The Restaurant

From 1940 we cook according to principles that are immutable:

• PRODUCT PROXIMIDAD, whenever possible.
• RESPECT to the product. Let him express his qualities. We cook healthy.
• WE'RE UP TO DATE. We follow the tradition in the dishes of the land that are insurmountable and incorporate techniques and products that make us improve our gastronomic offer.
• BEING COHERENT. We strive to make the rooms, the gastronomic and the treatment we give our guests and customers have the same quality and comfort. The hotel and restaurant united in warm service, personal and relaxed at a suitable price.

What is our gastronomy like?

It is made up of dishes of tradition and dishes within the most sensible current trends.

• The specialty of the house is the pickles. (Partridge, Quail, Rabbit, Lamb, Trout...).
• Rice or pasta with rabbits, pigeon or partridge, and truffle.
• We didn't invent it, but we make garlic soup.. The traditional Matarraña and also crumbs of Aragon.
• We stew beans and pig hands. The rails or the rabbit to red wine.
• The Ham. Point and apart. De Teruel of course.
• Monroyo Truffles, the winter black and the summer white. All year truffled.
• Cod we cooked it to the "kill", in sanfaina, Biscay, Au gratin...
• And since I don't ternasco grill edative or traditional roast.