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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.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Flame-grilled aubergine ravioli
“A standout dish is the flame-grilled aubergine ravioli with porcini mushrooms, black garlic, cured egg yolk and confit neck of baby goat.”
Michelin Guide
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The neighbors closest first
- Er Occitan Modern Pan-Asian Eat · 69
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