Melanosporum - Mora de Rubielos

Very simple yet effective modern decor and although the bright lighting was a bit harsh, it did not spoil the atmosphere. Being in a group that was mainly Spanish we dined late and despite the fact that our meal lasted until the early hours the staff were cheerful friendly and efficient throughout, Even when the first foie micuit presented to us was a touch rancid, the waiter remained unfazed and a fresh replacement was delivered in quick time. Two of our group enjoying the meal are Spanish restaurateurs and one an English food critic so not an easy bunch to impress, but impressed we were. The food was superb, freshly prepared using intricate techniques to provide unpretentious and flavoursome plates of food. The menu offered a good variety of dishes based around local produce.Everything about the meal; food, presentation and service was effective without being fussy. The wine list provided a good selection at reasonable prices. Apart from being served a micuit which should not have left the kitchen, although arguably less discerning diners may well not have noticed, two of our group didn't, there are no complaints about this meal, only praise and enjoyment.

My average vote may be a little unfair because its slightly better than average but its not very good. We were a big group so maybe my notes should be treated with caution. In the heart of the worlds black truffle producing region and with a name like this I was expecting a better dining experience. A dried duck and canned foie gras salad was pretty enough but had no finesse about it, the following course of noodles and black truffles was over powered. Y the cooking juice, even though there was plenty of black truffle the broth masked every other flavour. A piece of luke warm sturgeon was slightly tastier and nicely presented. My main course of lamb and potatoes sushi was nice enough but again barely warm. Dessert a rubbery panacotta. I cant say it was a bad meal, but with a little more love and attention it could have been in standing with the hotel.

This is a top restaurant specialize in local high end food. Most dishes are prepare with the famous local black truffle (tuber melanosporum). You have a La cart menu but also some interesting degustación menus. Try the butter with truffle, eggs with truffle, risotto.... impossible to satisfy your taste with just one lunch or dinner. You will need to repeat as there are many delicious dishes.

I will completely decode my previous impressions on the shortage of menus. I have to give a first highlight to the service in general, both the director of the hotel the black truffle, the chimo rider, known for some time, are a rejection of goodness and good to do. the good music, the well placed tables and the very successful decoration, the lime paintings that decorate the hotel are a magnificent choice, and the design elements very well chosen. I have had the opportunity to add a comment after a few months of trying the noodles with truffle and fungi, repeating the foei with violet jam, and taking the cod, these three dishes are specialty of the house and usually stay in the daily menus offered by the restaurant. the three are highly recommended dishes and a magnificent choice. from Monday to Friday offer a magnificent menu for 15 euros in this fantastic environment. a tasting of the house about to start, foei with first dish violet jam, secret with second or molo sauce to pope, and dessert a magnificent cake of requoon is that menu I recommend without a doubt.

Spectacular weekend, everything started as a birthday present with a superior room, I was lucky to enjoy a full relaxing spa and massages. followed by a romantic dinner at the restaurant that we have visited many times and every time we leave we are surprised with a new dish, very good attention, minimalist, each dish cares about the details. buffet breakfast, nothing to envy other hotels, very good coffee, toast, tomato, pastry, beicon, eggs, juices. I am delighted to celebrate my birthday with you every year.