The hotel may be a few decades past its prime, but the restaurant here has long been regionally renowned for its excellent fare, produced mostly with local ingredients. The ensalada de perdiz (partridge salad) is a tasty starter, followed perhaps by bacalao al estilo monacal (a local monastery's salted cod recipe) or stuffed leg of lamb with local dandelion greens. Reservations are recommended for Sunday lunch, when locals from across Plasencia gather for
a family meal. There's a café and bar adjacent.