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A prominently displayed wine cellar features bott-
les from all four of Aragón’s appellations, and near
the entrance, a special corner holds the recipe and
guestbook created for the restaurant’s fiftieth anni-
versary. Unlike the stiffness found in some historic
establishments, the décor here radiates warmth.
Tables are simply set, and the service —now in the
hands of the second and third generation: Javier
and Óscar Navascués, Belén Arroyo, Elisa Júdez,
and Eli Navascués— continues the personal, at-
tentive style of the early days. The waitstaff know
the regulars by name, yet greet newcomers with
the same respectful welcome.
Rooted cuisine, seasonal and
produce-driven
The menu is a masterclass in loyalty. There are
no culinary experiments or avant-garde flourishes
here—just quality ingredients and the time-honou-
red techniques passed down through generations.
The kitchen still follows the path laid out by María
Cruz, who watched over stews and roasts with the
same dedication that Lorenzo brought to tuning his
voice.
The standout dish is undoubtedly the ternasco
(young lamb) of Aragón, roasted to perfection:
golden shoulder, crisp skin, and tender, succulent
meat, served with rustic-style potatoes. It arrives
TESTED RESTAURANTS
At La Rinconada de Lorenzo,
each dish is a tribute to Ara-
gonese cuisine: roast lamb,
migas, and borrajas arrive at
the table like living tradition
served on a platter
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