Casa Arcas

This restaurant, occupying a small rural hotel in the Benasque valley, not far from the downhill ski slopes of Aramón-Cerler, is nestled is a truly enchanting natural setting. The couple in charge, Ainhoa Lozano and David Beltrán (the latter known as Tauste), show consummate professionalism and enthusiasm gained through working with master chef Martín Berasategui. The dining room, with its open fireplace and fine views, is the perfect setting in which to savour intensely flavoured creative cuisine. The superb menus here, all of which offer really impressive value for money, take guests on a mouthwatering journey through the mountains: choose between a cheaper 5-course option (Paseo SL-5), exclusively available to guests staying here, and two more extensive 7- and 10- course options (Sendero PR-7 and Gran Recorrido GR-10). Every dish is delicious although we particularly loved the Carabinero prawns with fennel and the medallion of black monkfish with textured asparagus and sea urchin.

Certificado de Excelencia en TripAdvisor y liderazgo en Villanova

• Hotel Restaurante Casa Arcas ha recibido el Certificado de Excelencia de TripAdvisor y es calificado como 'Excelente' por 184 viajeros.
• En Villanova, figura como No.1 de 3 hoteles según TripAdvisor.

Degustación destacada en la experiencia culinaria del hotel

• Reseñas de huéspedes destacan un menú degustación extraordinario, señalando la experiencia gastronómica como un punto fuerte de la visita.

Ubicación y combinación de alojamiento con gastronomía en un enclave montañoso

• Ubicado en Ctra. A-139. Km 51, 22467 Villanova (Huesca), en un entorno de valle de montaña, que fusiona alojamiento y restaurante de alta cocina.

Signature Ingredients

• Trucha del Cinca: Local river trout that forms the centerpiece of a dish elevated by regional produce; its freshness and provenance are highlighted by the kitchen through precise Berasategui-inspired technique.
• Remolacha: Earthy sweetness and vibrant color that balance the fish with a harmonious contrast in texture and flavor.
• Anguila: Adds umami and a silky texture, enriching the dish and enhancing depth.
• Jugo yodado de caviar: Luxurious, mineral-laden jus that intensifies marine notes and adds a refined, caviar-driven richness.
• Aceite trufado: Aromatic finish that elevates the dish with a sophisticated truffle aroma.
• Sardina ahumada: Smoked sardine offering depth and a nod to traditional regional seafood preparations, pairing well with the other components.
• Endivias: Used in milhojas, providing crisp texture and a subtle bitterness that balances the overall dish.