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In the Alta Pyrenees, the cozy stone-wall inns, with their hearty cuisine and comfortable interiors, are a welcome sight after a day's hiking or sightseeing. Often family run and relaxed, they rarely have any kind of dress code and, often, a nourishing meal is brought to a close with a complimentary local chupito (shot) of lique
In the Alta Pyrenees, the cozy stone-wall inns, with their hearty cuisine and comfortable interiors, are a welcome sight after a day's hiking or sightseeing. Often family run and relaxed, they rarely have any kind of dress code and, often, a nourishing meal is brought t
In the Alta Pyrenees, the cozy stone-wall inns, with their hearty cuisine and comfortable interiors, are a welcome sight
In the Alta Pyrenees, the cozy stone-wall inns, with their hearty cuisine and comfortable interiors, are a welcome sight after a day's hiking or sightseeing. Often family run and relaxed, they rarely have any kind of dress code and, often, a nourishing meal is brought to a close with a complimentary local chupito (shot) of liqueur, finishing the night off with a satisfying thump. Back down in the main cities, restaurants take inspiration from these traditional methods, but offer a more contemporary style and setting.
On a bank overlooking the Garonne, the white-tablecloth, tile-floor Era Coquèla is a Vielha institution, beloved by local families, repeat vacationers, and even truck drivers passing through town. Roast meats, civets (wine-and-game stews), and seasonal vegetable dishes are native-son chef Marc Nus's strongest suits—all are served by an enthusiastic and knowledgeable staff.
A picturesque riverside location, knotty pine walls, wood beams, and a rustic prix fixe that highlights regional specialties make this a lovely spot for a meal. There is a ground-floor dining room with large windows that frame a broad sweep of the river and a second, smaller dining room tucked up in the attic.
Carrèr Sarriulèra 26, 25530, Spain
973-641718
Known For
Aged Pyrenean beef cooked over coals
River views
Flame-licked calçots (Catalan green onions) in season
This rustic former stable with whitewashed walls serves Aranese dishes with a modern, often French twist. Duck, either stewed with apples or served with carreretes (wild mushrooms from the valley), and roast lamb are favorites, as is foie gras de pato con pistachos con caramelo de Pedro Ximenez (duck foie gras with pistachios and Pedro Ximenez syrup). The wine list is particularly strong on Rioja, Ribera del Duero, and Somontano reds, as well as full-bodied whites, such as Albariños from Rías Baixas and Ruedas from Valladolid.
Carrer Marrec 14, Vielha, Catalonia, 25530, Spain
973-642419
Known For
Excellent service
Specialty of pigs' trotters stuffed with mushrooms and truffle sauce
Traditional cuisine from Vall d'Aran
Restaurant Details
Rate Includes: Closed May, June, and Oct. No lunch weekdays Dec.–Apr. (except during Christmas and Easter wks), Reservations essential
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