The gastronomy of Jijona has its own peculiarities and dishes with a richness marked by ingredients as varied and typical of the zone such as olive oil, salt cod, rabbit, garlic, onion, snails, cured meat, flour and rice.
Among the dishes the town calls its own the following stand out: llegum – a stew based on pork ribs, white beans and chard. An ideal dish for the cold days of winter; Borreta – a dish to be savoured from a spoon with spinach, garlic greens, desalted cod, potatoes and dried peppers; pericana – dried peppers and cod toasted and accompanied by oil and the popular giraboix – an exclusive and quite unique dish of Jijona cuisine and which consists of two parts or courses: the soup seasoned with dried bell peppers, tomato, black pudding and white pudding, garlic oil and croutons and the “aixetada” (the second course), a stew with a base of potato, salt cod, chard and hard-boiled egg, all coated with garlic oil.
Also well-known are the buns, pastries and confectionery, typically homemade. The confectioners and bakers with their traditional ovens have played an important role in preserving these for our delight. The toña, doblades or iguales are sweet buns, which together with the famous turrónes, are present on every Jijona table over the Christmas period.
When looking for a place to savour the delicacies of Jijona the visitor will find a wide range of restaurants and bars which offer the traditional cuisine of the area as well as a huge range of tapas typical of Mediterranean cuisine along with more innovative ones such as those made with our star ingredient, turrón.