In our restaurant you will be able to taste our most select specialties, always watered with the best extra virgin olive oil. The wood-burning oven presides over the dining room and the roast suckling lamb from the pasture itself, the kid and the suckling pig are some of the most exclusive dishes on the menu. Starters such as partridge p?t?, sweetbreads with artichokes, pure sheep's cheese, charcoal-broiled suckling pig kidneys and scrambled black pudding and wild asparagus are some of the many that can start a pleasant lunch, to continue tasting some juicy lamb chops, an Iberian prey, an ox loin or a puffed hake. Our desserts also come out of the wood-fired oven mostly. Chocolate and cheese cake, bacon from heaven, piononos with caramel, roasted apples with quince and many more sweets typical of our region. All this washed down with one of our wines and some liquor from our village such as Risol, made by this house.