The Pyrenees Restaurants

Pyrenees Restaurant Reviews

Pyrenean cuisine is characterized by thick soups, stews, roasts, and local ingredients prepared differently in every valley, village, and kitchen from the Mediterranean to the Atlantic. The three main culinary schools correspond to the Pyrenees' three main regional and cultural identities—Catalan, Aragonese, and Basque—but within these are further subdivisions such as La Cerdanya, Vall d'Aran, Benasque, Roncal, and Baztán. Game is common throughout. Trout, wild goat, deer, boar, partridge, rabbit, duck, and quail are roasted over coals or cooked in aromatic stews called civets in Catalonia and estofadas in Aragón and Navarra. Fish and meat are often seared on slabs of slate (a la llosa in Catalan, a la piedra in Castilian Spanish).

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