El Fogaril Restaurant in Benasque

Discover the cuisine of Dioni Ciria

Recipes with the best ingredients of the Benasque Valley

With 30 years of experience in the kitchen, chef Dioni Ciria serves his clients the best high-Aragonese cuisine combining the recipes and flavors of always with the latest techniques and trends. The main protagonists of El Fogaril menu are the game dishes, but the restaurant at Hotel Ciria offers many other specialties such as grilled meats, fresh vegetables or seasonal mushrooms.

Among the game dishes include the roasted pork loin in truffle sauce with foiels filled with foie gras, the partridge of onions, the rye steak with La Perdiguera and blueberry wine bottom, or the crispy caramel stuffed with roe deer and fresh cheese of the valley with sweet and sour sauce and vegetable crudités.

Lovers of red meat will enjoy in El Fogaril the tastiest pieces from lambs, calves and oxen from the Benasque Valley.

All this, watered with a varied wine list of the denominations of origin of the Somontano, Ribera del Duero and Rioja, among many others, which is complemented by the cavas and champagnes.

Finally, nothing better than a homemade dessert like Radiquero's goat cheese flan or citrus sorbet accompanied by homemade liquors or spirits.

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Menu of El Fogaril, renewing day by day

The Dionisio Ciria team prepares a complete menu every day with 6 first courses and 5 seconds accompanied by an assortment of homemade desserts. The most demanding palates can also choose between the suggestions of the menu, which abound in the meats of the Benasque Valley and the traditional recipes of the upper Aragon prepared with the latest culinary techniques.

The forests of the Benasque Valley, an exquisite pantry

The Fogaril is also supplied with the products offered by the surrounding forests. Many of its dishes are made with wild fruits collected in the Benasque Valley such as raspberries, strawberries, blueberries or spiders to prepare homemade pacharan.

In the kitchen of the Hotel Ciria there is no shortage of robellones, truffles, boletus edulis, muixardines and other seasonal mushrooms. Mycology fans will be able to take them themselves thanks to the advice and personalized advice they will receive at the hotel.