Bodegas del Sobrarbe
Bodegas del Sobrarbe Review
Lamb and suckling pig or kid roasted in a wood oven are among the specialties at this excellent restaurant, which had been 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 rustic and medieval, with vaulted ceilings of heavy wood and stone.
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