The main dining room has a certain elegance - with a proliferation of paintings and works of art in the lounge - which it combines with comfort for the diners. Extensive, luxuriously laid tables, with lots of space between them, containing quality cutlery and glassware, ensure that the meal is a success.
The Gayarre culinary philosophy is based on the Ebro Valley, of clear Aragonese inspiration. This is added to by the personal input and creativity of the chef, Miguel Angel Revuelto. One of the best results of this care and attention, and created within this house, is the famous borage and clams with rice, one of the most emblematic recipes in Aragonese gastronomy.
The Head Waiter is Josechu Gamón, in charge of a solid team offering an attentive service, down to the smallest of details.
The owner, Manuel Berbegal, is very enthusiastic about regional products.
Take a look at the spring 2010 example menu.
Download menu.
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