Restaurante Meseguer
For over four decades, Meseguer has been the place Alcañiz locals take visiting relatives when they want to show off the region's larder. The kitchen leans hard into Bajo Aragón's extraordinary raw materials — DOP saffron, local lamb, river trout and the area's prized olive oil — without dressing them up unnecessarily.
What to order
Start with the migas pastor — breadcrumbs crisped in local olive oil with chorizo, peppers and a fried egg — a dish that sounds humble but tastes like the essence of Aragonese countryside cooking.
For mains, the ternasco de Aragón (IGP-certified suckling lamb) roasted in the wood oven is the signature dish and the reason to book a table rather than just drop in; portions are generous and the skin comes out lacquered and crackling.
The olive oil story on your plate
Alcañiz sits at the heart of the Bajo Aragón DOP olive oil zone, where Empeltre olives produce an exceptionally mild, golden oil prized by Spanish chefs. Meseguer uses it at every stage of cooking and brings a bottle to the table for bread — taste it neat before you drizzle.
The restaurant also stocks a short but well-chosen list of Aragonese wines; ask the staff to pair a bottle from the Campo de Borja or Somontano DO with your lamb and you won't be disappointed.
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