Restaurante Ansils Review
This rustic spot in Anciles is ingeniously designed in glass, wood, and stone and specializes in local Benasqué and Aragonese dishes, such as civet de jabalí (wild boar stew) and perdiz guisada con setas de temporada (partridge stew with wild mushrooms), which is a perennial house favorite: the meat is cooked to perfection. The restaurant is sometimes closed unexpectedly on weekdays and out of season, so check before you go. Memorable and exuberant holiday meals are served on Christmas and Easter; reserve well in advance.
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