Aragon is one of the northern regions of Spain and is crossed by the river Ebro. If you are a fan of hiking or skiing, you can go to the Pyrenees (here at their highest) or the seldom explored mountains in the south of Aragon. In the Pyrenean valleys you might see sword dances, which are still performed here.

Visiting Aragon you can’t miss the beautiful roman city Zaragoza, the capital of this region, mudejar’s art in Teruel and medieval cities Albarracin and Sos del Rey Catolico.


Aragon’s climate is determined by its elevation changes. Five Aragonese climate zones can be observed: very cold – in the Pyrenees mountains; a cold stop of the Pyrenean interior such as at Albarracn; temperate – in the Pyrenean and Iberian pre-mountainous areas; a subwarm area – in the central depression, and very warm in the depressions of the Martn-Ebro river, Sariena and Matarrana.

In the middle of Aragon, which is only 200 meters (660 ft) above sea level, the annual average temperature is around 14-15C (57-59F). To the north and south of the Ebro valley, where the elevation rises to 500 meters (1,600 ft) above sea level, the temperature drops by two degrees. In the mountains, between 600 meters (2,000 ft) and 1,000 meters (3,300 ft) temperatures observed are between 11C and 12C (52-54F).

With its lush pyrenean pastures, lamb, beef and dairy by-products are, not surprisingly, predominant in Aragonese cuisine. Also of note is its ham from Teruel; olive oil from Empeltre and Arbequina; longaniza from Graus; rainbow trout and salmon, boar, truffles and wild mushrooms from the upper river valleys of the Jacetania, Gallego, Sobrarbe and Ribagorza regions; and wines from Carinena, Somontano, Calatayud and Campo de Borja; and fruit, especially peaches, from its fertile lower valleys. The region also features a unique local haggis, known as chireta, and several interesting seafood dishes, including various crab pastes, which developed from an old superstition that crabs help prevent illness.

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