3 days in hotel: 215 euros per person
Standar double room
4 breakfast buffet
4 daily menu dinners with wine D.O. Somontano.
A 4x4 tour (duration approx. 4 hours)
Enjoy the fall colors in the mixed forest of Benasque Valley
2 nights in hotel: 210 € / pax
Suite with Jacuzzi
Breakfast served in the bedroom (on request)
Tasting menu with sparkling wine
Parking in the garage
Dioni Ciria's cuisine
Recipes made with the finest locally grown produce where the game and grilled meats are the staples
With 30 years cooking experience, the chef Dioni Ciria serves the best Altoaragonese cuisine recipes, combining traditional flavours with the latest trends. Game dishes are not to be missed, but El Fogaril offers many other specialities such as grilled meats, the freshest vegetables and seasonal mushrooms. All recipes are made using the finest locally grown produce.
The highlights among the game dishes include loin of venison with truffle sauce and morels stuffed with foie gras, wild partridge stewed with onion, the venison steak served on red wine and blueberry jus or the crispy caramel stuffed with roe deer and local cheese with sweet and sour sauce and vegetable crudités.
Steak lovers will enjoy at El Fogaril the tastiest lamb, beef and ox in the Valley.
The chef also recommends asking for the legs of lamb Somontano style, the pork confit with potatoes and hazelnut praline with potatoes "panadera" style and apple compot or the lamb roasted in a wood burning oven.
An extensive wine list provides wines from Somontano, Ribera del Duero and Rioja, among others, and is complemented by cavas and champagnes.
And to finish your meal, nothing beats a homemade dessert like a Radiquero goat’s cheese flan or a citrus sorbet accompanied by homemade liqueurs or spirits.
At the cafeteria you can also try homemade tapas, a hot chocolate or a refreshing mojito.