Montecruz

Montecruz Review

The downstairs bar here serves simple tapas, but it's the upstairs restaurant that makes it worth a visit. The rustic dining room is decorated with wall paintings and hunting trophies, and the kitchen serves only regional produce and dishes. Try the carpaccio de gurumelos (a type of mushroom), lomo de ciervo (deer tenderloin), or the outstanding ham; chestnut stew is the standout for dessert. The wine cellar is ample, and chef Manuel is happy to give recommendations.