There’s a strong local flavor to the menu at this inn dining room, and many diners start with a small plate of zarajos or share a bowl of morteruelo. If you’ve grown tired of organ meats and wild game, order the pork tenderloin braised with apples in cider. The most desirable tables are on the terrace surrounded by rose bushes and an olive tree, but the view of the Huécar gorge is just as impressive from the windows of the semiformal dining room. Like the rest of the property (see above), the restaurant strikes a fine balance between simple, heavy, monastic furniture and outstanding abstract graphic art by contemporary Spanish masters. The restaurant is open to the general public, not just guests of the inn, and tables fill far in advance on the weekends, so reserve early.
- Frommer's Staff