As I mentioned before, Emilio the inn has a traditional menu, without fanfare, product-oriented area of \u200b\u200bquality, no frills, stridency or excessive or unnecessary technical moderneces, but watch the presentation and some innovation. This is a deficiency that does not detract from the set, such as the appetizer, very original and obviable, compared to others that we have enjoyed in the past.
Another example are the croquettes, tasty but came to the wrong table fried inside was still frozen. 
After this disappointing first start came the real festival, rice with chicken, mushrooms and artichokes, phenomenal, exceptional, broken and torn, with the advantage of ordering a single serving. 
For salad lovers, a very good shrimp salad with hazelnut vinaigrette bacon, very, very good. Superb vinaigrette. 
And as a side dish house brand, a barrejada escudella simply superb, with everything you need to carry without being heavy or soft, in perspective. A great dish and cheaper, with this and a cake .... 
good bread, two varieties one type ciabatta and other nuts, with a very tight, that is appreciated today, as in some restaurants to see the account of the bread you get a great disappointment. It remains for another visit to try the lobster chickpeas, lentils stewed with rooster combs, scrambled eggs with potatoes and white sausage cannelloni or the inn. 
The party continued with the second, a generous and overwhelming portion of beef tenderloin with foie gras and sour onions. It seems sacrilege but the steak was as good as the foie as cebollitat. Excellent dish. 
Another success, but only suitable for those who like a real chicken and the taste of mustard. This chicken with mustard was also superb. 
round off a pig cheek confit with apple sauce, soft, tender, delicate, melts in your mouth, exquisite cheek, a simple but luxurious dish, to repeat. 
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