MESÓN CASAS COLGADAS Restaurant Cuenca (Cuenca) [16860] Spain, with maps of situation

MESÓN CASAS COLGADAS Restaurant

• Type:Regional food Restaurant
• price:45 to 60 €
• Address:Calle Canónigos S/N
• Province:Cuenca
• Locality:Cuenca
• Zip:16001
• Area:Casco antiguo
• Telephone:96922**** (Only for registred users)
• Coordinates :Lat : 40.077698 Long : -2.128547
• URL: MESÓN CASAS COLGADAS Restaurant

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Located inside one of the famous hanging houses, the Mesón Casas Colgadas overlooks the Huécar River Gorge, offering a breathtaking view. This restaurant situated in heart of the historic quarter of Cuenca is a classic gastronomic reference. Founded by D. Pedro Torres, Premio Nacional de Gastronomía, and currently directed by its daughter, Mercedes Torres, the Mesón Casas Colgadas offers a traditional cuisine opened to international influences.

Cuenca has a large number of exclusive dishes and unique methods of preparation; its gastronomy has its own personality, being the Mesón Casas Colgadas its greatest exponent. Designated Mejor Restaurante de Castilla La Mancha 2002, its menu has dishes such as Eggplant stuffed with crayfish, Fresh Grilled Foie and the specialties Roast Lamb and Roast suckling pig; other dishes worth mentioning are the Warm hare/partridge/liver paté, the Codfish and potatoes spread, the Sweet and sour Venison stew, the Warm rabbit/hare/chicken torte and the Shepherds' Breadcrumbs; As a final touch, the cheese of La Mancha and other desserts of Cuenca.

From 1968 the Figón de Pedro is the flagship restaurant of the traditional cuisine from La Mancha, which rural and pastoral origins can be found in the Middle Ages; this is a cuisine of powerful dishes with a high dose of calories. Some its characteristic recipes are the morteruelo (Warm hare/partridge/liver paté), the ajoarriero (Codfish and potatoes spread), the pisto manchego (Sauteed peppers, tomatoes, onions), the migasruleras (Shepherds' Breadcrumbs), the gachas serranas, the honey from the Alcarria and the musts from the land. Garlic, cod, cheese, saltings, sheep meat, lamb and pulses are the basic ingredients of these recipes which original purpose was to endure cold weather during the transhumance.

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