Lillas Pastia

Following its move to new premises just behind the historic Casino de Huesca, this legendary restaurant has had a new lease of life, although it has retained its culinary essence and its moniker as the “House of the Truffle”. In this meticulous, contemporary setting, you’ll find a striking bar at the entrance leading to a gastronomic dining room separated from the former by a large wine rack, a semi-open kitchen plus, on one of the walls, a large AI-created illustration of an opera singer (hence the name Lillas Pastia, who ran the tavern in the famous opera Carmen). Here, chef Carmelo Bosque creates an updated take on traditional cuisine that is based around seasonal market ingredients and showcased on an à la carte and the 10-course Lillas tasting menu. Standout dishes include the cod brandade cannelloni with saffron, and the delicious creamy rice with truffle.

La casa de la trufa

• Lillas Pastia se presenta como La Taberna de Lillas Pastia, una casa de la trufa, donde la trufa negra es el producto fetiche y centro de la experiencia, incluso con un menú degustación de trufa disponible en la temporada (noviembre–marzo).

Un escenario arquitectónico singular

• El restaurante está situado en un espectacular edificio modernista en pleno centro de Huesca, que ofrece un marco único para una cocina de autor centrada en el producto.

Un vínculo operístico y una trayectoria Michelin destacada

• El menú Carmen está inspirado en la ópera Carmen, que da nombre al establecimiento, y su chef Carmelo Bosque posee una trayectoria Michelin notable, habiendo obtenido su primera estrella en Navas de Huesca y una segunda estrella poco después de abrir Lillas Pastia.

Signature Ingredients

• Black Truffle (Trufa negra, Tuber melanosporum): The singular, signature ingredient and emotional center of Lillas Pastia. Dubbed the restaurant's fetiche, the black truffle is described as the product that defines the house and surrounds many dishes, including a dedicated truffle degustation menu. It is presented as an autóctono (native) Aragonese product, whose aroma and flavor are said to captivate, reflecting the chef Carmelo Bosque's commitment to sourcing from his land. The truffle is seasonal, available during the truffle season from November to March, and the restaurant positions itself around its use, earning the title La casa de la trufa due to its prominent role in the menu and concept.