Run by founder Pepe Rojas Gómez and his daughters, this traditional old building on the main square is the best restaurant in town. Rojas was among the first restaurateurs to convince area shepherds to sell him their best lamb and kids instead of shipping the meat to big-city markets. He first made a name for himself among Spanish gastronomes by reviving the region’s traditional lamb and kid stews. The restaurant also slow-roasts both animals in a wood-burning brick oven, usually offering the meat with a side of roasted sweet red peppers. This is mountain country cooking at its best.