Benasque is one of the most visited destinations in Pyrenees Aragonese throughout the year, but especially in summer, when its mountains, trails and rivers are filled with hikers, cyclists and families in search of nature and pure air. However, its environment is not the only attraction of this town, it also stands out for its gastronomy.
From tapas bars to menus made with care, the range of options Benasque satisfies all tastes and pockets. In this town you can savor the territory in each bite, with traditional recipes that combine the products of the valley, such as the veal of Pyrenean race, the mushrooms, the lamb or the trout, with author touches in many restaurants that bet on the mountain kitchen with their own seal.
In addition, the atmosphere of its streets invites you to extend the desktop between Pyrenean architecture, animated terraces and spectacular views. And if you want to complete the experience, many premises include in their letter wines of the Somontano, cheeses of proximity and homemade desserts such as the classic “coca” of the valley or the rice with milk of a lifetime. In this article, we review some of the best restaurants to eat in Benasque.
The summit
The Llardana
Llanos del Hospital
Bar El Refugio
Benasque Bombardino
Benasque’s grill
THE VIENDER SEAREN
The fogaril
Mesón de Benás
The summit
Eating well and having a better time is possible at the “Galiza Taste” summit, a restaurant that fuses traditional Galician cuisine with live comedy shows. Among his specialties are the octopus to Feira, the grill zamburiñas, the chipirones to the Andalusian and other surprising dishes such as duck gyozas or mushroom risotto. All with fresh product and gluten -free options in a cozy place with terrace and fireplace.
The atmosphere is informal, familiar and very lively, especially when there is comedy show, with artists such as JJ Vaquero, Manuel Manquiña or Melani Olivares. The show days you can get a 10% discount reserving by WhatsApp. Essential to reserve in advance.
The Llardana
At Benasque’s entrance, Llardana is a classic for those looking for a traditional quality cuisine. The chef Jacinto Escartín, with more than three decades of experience, prepares a letter based on fresh seasonal products, such as mushrooms, vegetables from the environment and meats of the valley. Among its specialties are the grilled veal chuleton, the wild boar civet, the baked ternasco pallet and the duckbasin with bittersweet sauce.
The restaurant also offers fresh fish such as Rodaballo, sole or chipirones, in addition to homemade entrants such as meat cannelloni, gratin onion soup or spinach with micuit chips. The desserts, all homemade, are the perfect finishing touch: artisan sorbets, flan, vanilla biscuit or warm cake with cheese ice cream.
Llanos del Hospital
Thirteen kilometers from Benasque, in the middle of Posets-Maladeta Natural Park, is the Llanos del Hospital restaurant, an ideal place to eat after a route through the mountain or a day of Nordic skiing. Its kitchen combines tradition and quality, with a daily menu that includes close products, meats of the valley, fish, stews and homemade desserts, all in a privileged natural environment and with free parking for diners.
The menu of the day (29 euros) offers dishes such as the head of Ternsco de Aragon roasted, toro tail to the wine of the Somontano, Jews with confit duck or piquillo peppers stuffed with cod. For dessert, the apple cake with dulce de leche, homemade strawberry ice cream or passion fruit pancake stands out. There are also suggestions such as the mature Pyrenean veal cross or the literate palettea cooked in its juice, in addition to children’s menu for 18 euros.
Bar El Refugio
If what you are looking for is to eat well, fast and cheap in Benasque, the shelter is a safe bet. This restaurant bar, open since 2012 and run by Susana Lasierra, offers homemade kitchen with zero kilometer products and meats of the Valley, in a very central location. Its wide sunny terrace is perfect for breakfast before a route, replenishing forces or dinner something informal.
The shelter offers homemade food with a kilometer product 0. Photo: Lorena Torrijo
In the letter you will find from croquettes and homemade potato tortilla to combined dishes, hamburgers, salads and special snacks such as the “Cerler” or the “Maladeta.” There are also crumbs, gazpacho, rabas or meatballs in curry sauce. All at tight prices and with a good local atmosphere.
Benasque Bombardino
Open in 2020 and inspired by British pubs, Bombardino Benasque has revolutionized the scene Gastronomic of the Valley with its original and cozy proposal. Here you can take from a vermouth with mussels or homemade braves, to enjoy a mature cow hamburger, pyrenean trout tacos or rice with boletus, foie and idiazábal cheese.
It is also ideal for dinner among friends, listening to music or trying handmade cocktails, such as the “Bombardino.” In its letter, elaborations such as the burrata with red tuna tartar, the broken eggs with black pudding and grass sausage, or desserts such as the goat cheese cake with red fruits or the caramelized toast with vanilla ice cream, stand out.
Benasque’s grill
With more than 50 years of history, Benasque’s grill is one of the gastronomic referents of the Valley. Chef Benito Ostariz, third generation in front, combines traditional recipes with author dishes, in a rustic and cozy environment. The roast literature, the chuleton of the valley, the Iberian lizard with boletus or the crumbs to the shepherd, next to desserts such as the “brick”, a custard with meringue.
With more than 50 years of history, Benasque’s grill is one of the gastronomic referents of the Valley. Photo: Lorena Torrijo
Ideal for a special meal, its letter also includes octopus to Galician, cod cod with romesco and carefully selected Aragonese wines.
THE VIENDER SEAREN
One of the most busy premises to cover in Benasque is the vein of food, with a bar full of skewers, casseroles and suggestions of the day, accompanied by a very careful wine letter. Here it comes to chop without a hurry, from a Russian salad or a pepper stuffed with cod to a handy carpaccio with foie.
Tostas, sausages and preserves complete the offer. The place does not accept reservations, so it is usual to queue or sign up on the list. In return, experience compensates: animated environment, agile care and a kitchen with modern touches. Dessert, test your carrot or apple cake.
The fogaril
Located at the Ciria Hotel, El Fogaril is a reference of the high -air cuisine with more than 30 years of experience by chef Dioni Ciria. The letter pays tribute to the products of the Valley, with hunting dishes such as the tailpiece in truffle sauce, the wild boar civet or the stewed partridge. The grilled meat, traditional stews and the mushrooms of the environment also stand out.
Located at the Ciria Hotel, Fogaril is a reference for the high -arragonese cuisine with more than 30 years of experience. Photo: Lorena Torrijo
It offers a daily menu with first six and five seconds, and homemade desserts such as the flan of radique cheese or the traditional candimus, typical of Benasque.
Mesón de Benás
With its stone facade, wood interior and a lifelong recipe letter, Benás’s inn is ideal for eating well in the center. Specialized in the grilled meat of lamb, veal and Vaca del Valle, offers dishes such as the chuleton of one kilo, the t-bone or the low temperature pallet with citrus and ginger. There are also shepherd crumbs, benasquesa pot or stewed deer with mushrooms.
Among the entrants: homemade croquettes, broken eggs, vegetable timbales or carpaccio. And to close, Brownie with ice cream, coffee flan with baileys, cheese cake with figs or rice with milk.
