Techno-emotional cooking!
AINSA
The Callizo (Plaza Mayor, s/n tel. 974 50 03 85) €€€
Aragonese cuisine and very current winks in the setting of a typical Pyrenean-style stone house.
With Josetxo Souto and Ramón Aso in front of the kitchen, in October 2017 they reopened the doors of this place, giving a twist to the concept, which was already a considerable success, to offer their usual customers (and new ones, of course), what they define as a techno-emotional mountain cuisine that draws on local produce.
On the menu you will find, above all, dishes where meat is the main protagonist.
Don't leave here without checking out the store and acquire gastronomic products of this land.
Techno-emotional kitchen!
FORMIGAL
the Tosquera _(Avda. Huesca, 8 tel. 974 49 03 51) _ €€€
Traditional Spanish cuisine with hints of modernity.
It is a real pleasure, after a day of skiing, to find a place as welcoming and warm as this one, where the usual pleasures are served but with care and great quality : mushroom scramble, Stroganoff, cheesecake...
Its reserved area is ideal for intimate dinners or business meetings.
Vidocq (Avda. Huesca, ground floor, Jacetania Building tel. 974 49 04 72) €€
Contemporary cuisine, with the creative Diego Herrero at the helm.
Each season brings new surprises. Herrero takes advantage of the seasons to offer very current dishes, without losing sight of where he comes from and where his restaurant is.
To highlight its eco egg at 62 °, the cauliflower couscous, the lean with pink tomato or the fresh cheese cake.
A good option is the tapas bar, informal and fun.
A good option is the tapas bar, informal and fun
HUESCA
Lillas Pastia _(Plaza de Navarra, 4; Huesca tel. 974 21 16 91) _ €€€€
Signature cuisine. Carmel Forest is, surely, the Aragonese chef with the greatest projection and here express freely.
Located on the ground floor of one of the city's emblematic buildings, the old Huesca casino, Lillas Pastia For two decades, he has been one of the greats of contemporary Aragonese cuisine. His proposal local and very marked by the season , is a good culinary claim for a city with an interesting gastronomic offer.
Cod with tail juice and pilpil; three trotters ravioli with oyster; truffle rice (Tuber Melanosporum; in season) .
Carmelo is one of the best truffle specialists in our country, so winter is a great time to visit the restaurant.
Carmelo Bosque's kitchen is one of total freedom
tatau _(Azara, s/n tel. 974 04 20 78) _ €€-€€€€
Current cuisine and renewed airs by Arantxa Sainz and Tonino Valiente.
One of the first gastrobars to be recognized by specialized guides in our country. Now, with a new location, more in line with his ambitions.
Tatau's is an offer that ranges from simple croquettes or gildas, to sea and mountain dishes and stews with a great culinary background that can be enjoyed both in the bar and in the restaurant. Espardeña with grilled tongue; scallop with papada and apiobola...
To get to know it better, it is advisable to opt for its tasting menus.
€ Less than €10
€€ Up to €20
€€€ Up to €50
€€€€ More than 50 €
*You can find the 2018 Gastronomic and Wine Guide in a digital version for your devices, at Manzana , Zinium Y google play .
Tatau Restaurant