Welcome to Casas Lenco

Surrounded by vegetation and hills, Zilbeti is situated in the small valley that form the Adi, Tiratun, Arzabal and Lizartxipi. Crossed by the Camino de Santiago, with an old hostelry, in Zilbeti can be seen the remains of the Romanesque monastery Ordena ,that dates of the XII - XIIIth century. But without a doubt, one of the main attractions of this lovely village is its great location, which provides pictures of great beauty.

Gastronomy

For holidays the most typical plates have been the consommé, * menudicos, lamb txilindron (lamb stew with potatoes and peppers) and for dessert rice with milk.Another typical dish is the Ajoarriendo, a stew made of cod and peppers. In regard to the pastry it is worth noting that piperropiles (pasta made with flour, eggs, aniseed and abundant sugar dough and they were made in the form of "eight" in the oven.)  ** And the typical Milk curd. The gaztamin is made with sheep's milk and honey manufacture was also typical. There was frequent production of cakes "txantxigor" made with the residues of the pork lard, to which is added flour, sugar and cinnamon. One of the special drinks that were made for parties was cooked wine with cinnamon and sugar. Another typical drink that nowadays keeps on being done is pattarra prepared with sagarmiñe or “shepherd's apples” the patxaka and we cannot stop without mentioning the patxaran. * The belly, hoves and blood of the cattle which are cooked. ** Traditionally it is made from ewe's milk, but now it is more often made industrially from cow's milk. It is popular in the north-eastern regions of Spain (Basque Country, Navarre, Castilla y León, La Rioja).

Cuajada is usually served as dessert with honey and walnuts or sometimes sugar, and, less often, for breakfast with fruit or honey. Raw warmed milk is mixed with rennet or with plant extracts and left to curdle. It was traditionally made in a wooden recipient called a kaiku and heated with a red-hot poker, giving it a distinct faintly burned taste.