Restaurante Figón de Pedro
Since 1953 the Figón de Pedro has been the address that serious eaters in Cuenca give first. Chef Pedro Torres Pacheco built the restaurant's reputation on the honest, unfussy cooking of the Castilian highlands, and today it remains the definitive place to eat morteruelo, ajo arriero and the region's celebrated game dishes under one roof.
What to order
Begin with morteruelo served warm on thick toast — the Figón's version is silkier and more deeply spiced than any jar version you will find in the market. Follow it with ajo arriero, a powerful emulsion of salt cod, garlic and olive oil that Cuenca claims as its own against stiff competition from the rest of Spain.
For a main course, the perdiz estofada (braised partridge with herbs and local wine) is the dish that regulars return for every autumn. In truffle season (December–February) a simple fried egg with black Teruel truffle shaved over it is added to the menu and is worth rearranging a trip for.
Atmosphere and booking advice
The dining room is warm and unpretentious — tiled floors, wooden beams, framed press cuttings — with a loyal local clientele that fills the room for Sunday lunch. It is not a tourist-trap set piece; it is where Cuenca families celebrate.
Reservations are strongly recommended for Friday and Saturday evenings and Sunday lunch. The set menú del día (weekday lunchtimes, around €18–€22) is exceptional value and includes wine, bread and dessert.
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