Callizo - Speisekarte

We listened to Minube's comments and it was as they were surprising and very good at price. to recommend to anyone as we are delighted! if we return to the area we repeat safe. modern kitchen very well decorated and with its price joto.

After enjoying the valley of Ordesa we ate in the quiet restaurant of Ainsa. excellent price ratio, very well prepared dishes, well presented. cooks between modern and traditional and with dishes from other cultures such as the peru ceviche cheese juice, the zucchini flower, the very good dessert torrija. Good wine letter. you have to book.

for the comments you had left this weekend of getaway, we had dinner at this restaurant in Ainsa. The truth is that I am more of a house restaurant and so much avant-garde can me, but the very busy dishes, I guess any other place of this kind would cost a lot more. I'm starving, but it's normal for me to say a mistake is that they didn't bring the wine to the first dish, so the aperitif with water came out.

in many years, I had not recorded every dish we had taken. views of the park of ordessa eat. and quality ... in the main square of Ainsa, cost of iva per menu head .. but in fact that in terms of my work in restaurants, it is essential to come. call reservation before. the best of my last years. eur x head, but jotified. video recording all the dishes in the area, the best thing you won't regret.. design, quality and many dishes, and I doubt someone is hungry.

We have eaten in a quiet restaurant of ainsa (huesca), on a terrace overlooking the mountain pineapple. very good kitchen at an affordable price. You have to book before. there are very surprising tapas of start (high cooking with grace) .a truut tataki with algae (flower without passing.) a pumpkin flower with a memorable cod, and surprising, to finish a sausage cod as I had never eaten. dessert torrijas with ice cream and petazetas (risk but very interesting.)

We dared to try quietly for the comments here poured and the truth is that it was a success. from the appetizers to the dessert all this delicious. and a boldness and originality out of the ordinary. I am not a friend of the creative kitchen because usually the visual comes first on the drop, and in the kitchen is this sense the protagonist. but here we have a mixture of very daring but very careful flavors at the same time. the treatment of excellent staff and the quality-price ratio good. I recommend it.

One of the best, if not the best, places I've eaten. mix of new kitchen and traditional ingredients of the earth. You have to go on time because you can eat for several hours without stopping. it is recommended that the torrija dessert has increased the price, but still deserves one of the best places I have eaten. Although the last time we took the simple menu and stayed a little in half, because we were not the hours of rigor. But it's okay, we'll be back to the tasting menu soon. (the bad thing is, this doesn't include entry as dessert)

We have eaten in many restaurants and we have been trying different proposals with Michelin star/s and of course this is our favorite so far. We loved the menu, the pairing, the atmosphere, the staff... Absolutely everything. If you like cooking and you are passionate about trying the signature cuisine of every corner, I 100% recommend the experience, because yes, it is an experience, you have to go. Special mention to the Sommelier, Guillermo, who offered us a unique evening with the pairing almost made to measure, it shows that he loves what he does and makes us enjoy it as much as we did! We hope to be able to return one day!

I've been eating the past sbado along with some friends. It is not the first time that it was there (we can add about six or eight ms.) the food as always: innovative, well presented and very correct. the facilities, without pretensions, are pleasant. the bad service, very bad: they have a room staff who, in general terms, exhibits a remarkable degree of lack of professionalism and lack of knowledge of their work, together with a deficient attitude they are poorly paid that led them to commit a high number of failures. the capacity and the inters to resolve the claimed had lights and shadows: good will and desire by the cooks/owners and absolutely infumable by one of the owners. It's not che...