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In the Alta Pyrenees, the cozy stone-wall inns, with their hearty cuisine and comfortable interiors, are a welcome sight after a day's hiking or sightseeing. Often family run and relaxed, they rarely have any kind of dress code and, often, a nourishing meal is brought to a close with a complimentary local chupito (shot) of liqueur, finishing the night off with a satisfying thump. Back down in the main cities, restaurants take inspiration from these traditional methods, but offer a more contemporary style and setting.
In this ivy-covered stone-and-mortar farmhouse perched over a deep gully in nearby Rocabruna, feast on carefully prepared local dishes like vedella amb crema de ceps (veal in wild mushroom sauce) and the Catalan classic oca amb peres (goose stewed with pears). In winter, spring for the civet de porc senglar (stewed wild boar) or any of the wild mushroom dishes.
Named for the classic bottle stopper (tap) made of cork (suro), this wine store-cum-gastrobar is the perfect place to unwind over local cheeses, duck and goose liver, and other delicacies. Expect a varied and affordable tapas menu and an ever-rotating wine selection with labels from Spain and France.
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