In the Spanish Golden Age, the kitchen was a place where the family gathered. The one on view here, though small, is disposed as though still in use today: arrangements of fruit and vegetables; the jars of spices so recurrent in Mediterranean and Islamic cooking; sacks of seeds; aromatic herbs such as parsley or mint; nuts and dried fruit; plates, tableware and all the utensils appropriately laid out and ready to be used by the household. It has a large, low fireplace with a copper suspended on a thick chain. A trivet – an iron hoop or triangle set on three legs – was used for standing pots and pans above the flames.
A large earthenware jar, situated at one end, stored the water hoisted from the well in the courtyard by the women of the house.
Distributed about the room is a wide array of kitchenware crafted in different materials: the use of such coppers, pitchers, frying pans, saucepans, mortars, bowls and plates is deeply rooted in Castile, surviving in some rural areas to the present day. Likewise, this kitchen displays a rich variety of traditional furniture.