These are the places where you can enjoy Picotea Aragón:

Allucant

The experience offers a connection between nature and gastronomy through three vegan-vegetarian dishes inspired by the Gallocanta Lagoon basin:

• Campos de Gallocanta: Green cream with spinach, courgette, chard and spices, accompanied by candied pumpkin and black olive salt.
• Bosque de Berrueco: Creamy rice with vegetables, artichokes, mushrooms, and aromatic plants from Berrueco.
• Huerto de la Laguna: Timbale of aubergines, roasted peppers, cheese and olive paste, served with bread and roasted onion.

Casa Gerbé

Casa Gerbe offers the ‘Birds and Breakfast’ package, which includes accommodation and breakfasts based on high-quality, environmentally friendly local products and linked to bird watching in their natural habitat. Breakfasts feature cold cuts from local butchers that contribute to the conservation of birds of prey such as the bearded vulture, as well as local nuts and fruits, which are essential for small birds in autumn and winter, promoting sustainable practices and reducing the carbon footprint.

Casa Sarasa

The tasting menu features a truffled lamb pintxo with forest fruit coulis, a dish that combines the richness of small wild forest fruits, such as those enjoyed by birds like the great tit, with lamb and black truffle. This dish is a tribute to the chef’s origins and his new home.

EcoTravel Pyrenees

In Sallent de Gállego, we can enjoy the six-course menu at the Cambius Restaurant. Each dish is inspired by an emblematic bird of the Pyrenees and its connection with local products, offering diners a fusion of knowledge, territory and flavour. We will find a blackbird (elderberry appetiser), a capercaillie (seasonal mushroom appetiser), a redstart (borage starter), a white wagtail (trout), a cormorant (sturgeon), a bearded vulture (Pyrenean veal or Tensino suckling lamb with marrow) and a robin (wild apple dessert).

Hotel la Fábrica de Solfa

This tourist experience is a journey through the landscapes and foods of Aragon, combining birdwatching and gastronomic tourism.

O Chardinet d´a Formiga

Picotea dinner at your rural house, highlighting local, organic and homemade products. The menu includes:

• Starter: Seed salad with forest fruit vinaigrette (blackberries and sloes) and thistle flowers, evoking the landscape of olive trees in Somontano and the symbiotic relationship between birds and plants.
• Main course: Sobrarbe beef stewed with sautéed wheat, using meat from local farmers who support the conservation of scavenger birds such as vultures and bearded vultures, the symbol of the Fueva Valley.
• Dessert: Walnut flour crepe with apples, a tribute to the diet of the crows that visit the area.

Pyrenean Eyes

‘A kestrel’s view’, inspired by the behaviour of the common kestrel, which flies over the foothills of the Axial Pyrenees. During the observation route at the Mirador del Pirineo, visitors can enjoy local products such as honey from Casa Rosenda de Aratorés and an assortment of artisan cheeses from O’Xortical, offering a culinary experience that connects with the nature of the area.

Pirinature Experience

‘Pyrenean harmony of cheeses, red fruits and majestic flights’, a picnic with sheep’s cheese from Sahún accompanied by artisan red fruit jam from the Benasque Valley. This experience combines nature and tradition, allowing you to enjoy the taste of cheese while observing the flight of the bearded vulture, which feeds on the remains of local wildlife.