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Open stonework and a glass-enclosed wine cellar set the mood at this rustic-meets-contemporary restaurant in the Val d'Aran. The kitchen leans into seasonal ingredients and builds a creative menu around them, the kind of place where flame-grilled aubergine ravioli with black garlic and confit baby goat neck sounds like it makes complete sense. Two fixed menus or à la carte, so you can commit as much as the mountain air demands.
One honor, in evidence:
The record strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we score
Nearby in the record closest first
- Er Occitan Eat · 69
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