Fogony

If you are a fan of mountain, river or even hunting tourism (in season), make a note in your agenda to visit this small town, and nothing makes the experience more complete than recharging your batteries in a gastronomic restaurant.In this family-run restuarant, whose name recalls the effect of the cold and wet wind that blows through the Catalan Pyrenees to become warm and dry when it reaches the Pallars Sobirà region, they defend the ‘Slow Food’ philosophy with all their might. The pair at the helm, with chef Zaraida Cotonat behind the stove and José Antonio Rodríguez in charge of the dining room, through their menus (Km 0 and Confiança) offer us a modern approach to traditional cuisine that is not lacking in creativity. They express a conscious commitment, as they always prize the use of local products (chickens from Torre d'Erbull, trout from Tavascán, Bruneta veal from the Pyrenees, lamb from the Xisqueta breed of sheep). Leave some room for dessert!