Dating from 1912, this Burgos institution, all sheathed in dark wood with stunning mullioned windows, is one of the best places in town to try cordero asado or morcilla de Burgos, but there are some surprising twists, such as the solomillo (sirloin) medallions with foie gras and essence of raspberry. The upstairs dining room has outstanding food and faultless service. Reservations recommended.
A more limited range of platos combinados (meat-and-three-veg dish) is available in the downstairs bar.