Seldom do you have the chance to eat in a 16th-century convent. The restaurant, within two galleries on the first floor of the Convento de San Francisco, has lots of character and magnificent antiques. Specialties include the pâté de perdiz con aceite de oliva virgen (partridge pâté with olive oil) and the manitas de cerdo rellenas de perdiz y espinacas (pig's knuckles filled with partridge and spinach). It has a summer terrace that doubles as a tavern.
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