Restaurante Casa Sancho
Casa Sancho is the kind of unpretentious, family-run restaurant that serious food travellers hunt for: a place where the menú del día changes with the season, the lamb comes from farms you could walk to, and the house wine is a robust Aragonese Garnacha poured without ceremony. It is the definitive taste of the Cinco Villas on a plate.
What to order
Start with the revuelto de espárragos trigueros — a silky scrambled egg with wild asparagus that is a springtime signature of the region. In colder months, migas aragonesas (fried breadcrumbs with chorizo, grapes and fried egg) are the warming, calorie-honest alternative that locals eat without apology.
The main event is almost always lamb: either chulillas de ternasco (small Aragonese lamb chops grilled over vine shoots) or a slow-braised shoulder that falls apart at the touch of a fork. Both are sourced locally and cooked with the confidence that comes from doing the same thing very well for decades.
The atmosphere and the ritual
The dining room is plain-tiled and loud with conversation at lunchtime — this is not a place for hushed fine-dining reverence but for the communal, generous rhythm of a proper Spanish comida. Locals fill the tables from 14:00 and the kitchen runs at full tilt until the last diner is satisfied.
Order the tarta de queso (Aragonese-style cheesecake) or a slice of melocotón en almíbar made with Calanda peaches if it appears on the dessert board. Finish with a chupito of hierbas on the house — it is almost always offered.
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