Cal Tallón

José Tallón is the life and soul of the kitchen in this restaurant based on good seasonal produce. One of his specialities is rice with wild mushrooms (normally a mixture of ceps, black trumpet mushrooms, grey knight mushrooms and wild mushrooms). The truffle risotto also comes highly recommended, just like the chicory salad with crayfish or the chick peas with sea cucumbers and artichoke hearts. Other ideas are mushroom and spinach cannelloni and suckling pig cooked at a low temperature with crispy skin. For dessert, you can try the hot chocolate profiteroles, the creme caramel, the crema catalana or the selection of ice creams. The wine list offers a splendid selection of products from la Rioja and Ribera del Duero, as well as some French wines chosen by the owner plus cavas and champagnes.
Average price
Medium
Location
Urban
Services
Credit cards accepted

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