4 Star Hotel
The amazing ducal palace at Lerma, now a Parador, is located in the upper part of the city. The hotel features a central courtyard surrounded by lovely columned galleries. The elegant majesty of this palace from the era of the Hapsburgs and its lovely interiors, with beautifully designed lighting and décor, will make your stay an unforgettable experience. The Parador was constructed between the years 1601 and 1617.
Lerma: Dukedom of Noble, Pious, and Lustful Ambitions
“This town is the greatest and most noble of the many there are in Spain”.
Lucio Marineo Sículo, Their Majesties’ chronicler (16th century) of the memorable aspects of Spain
The Plaza Mayor (Main Square) is opposite the main façade of the palace. At night, the lights of the Parador make it look even more magnificent and stately. The medieval quarter, Arch, Cárcel Bridge, San Blas Convent, Santo Domingo Monastery, Pasadizo del Duque (Duke's Passage) and former collegiate church of San Pedro are just some of the treasures you won't want to miss.
The area around Lerma is well worth a visit. 22 kilometers away is Covarrubias, a lovely village where San Cosme y San Damián Collegiate Church and Doña Sancha and Doña Urraca squares invite travelers to enjoy a leisurely visit, imagining that time has stood still in the Middle Ages and that little has changed since the year 987, when Count Fernán González founded the town. About half an hour away by car is another treasure: the Monastery of Santo Domingo de Silos, a Romanesque jewel which has become a place of spiritual and artistic pilgrimage. It is also not far to beautiful Aranda de Duero, city of wine, monuments, history and culinary expertise.
MENU
Welcome cóctel
Champagne Moet y Chanmdon (1 botle for 4 people)
Iberian ham
Smoked salmon canape
Fried black pudding from Burgos
Dinner
Lobster salad with green and red fruits
Young loin lamb stuffed with cheese and spinach
Apple tart with nougat delight
Specialities and traditional dishes
The gastronomy of the Parador is based on natural and tasty produce grown locally. Of note are the cold meats such as the morcilla (blood sausage) and the Burgos cheese. Let us not forget the freshwater fish including the trout, and the arriero-style stews such as the ajo carretero or pastor, customarily accompanied by the traditional ‘Torta de Aranda’ bread. A must is the tasting of the roast suckling lamb cooked in a wood-fired oven, prepared with patience and affection, as well as the palatial-recipied desserts such as the ‘cañas del duque rellenas de crema de vainilla’, the quince cake and ‘dulcería en sarten’.
Rooms and suites
70 Unique rooms and a capacity of 133 beds.
