Restaurant

The traditional herring with oil and vinegar prepared around the sixties by gramma Juanita, the first cook and matron of our kitchen, seem now quite distant, but we have tried to continue her traditions and love for her cooking.
The onion soup, the civet or jugged wild boar, the goat cheese salad, the pig’s trotters stuffed with boletus and the loin of cod with tupí cheese from Sort… will be an amazing surprise, as amazing as the mountains that surround our dining room.