An excellent and considerably cheaper alternative to the town parador, this inn was built around the 16th-century Gothic cloister of the monastery itself. The cloister's courtyard is also an outdoor café, open to all, from May to September. The simple, traditional rooms with wood-beam ceilings are handsome and comfortable. Fine local dishes at the restaurant include caldereta de cabrito (baby goat stew), revuelto de cardillos (scrambled eggs with thistle),
and morcilla de berza (blood sausage with cabbage).