Museo Agrícola-Restaurante

Frommer's Review

This restaurant could practically rely on its decor to attract diners, but happily it also serves good, hearty food. The walls are hung with a virtual museum's worth of agricultural tools and other regional artifacts. The chef is known locally for his succulent barbecued meat roasted over olive branches or almond tree leaves. A signature dish is the oven-baked baby goat, which is beautifully spiced. For a fish course, we recommend a platter of the king prawns in white sauce, and for an appetizer, a traditional local soup, ajo blanco (white garlic).

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