There is only one thing on the menu: Patatas Bravas. They are consistent at making this classic…read moredish very tasty. Toni has been working here for a long time and always provides great service. If the Bravas are taking a while to come, she'll usually give you some manzanilla olives. I ask for un poco mas picante (more spice) on the bravas.

From the owner: Especialidad en cervezas de importación,tanto en grifo como en botellín encontrarás la mejor…read moreselección de cervezas. Te sorprenderemos también por nuestros cuidados combinados de las mejores marcas y unos cafés que satisfaceran al más exigente de los cafeteros.

This is one of those joints that when you walk in it's not obvious you are in the right spot…read more Asador Mosiaico is located in a campground just south of Villafranca. The clientele however comes from the neighboring communites as they serve up a quality of food that belies their surroundings. Housed in a building that at first we thought was a convenience store then we thought it was a recreation hall we then decided to ask someone where the restaurant was and was told we were in it. The dining room was quite large with the ambience of a hospital cafeteria. We saw only one other table occupied by eight men who were the recipients of a steady stream of solid looking food coming out of the cocina. We ordered the Mixed Salad and Lamb Chops. The lamb was the star of the show followed closely behind by the salad. The cook here knows their meat and the chops were grilled nicely with just a hint of pink inside. The salad was well balanced and laced with a vinaigrette with balsamic. Something we have rarely seen in Spain. The echoey room with fewer decorations than a monk's cloister kinda grew on us as we consumed our food realizing that if a restaurant has a choice between investing in food or knickknacks we appreciated the decision to focus on the food. We will be back.

From the owner: En Asador Erri Berri trabajamos el producto con respeto y caracter. Seleccionamos carnes, verduras…read morey pescados de calidad, y los llevamos a la brasa para potenciar su sabor natural. La técnica, el fuego y el tiempo se combinan para lograr platos intensos, honestos y llenos de matices. Una cocina Navarra actual que habla desde el origen.