Ansils

This restaurant, located in a village in the Benasque valley, has been in business since 1984 and is run by the third generation of the family – it is now overseen by the niece and nephew of founder Pilarín Ferrer with Iris Jordán at the helm in the kitchen and her brother Bruno in charge of the dining room and wine cellar. Under their guidance, the restaurant has had a change of direction with a focus on contemporary cuisine that seeks inspiration from tradition through the culinary influences from the valley and a more modern perspective. Game and vegetables from their own garden take centre stage here, as they are keen to showcase time-honoured ingredients and revitalise the cooking techniques of bygone days (salting, curing, escabeches etc) but with elegance, personality and a lightness of touch. Choose between two tasting menus: Monte Bajo and Alta Montaña (the first offering four courses, the second six) to which they add small bites entitled “picnic in the mountains” at the start of the meal, plus a dessert selection at the end.

Notable Details

• A one-MICHELIN-star restaurant in the Benasque valley, operating since 1984.
• Third-generation family business run by siblings, Iris Jordán in the kitchen and Bruno in the dining room and wine cellar.
• Two-format tasting-menu approach designed around valley flavours, traditions, and seasonal produce.

Signature Ingredients

• Game meats (a recurring focus)
• Kitchen-garden produce from the valley
• Salt-cured and escabeche-style preparations (traditional preservation techniques used with a lighter, contemporary hand)

Menu

• The offering centres on two tasting menus, Monte Bajo (5 courses) and Alta Montaña (7 courses). Both menus include small welcome snacks and finish with two desserts.
• The cooking is contemporary but rooted in the Benasque valley, with game and the restaurant’s garden taking a leading role, plus refined takes on traditional techniques such as salt-curing, escabeches, and other preserved preparations.