The best après ski in Spain, to the rich alpine tapas!
THE ARAN VALLEY
Quality, high gastronomic level and a high price. The Baqueira Beret station is by far a haute cuisine center and that shows in their establishments. And we start with an exclusive and chic proposal: the Moët Winter Lounge bar located in e the Orri area.
It is a design bar focused on the French champagne that gives it its name. with a small dining room (must be booked in advance), but with an impressive terrace for "tapas" . And here we are going to stay to try their delicious hake croquettes or Spanish omelette which is really spectacular.
the most sophisticated they can opt for caviar at a rate of 130 euros per serving which will be washed down with a bottle of Moët Imperial. Another 50 euros more.
Moët Winter Lounge
Another of the places that we cannot miss visiting in Baqueira Beret is the ** Refugi San Miguel ** located in the Bonaigua area . A modern, bright bar with a large fireplace. An obligatory stopping point on our descents to taste any of the 20 design covers that have made him famous.
These tapas bear the signature of the haute cuisine they create Dani Garcia or Paco Roncero. Watch your beer and the mushroom toast with ham . And if hunger strikes, it is mandatory to request the Tapas Menu.
Refuge San Miguel
SIERRA NEVADA
The Granada station can be proud of several of its tapas bars, with some menus focused on the products of the Penibética mountain range among which the famous Trevelez ham.
As soon as the historic river track deposits us in Pradollano you have to hurry to get a seat at ** El Cartujano **. And there we will ask a tapa of meatballs or even its shredded meat, that dissolves on the palate. A simple but lavish bite. In the drink, always "grandpa's wine".
In Sierra Nevada there is a hidden bar-restaurant , several kilometers away from the bustling life of the ski resort and without modernities or experiments. The ** Ruta del Purche ** restaurant is an idyllic place, on the very slopes of the mountain range.
The mere fact of ordering a beer, of course Alhambra, attached to it is a lid that overflows with small tacos of choto along with some fresh green peppers that seem to want to overflow the plate . And on point. Two canes can suppose that we leave already eaten.
With a couple of rods, from here you come out 'eaten'
THE BENASQUE VALLEY
Cerler ski resort It is the queen of Benasque, one of the towns in the Huesca Pyrenees with more flavor and authenticity. Benasque is "another thing" in Aragonese geography. Its location in the Ribagorza region gives it a product that will be very present in their dishes and tapas: pork.
Cerler also has the honor of being the only Spanish station that celebrates an international event with designer tapas every season: Cerler Gourmet Festival, an event that takes place in the last days of January and in which the local bars and restaurants participate.
Cerler Gourmet Festival, tapas at the foot of the slopes
And among all these places there is one that you must visit. It is the Remáscaro cafeteria where tapas are the specialty of the house and at the foot of the slopes. Another local delicatessen is the ** La Picada ** restaurant, a place for tapas with mushrooms and meat from the Benasque Valley, dishes that must be washed down with Somontano wine.
In any case, the Cerler station itself hides really suggestive establishments. This is the case of La Borda del Mastín , pure Aragonese cuisine that reaches the mouth in the form of tapas with pâté from the area, again mushrooms from Ribagorza or sausages from the neighboring town of Graus.
And we won't forget about Graus , a municipality that requires a visit to delight us with its sausages and secallonas as nutritious as they are forceful. We will take them all from establishments such as Embutidos Villa de Graus or Embutidos Aventín.
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Remascaro
*The journalist Alfonso Ojea is the Director of the program of Chain BE specializing in snow, white tracks , which has been on the air for 20 years.
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