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LA RINCONADA DE LORENZO
1.- Rabbit salad in escabeche
2.- Lorencito
3.- Corridor leading to the main dining
room
4.- Interior view of the dining room
5.- Roast leg of ternasco
6.- Borrajas with clams
7.- Tribute to the products of Aragón
at the table just as a grandmother might serve it on
a Sunday—no gimmicks, only oven heat, patience,
and the finest local lambLe siguen otros grandes
clásicos: migas con jamón y uva —plato humilde,
festivo, que resume la esencia rural de Aragón—,
borrajas con almejas en salsa verde, bacalao al
chilindrón, conejo escabechado y pollo al chilin-
drón, recientemente homenajeado, que aquí se
prepara con pulcritud y mimo, siguiendo la receta
familiar.
There are seasonal starters —artichokes, cardoon,
salads with delicate escabeches— and daily spe-
cials based on the market’s offerings. Most ingre-
dients come from local suppliers: vegetables from
the Ebro riverbanks, olive oils from Bajo Aragón,
I.G.P. ternasco and artisanal cured meats.
The desserts, homemade and honest, are the per-
fect finale: rice pudding, peaches in wine, egg flan,
or a fig ice cream with guirlache that recalls the fla-
vours of old Aragonese afternoon snacks.
A place where time stands still
Dining at La Rinconada feels like stepping into ano-
ther era without leaving the present behind. The pace
is unhurried, dishes arrive at their precise moment,
and the diner gets the feeling of being welcomed into
the home of distant relatives —the kind who always
greet you with a set table, a clean cloth, and a story to
share between courses. Every corner of the restau-
rant invites calm conversation, slow enjoyment, and
the kind of sincere hospitality only found in homes
where tradition has never been lost.
The atmosphere is warm and unpretentious, yet the
standard of the kitchen and the wine cellar rivals the
best restaurants in Zaragoza.
For over half a century, La Rinconada de Lorenzo
has withstood trends, crises and culinary revolu-
tions. Its secret: never losing touch with the land or
with memory
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