Alberca
With a lovely terrace at the top of the old town, this traditional asador, or grill, has been heading steadily upmarket in recent years. Ibérico pork and Retinto beef cooked on the charcoal grill remain central, but chef Mario Clemente now offers three tasting menus that have caught the critics’ attention. A series of smartly presented dishes displays imaginative use of fire and embers, including smoked salmon with grilled avocado, smoked cheeses, and torrijas a la brasa, a regional favorite akin to French toast. Fish-lovers can choose grilled red tuna or salt cod, and to finish there’s a deconstructed dessert entitled Oops, I dropped the cheesecake.
With a lovely terrace at the top of the old town, this traditional asador, or grill, has been heading steadily upmarket in recent years. Ibérico pork and Retinto beef cooked on the charcoal grill remain central, but chef Mario Clemente now offers three tasting menus that have caught the critics’ attention. A series of smartly presented dishes displays imaginative use of fire and embers, including smoked salmon with grilled avocado, smoked cheeses, and torrijas a la brasa, a regional favorite akin to French toast. Fish-lovers can choose grilled red tuna or salt cod, and to finish there’s a deconstructed dessert entitled Oops, I dropped the cheesecake.
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