an estimable choice of pizza and other pastry as well hot drinks and refreshing cocktails. One of the main features of the restaurant is its affordable pricing policy.
The city of Salamanca is of special attraction for young tourists as it boasts a variety of entertainment establishments offering exciting and unforgettable leisure experience. The city … 
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1. Tourists visiting the city of Salamanca for the first time should necessarily visit a local tourist information office located near the Plaza Mayor. The office provides tourists with … Open
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Those tourists tending to a more elegant and refined atmosphere will love to visit the La Luna restaurant. In the heart of its menu guests will discover traditional treats of Spanish cuisine. The visitors of the eating house will find exciting and impressive chef’s specialities and original delicacies. The La Luna restaurant possesses a rich wine list including hundreds of drinks, thus every fastidious gourmand will choose a drink up to the taste and fancy. The Pan Cake restaurant invites guests to try excellent apple pies and hot aroma coffee. This small restaurant is much appreciated and visited by local residents. A piece of hot pie will cost about 1.5 Euro. A cup of aroma coffee will cost the same. The only disadvantage of this cozy café is a small hall. The Pan Cake café is a favorite place of local students to rest and recreate.
National cuisine of Spain
Spain is also famous for its hamon, which is a raw ham. Its production is part of the culture of the country. Cooking begins in the first days of November with a ritual slaughter of a pig. Piglet for the hamon is specially fed with acorns, as this affects the quality of meat. The excess of fat is taken off the meat; the product is sprinkled with sea salt and left for 2 weeks. Then it’s washed and hang to dry, and then left to ripen. The hamon will be ready in about 12 months. The complexity of cooking makes the cost high. However, apart from the saturated taste, the treat is characterized by an almost complete lack of cholesterol, which makes it dietary.
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