The culinary and gastronomic proposal of Huesca multiplies by 10 the ratio of businesses included in the latest edition of the prestigious Bib Gourmand.
The province of Huesca has just over 225,000 people, less than 0.45% of the Spanish population. And yet, its restaurant proposal breaks the statistics with surprising data: it has placed no less than 10 restaurants on the prestigious list Bib Gourmandthat is, 4.4% of a total of 229 national proposals, or in other words, as many as those selected from the entire Basque Country and Navarra combined.
In other words: Huesca’s culinary and gastronomic proposal multiplies by 10 the ratio that would correspond to it by population.
The list Bib Gourmand It recognizes the restaurants and gastronomic businesses that offer the best quality/price ratio, and in fact this list is considered the ‘prelude’ to future Michelin stars.
Compared to other culinary renowned regions in Spain, Huesca is home to the best ratio of Spanish gastronomy. All this makes it a very attractive gastronomic option for both locals and tourists. The key is the balance between the high quality of its products and the accessibility of its prices.
Recognized professionals
The province of Huesca has enormous recognition for its professionals that place them in the most prominent positions in the kitchen in Aragon and even in Spain. Just a few examples serve, although not all of them are included, but only those that have achieved more recent recognition.
Toño Rodríguez is a Spanish chef recognized for his creativity and innovation in the kitchen. Originally from Jaca, he is the owner of the restaurant La Era de Los Nogales, an establishment located in a town of 37 inhabitants, and has managed to stand out in the culinary scene for his focus on traditional Aragonese gastronomy with an avant-garde touch.
In 2024 he has achieved the following awards: Chef of the Year 2024; Bib Gourmand and Sol Repsol. In addition, Toño Rodríguez is a regular on television programs and gastronomic festivals, where he presents his vision of modern cuisine rooted in the traditional flavors of Aragon.
Iris Jordán is a Spanish chef who has stood out for her talent in creating tapas and has won important recognitions in gastronomy. In 2024, it was awarded the “Best Tapa” award, which is awarded to the best chef specialized in tapas nationwide by Hostelería de España within the framework of Madrid Fusión.
His winning tapa was a reflection of his culinary style, combining innovation and respect for the tradition of the territory and with a determined commitment to sustainability.
In addition, Iris Jordán was recognized with the third prize for Best New Chef at Madrid Fusión 2024, one of the most prestigious gastronomic events in Spain. This award is given to emerging chefs with a great future in gastronomy.
The jury valued their creativity, technique, and ability to reinvent local flavors in modern and surprising proposals.
Raúl Bernal was awarded the title of Best Master Chocolatier in Spain in 2023 and Best Artisan Chocolate. It has also recently been recognized as one of the best pastry shops in the world by Relais Dessert.
You can try their ingenious preparations at Lapaca in Huesca. And the list of professionals continues with the Michelin star Carmelo Bosque (Lillas Pastia- Huesca), Tonino Valiente (Tatau- Huesca), Eduardo Salanova (Canfranc Express- Canfranc) and Josetxo Souto and Ramón Aso (Callizo- Aínsa).
The list of main professionals includes the aforementioned 10 Bib Gourmand restaurants and as many Repsol soles that place this Alto Aragonese province as the best value for money in Spain.
A continuous commitment to excellence to improve the very high level of hospitality in the province and that is completed perfectly with the magnificent landscapes that Aragon has and especially this province that is home to the best adventure destination in Europe, the most vivid desert in the world. continent and the magnificent mountains that make up the Central Pyrenees.
From Huesca to the world: Km.0 cuisine with international prestige
Rural cuisine in the province of Huesca has great cultural and economic importance.
Here are some key points that highlight its relevance:
Tradition and gastronomic heritage: The rural cuisine of Huesca is deeply rooted in the traditions and customs of the region. Dishes such as ternasco de Aragón, migas, garlic soups and local products such as artisanal cheeses and mushrooms, are part of a culinary heritage that reflects the identity of the area.
Zero kilometer products: In Huesca, local products are protagonists, with a focus on sustainability and local agriculture. Small rural agricultural and livestock farms produce fresh, quality foods, such as vegetables, meats and sausages, which are the basis of many traditional dishes.
Tourist attraction: The rural cuisine of Huesca is a tourist attraction that complements the natural and cultural landscape of the province. Many tourists visit the region not only for its natural beauty (Ordesa y Monte Perdido National Park, Guara, Posets Maladeta, Western Parks), but also for its gastronomy.
Routes, rural restaurants and culinary fairs attract visitors looking for an authentic experience.
Local economy: Gastronomy contributes to the economy of Huesca, generating employment in sectors such as hospitality, agricultural production and food processing. Small restaurants and local produce cooperatives depend on this food chain to sustain local communities.
Healthy diet and quality products: Traditional cuisine is based on natural ingredients, many of them organic. This not only promotes healthy eating habits, but also encourages a greater appreciation for the quality and origin of food, promoting the circular economy and fair trade in rural areas.
Link with nature and sustainability: In many rural areas of Huesca, cuisine reflects a direct relationship with the land and natural cycles. Mushroom collection, local hunting and fishing, as well as the cultivation of native products, are part of the self-sufficiency system of rural cuisine, which contributes to a more sustainable lifestyle.
The cuisine of the province of Huesca, therefore, is a cultural treasure and an economic pillar that strengthens the social fabric of the province, connecting its inhabitants with the land and its traditions while attracting visitors in search of gastronomic authenticity.
Proposals throughout the year
All the arguments mentioned above make up a special gastronomic territory, in which the involvement of establishments, cooks and restaurant professionals, supported by a notable accommodation offer (more than 80,000 hotel and non-hotel beds in the province), contribute to creating an atmosphere unique throughout the year.
Therefore, there are proposals to enjoy according to the products or the seasons. In spring, seasonal vegetables are the protagonists; In autumn, mushrooms, game and meat from the Pyrenees take over.
During the 365 days of the year, good tapas bars stand out, which are complemented by specific events such as gastronomic days, juepinchos or provincial competitions, from which champions have emerged, some of the best chefs mentioned above and others equally recognized in miniature cooking competitions.
Competitions are also held in which emblematic dishes such as chilindrón chicken or Ternasco de Aragón roasts, two pillars of Alto Aragonese gastronomy, occupy a prominent place. The tour concludes with a sweet route in which desserts, recognized protagonists in national conferences, also have their space.
This complete menu is based on two key elements: an enviable professional harmony and an outstanding public-private collaboration between the Provincial Association of Hospitality and Tourism Entrepreneurs of Huesca, the Provincial Council of Huesca, Tourism of Aragon and the Government of Aragon.
Express. Drafting. J.R.