Mirasierra Restaurant

Mirasierra opened on 25 June 1974 in Mogarraz, the village of portraits on the façades, about five kilometres from La Alberca. It began as a tavern and bar with Francisca Cascón; since 1980 it has been run by her son Agustín Maíllo, "Toñi", and Ana María Seisdedos, and today their children Antonio and Agustín work with them. The house defines itself bluntly: traditional sierra cooking and sierra-style roasts, with the meat spiked on skewers and coarse salt over wood embers.

Three dining rooms and La Salita

You enter through the terrace, presided over by the sculpture "Memorias de esta tierra" (Memories of this land), by Florencio Maíllo, a tribute to the sierra people who emigrated in the 1960s. After the bright bar there are three connected dining rooms, for about 150 people, with vintage decor and plenty of light. The last, La Salita, looks onto the Sierra de Béjar and has a collection of paintings of sierra villages by the same Maíllo. The first bookings get the tables with views.

Holm-oak embers and kid stews

From the grill come the morucha T-bone, of a little over a kilo, at €42 a kilo; the spit-roast suckling kid (€32), the Charolais-type beef entrecôte (€29) and the morucha sirloin (€30). Among the stews, oven-baked kid shoulder (€31), kid shank confit for eighteen hours, oxtail (€26), morucha and Iberian meatballs (€24) or wild boar-stuffed peppers in chestnut sauce (€22). From the sea, grilled turbot (€35), cod in green sauce or soupy rice.

To start: dishes of the sierra

Patatas meneás with torreznos (€9), the house croquettes (€16), kid offal and, to share, the limón serrano (€19): orange and lemon dressed with garlic, red wine and oil, with fried eggs and longaniza sausage. Also the zorongollo, a roast pepper salad with cod, and, in season, spoon dishes: Pedrosillano chickpeas with boletus mushrooms or a little casserole of chícheres, the small beans of the Sierra de Francia.

Menú Tradición

For €44 per person, drinks not included: assorted croquettes, zorongollo, patatas meneás, limón serrano, a one-kilo grilled morucha T-bone to share and a dessert tasting.

Book on 923 418 144

By phone, on 923 418 144. The website does not publish hours or a closing day, and warns that it fills up: at weekends, call days ahead.

Before or after lunch, the walk round Mogarraz and its portraits is at the door, and Miranda del Castañar a few kilometres away.