Virrey Palafox

Virrey Palafox Review

The white walls, wood-beam ceiling, and furnishings in this family-run establishment are traditional Castilian design, setting the tone for the food to come. This restaurant, which has long attracted demanding diners from miles around, specializes in fresh and seasonal produce. Vegetables are homegrown, and excellent local game, from wild boar stew to venison fillet, is served year-round. The house specialty is fish, in particular merluza Virrey (hake stuffed with eels and salmon). Saturdays and Sundays, from the last weekend in January through March, a pig is slaughtered and a feast ensues (reservations required).