Fodor's Expert Review Bodegas del Sobrarbe

Lamb and suckling pig or kid roasted in a wood oven are among the specialties at this rustic restaurant, built into an 11th-century wine cellar. After the welcoming bar at the entrance, a succession of small dining rooms under arches gives a sense of privacy. The tables are decorated with handcrafted ceramic tiles from Teruel, and the setting is medieval, with vaulted ceilings of heavy wood and stone.