The best restaurants Zaragoza

What awaits you when you enter is a beautiful setting, with lots of little nooks and crannies, family photos, advertising posters and old objects. In short, a small museum of daily life in itself for this classic of the city that celebrated its thirty-five years of existence in 2019. when your eyes have been satiated, the tapas will be at your disposal, different every day and very inventive. All reasons to go to this pretty red restaurant that regularly participates in the city's tapas competitions.

This place claims a market cuisine and it is also a place of tapeo that regularly wins competitions in this area. Beautiful space moderne.

Since the previous location was too small, Javier and Carlos, the owners, decided to "take advantage" of the Covid pandemic to move to a new location, larger and with a terrace, only 30 meters from the previous one. The migas are still the main dish of an establishment opened by their father Luis, in 1995. The classic migas del pastor, for which they use bread baked in a wood-fired oven and virgin olive oil from the Lower Aragon region, will be served. But he will have about thirty varieties to try. Including with octopus, chocolate and oranges.

Founded in 1950, it is one of the historical establishments of the Tubo de Zaragoza. It has a dining room and a tavern area. The kitchen pays homage to the Andalusian ancestors of the current owners and you will appreciate the quality of its fresh meat and fish. There is also a taproom where you can get your fill quickly and cheaply. And if you are fans of old bottles, mignonettes and old transistors, you should really appreciate the decor. As well as the kindness and efficiency of the service.

It is the oldest restaurant in Zaragoza and one of the oldest in Spain. It was founded in 1825 by a family of French origin who brought the fashion of eating out to the city. Renovated in a modernist style in 1925, it still has some traces of this, such as the azulejos and the wrought iron staircase. Today, it is the chef Ricardo Gil who is committed to highlighting the products of his own huerta (cauliflower, borage, artichokes...) through seasonal menus. But he also prepares meat, fish and homemade desserts.