Coscolo

The story

Coscolo in Castrillo de los Polvazares | Traditional Maragato Cocido | Bib Gourmand

Coscolo

In the stone streets of Castrillo de los Polvazares, a village in the heart of the Maragatería region near Astorga, Coscolo has been serving one of Spain’s great culinary traditions since 1999. The restaurant is built around a single, legendary dish: the cocido maragato. As the owners Pedro and Eva put it, this is “the dish that made this country great.”

At Coscolo, the cocido is not a stew served in a bowl. It follows the Maragato order of service: first the meats—chickpea-fed chicken, pork, beef, chorizo, and morcilla—then the chickpeas and vegetables, and finally the broth, often sipped from a cup. It is a meal that demands time and appetite, and it is executed here with the kind of precision that earned the restaurant a Michelin Bib Gourmand in 2026, an award that recognizes good quality, good value cooking.

The restaurant itself is a reflection of its surroundings. The Maragatería is described by Pedro and Eva as “land of muleteers, carts, and mules,” a rugged, historic territory whose culinary identity is inseparable from the cocido. Coscolo’s dining room is comfortable and unpretentious, a place where the focus stays on the table. The tagline on their website—“cocina del siglo pasado,” or “cooking of the last century”—is not a retreat from the present but a declaration of purpose: this is food rooted in generations of know-how, made with respect for the ingredients and the people who first cooked it.

Beyond the cocido, the restaurant offers catering and private parties, and is open for both lunch and dinner. The team, acknowledged on the website as “El Equipo,” works quietly behind the scenes to keep the tradition alive. For anyone traveling through León province or the Camino de Santiago route that passes nearby, Coscolo is a destination in its own right—a place where one dish tells the story of a region.