Chef Josechu Corella’s creative contemporary cooking is a breath of fresh air in this Aragonese capital so often hostage to heavy meats and overcooked vegetables. Every plate is bright and beautifully composed, and could feature saffron-scented scallops with langostinos, poached egg with lobster and white truffle, or pig’s trotters with candied squash and black olives. The menu is in constant flux, always depending on what’s in the market and what amuses Corella that day. Expect an elegant dinner in a beautifully lit dining room dressed in white linens. Try to reserve as far ahead as possible, as tables have become scarce since the restaurant won a Michelin star in 2013.