When you look at the renovated stone façade it may not seem like it, but this is a centenary business (opening in 1922) that now has the fourth generation in charge. The Alcalá brothers, with Ignacio behind the stove and Miguel in charge of the dining room, have updated the comfort and the proposal, which continues to champion a respect for the flavours of Teruel and the Matarraña region. Within the menu, well supported by the chef's suggestions and a tasting menu called Cuarta Generación (available upon prior reservation), you will see that traditional dishes such as the famous Fonda Alcalá-style local Beceite white beans or the slow-cooked Ternasco de Aragón coexist with other more modern dishes. An interesting fact: They still offer ‘Les perdius de Picasso’, half a wild partridge stewed with ceps and potato chips, a specialty that has gone down in history because it was prepared for the brilliant painter during his stay in the nearby Tarragona town of Horta de Sant Joan.