Ansils

This restaurant, located in a village in the Benasque valley, has been in business since 1984 and is run by the third generation of the family – it is now overseen by the niece and nephew of founder Pilarín Ferrer with Iris Jordán at the helm in the kitchen and her brother Bruno in charge of the dining room and wine cellar. Under their guidance, the restaurant has turned over a new leaf with a focus on contemporary cuisine that seeks inspiration from tradition through the culinary influences from the valley and a more modern perspective. Game and vegetables from their own garden take centre stage here, as they are keen to showcase time-honoured ingredients and revitalise the cooking techniques of bygone days (salting, curing, escabeches etc) but with elegance, personality and a lightness of touch. Choose between the à la carte and a tasting menu (Benás en el Temps), featuring unmissable dishes such as the so-called Génesis (tripe with a chorizo picada and morel mushrooms), pig’s trotter filled with civet, and grilled squash with cured scallops and pickled cep mushrooms.