Casa Verde
This restaurant is accommodated in a small building of local stone. With its exposed stone or forest green walls, wooden ceilings and beams, the interior is reminiscent of a forester's lodge. Two brothers, one in the kitchen, the other in the dining room, bring warmth to this establishment, the name of which is a tribute to their grandfather, who was a forest ranger in Spain. The somewhat creative cuisine sees a fusion of local and Iberian influences and nods to Japan – a country the inseparable pair are very drawn to. The Lagarto ibérico (a pork rib-loin strip), cooked on the shichirin barbec
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