Montecruz
The downstairs bar here serves simple tapas, but it's the upstairs restaurant that makes it worth a visit. The rustic dining room is decorated with wall paintings and hunting trophies, and the kitchen serves regional produce and dishes---try the pimiento de piquillo relleno de jabalí y gurumelos (wild boar and a type of mushroom stuffed red pepper ), lomo de jabalí (boar tenderloin), or the outstanding ham; chestnut stew is the standout for dessert. Vegetarian and organic menus are available.
