Part of the -Leonese DNA- resides in its gastronomy, in socializing and enjoying each corner with 'tapeo' (tapas hopping), the undisputed king, while also embracing a culinary scene of great contrasts. Many deeply rooted Leonese festivals feature exquisite delicacies such as San Froilán (with abundant blood sausage and chorizo, San Froilán’s doughnuts...) and Holy Week (where those enjoying León’s passion also savor traditional drinks like 'limonada', made with wine and fruits, accompanied by tapas). In León, everything coexists: from the tradition and history of gastronomic and cultural heritage to modernity and avant-garde treatments at Leonese tables with their fine produce.