Truffle from the hills, slow-cooked lamb and the first oranges from the coast.
The winter menu starts in December, when the first black truffles come down from the hills and the oranges arrive from the coast, an hour away.
Three dishes to look for
Rice with wild mushrooms and truffle, shoulder of lamb cooked for eight hours in the wood oven, and an orange and olive oil cake that has been on every winter menu since we opened.
The truffles come from Sarrión, in the south of Teruel, one of the great black truffle towns of Spain. We buy them from the same family every week and shave them at the table.
What else changes
The soups come back: chickpea and chard on Fridays, and a thick bean stew with chorizo when it snows. In the afternoons there are roast chestnuts by the fire in the library, and the breakfast table gets hot chocolate and fresh churros on Sundays.
From the cellar
For the winter dishes we open the reds from the Matarraña and Terra Alta, mostly garnacha, and a sweet mistela from Calaceite with the cake. If you want to go further, ask Pedro about the wines he keeps for the long table.
Dinner is Thursday to Saturday, and the dining room fills up quickly in the holidays. Book your table when you book your room.
