Restaurant recommended by the Michelin Guide and awarded with the ?Big Gourmand? distinction since 2007.
In our menu we aim to reflect the traditional cuisine of Maestrazgo, a land committed to offer quality artisan food products.
We do not remember to remain at the forefront of the latest trends, combining the purity of products offered by this land with the utmost dedication and care given by our cooks to any receipt they prepare.
RESTAURANT OPENING HOURS
(RESERVATION IS MANDATORY)
Lunch: From 13:30h to 15:30h.
Dinner: From 21:00h to 22:30h.
Breakfast: From 08:30h to 10:30h.
Our wine cellar a particular place within our hotel. Even though it is not big in size, in it you can find a huge quantity of wines and cavas from all throughout the country.
Cosy and unusually appealing, it remains open for our customers? enjoyment. We have more than 80 references of both national wine.
OUR MENU
SEASONAL MENU
IT IS RECOMMENDED TO BOOK
Weekly closing: Sunday night, except holidays and August.
TASTING MENUS
"Balfagon" Special house menu, offer an exquisite arsenal of samples to taste.
"Seasonal menu" Throughout the year, depending on the products offered by nature in every season, we prepare for our customers different gastronomic menus for them to appreciate the virtues of these products. The Mycological Days in autumn or the Truffle Days in winter are manifest examples of that
Discover a bit more about our gastronomy
It has historically been known by the excellence of meat products, favored both by the quality of raw materials and the weather conditions. We can highlight bull smoked meat, naturally dried hams, as well as canned meat, always prepared with virgin olive oil from Low Aragón areas: sausages, pork ribs, pork tenderloin, pickled rabbit and partridge... originally designed to preserve food for the cold winter.
Ovine meat deserves special attention, as it is undoubtedly one of the star products. They may be bred in farms or come from mobile or stable cattle, but their races are always predominantly local. Apart from the juicy lamb or suckling meat, they provide magnificent sheep or goat milk, with which we produce many other products. There is no need to insist on the excellence of Tronchón cheeses, praised by Don Quixote, or of the fresh goat cheese.
We must also note the pastry-making, which passes on the traditional flavours of this land. Almond mantecados, tortas de alma (pie filled with pumpkin sweet), rosquillas huecas (hard doughnuts), homemade muffins, almond pastry, nut pies, sequillos (dry pastry with liquor)...
We must not forget the excellent wild products, among which we may highlight the mycological wealth of our land: red pine mushrooms, morels, poplar mushrooms..., and of course, the queen of the forest: the truffle. It is much appreciated and used as it provides an exquisite flavour to any dish.
Nowadays, the development of organic agriculture, the traditional farming as well as the keeping of traditional production techniques ensure that the food products from Maestrazgo remain synonymous with quality. Nevertheless, the quality of the products and the gastronomic tradition is an incentive for a new cuisine that, while based on tradition and quality, is elaborating well carefully cooked and avant-garde dishes for the utmost modern public.