We always use high quality products to prepare our plates. We do cook in a very simple way to conserv the original flavor of the products. We work with seasonal products in each season: the
“lagrima peas”, Navarra asparragus, differente kind of boletus,.Our especiality are “hongos al horno” (kind of boletus) cooked by Juanito Rubio, the cooker and creator of Zezilionea.
We have different menus for celebrations, for friend groups, for business meals,… Besides, we have different dinning rooms, one for 60 people and the celler for bigger groups.
We also have a smaller dinning room if you want to make a private celebration.
In the terrace you can enjoy an aperitive or a lunch if you reserve with time.
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