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In the Alta Pyrenees, the cozy stone-wall inns, with their hearty cuisine and comfortable interiors, are a welcome sight after a day's hiking or sightseeing. Often family run and relaxed, they rarely have any kind of dress code and, often, a nourishing meal is brought to a close with a complimentary local chupito (shot) of lique
In the Alta Pyrenees, the cozy stone-wall inns, with their hearty cuisine and comfortable interiors, are a welcome sight after a day's hiking or sightseeing. Often family run and relaxed, they rarely have any kind of dress code and, often, a nourishing meal is brought t
In the Alta Pyrenees, the cozy stone-wall inns, with their hearty cuisine and comfortable interiors, are a welcome sight
In the Alta Pyrenees, the cozy stone-wall inns, with their hearty cuisine and comfortable interiors, are a welcome sight after a day's hiking or sightseeing. Often family run and relaxed, they rarely have any kind of dress code and, often, a nourishing meal is brought to a close with a complimentary local chupito (shot) of liqueur, finishing the night off with a satisfying thump. Back down in the main cities, restaurants take inspiration from these traditional methods, but offer a more contemporary style and setting.
In this ivy-covered stone-and-mortar farmhouse perched over a deep gully in nearby Rocabruna, feast on carefully prepared local dishes like vedella amb crema de ceps (veal in wild mushroom sauce) and the Catalan classic oca amb peres (goose stewed with pears). In winter, spring for the civet de porc senglar (stewed wild boar) or any of the wild mushroom dishes.
In a flower-festooned 17th-century stone house is one of La Cerdanya's finest restaurants, which serves elevated Catalan fare with French touches. Beef a la llosa and duck with orange and spices are house specialties, and the wide selection of entretenimientos (hors d'oeuvres or tapas) is the perfect way to begin. Ask about wine selections, game, and wild mushrooms in season.
On a bank overlooking the Garonne, the white-tablecloth, tile-floor Era Coquèla is a Vielha institution, beloved by local families, repeat vacationers, and even truck drivers passing through town. Roast meats, civets (wine-and-game stews), and seasonal vegetable dishes are native-son chef Marc Nus's strongest suits—all are served by an enthusiastic and knowledgeable staff.
This restaurant on the eastern edge of town is inside a former cheese factory, and the proprietors continue the tradition by producing fresh cheese on the premises while you watch. In the restaurant, fine local cuisine and fondues come with panoramic views looking south toward Puigmal and across the valley. There are tables in the bar for cheese-sampling sessions, an innovative tasting menu, and plenty of charm and good cheer.
Named for the classic bottle stopper (tap) made of cork (suro), this wine store-cum-gastrobar is the perfect place to unwind over local cheeses, duck and goose liver, and other delicacies. Expect a varied and affordable tapas menu and an ever-rotating wine selection with labels from Spain and France.
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