Casa Pedro

Founded in 1950, this restaurant has successfully evolved without losing its essence, now under the guidance of Luis Antonio and Javier Carcas. Their cuisine elegantly blends quality ingredients, refined technique and creativity. Their most celebrated dishes include the guinea fowl cannelloni, the house-iconic stewed snails and the marinated Pyrinea trout. A constant balance between classic and contemporary defines both the à la carte offerings and the tasting menus. The thoughtfully designed dining room offers a calm atmosphere, perfect for appreciating the attentive, professional service. The wine list, focused on national labels with a strong regional presence, complements the experience. A place you'll want to return to.