Hotel Gran Mugon

The small dining room - an integral part of the hotel - displays a modern look with linear and essential furnishings. In perfect harmony with the setting and a forever warm hospitality, the kitchen offers fresh, new and fancy dishes, made even richer by a commitment to use typically local products. The menus draw on tradition, reinterpreted with taste and imagination but without overdoing; bold meat dishes - like the truffled red-legged partridge with potato and bilberry fondant - are offered alongside fancy sea dishes like the sandwich with crispy scallops, celery and peach. Definitely unusual are the first courses... certainly to be mentioned the rabbit-stuffed ravioli with nettles and saffron. Excellent choice of desserts and wines.