El Molino de la Losa
Outside the walls and across the river, this 15th-century mill converted to a restaurant has a large dining room that retains its rustic origins—a wooden ceiling, wrought-iron chandeliers—as well as a smaller, modern dining room with a nice view of the Río Adaja and its old bridge. While the kitchen does its part to keep up the image of Avila as carnivore heaven (oven-roasted lamb, baby pig, veal, and duck), the chefs also clearly love vegetables and present them with care and panache. The selection of grilled seasonal vegetables is an excellent option for vegetarians.
Outside the walls and across the river, this 15th-century mill converted to a restaurant has a large dining room that retains its rustic origins—a wooden ceiling, wrought-iron chandeliers—as well as a smaller, modern dining room with a nice view of the Río Adaja and its old bridge. While the kitchen does its part to keep up the image of Avila as carnivore heaven (oven-roasted lamb, baby pig, veal, and duck), the chefs also clearly love vegetables and present them with care and panache. The selection of grilled seasonal vegetables is an excellent option for vegetarians.
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