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| Cordero lechal |
One dish the area is known for is cordero lechal (roasted baby lamb). I have had it a few times before but the meal today at Mesón de la Villa was so exceptional that I felt the need to blog about it. I also felt for the owner as covid-19 has absolutely affected his business negatively and he was making an effort to put his personal touch on the experience. He told us that he had to shut down twice already and I'm hoping he can stay open as he has such amazing food and great ambiance.
The entire restaurant is located underground and there is yet another level to access a bodega. There were probably 20-30 tables but only three tables were in use that day. They had installed air filters and there was good circulation but we had noticed the town was particularly covid conscious. The owner constantly checked in on us and we saw him at the oven personally roasting the cordero lechal. He even brought it out and cut it at our table even though there were other waiters that would likely take on the task if there were more customers. We had fantastic morcilla (blood sausage), croquetas de jamón y cocido, and some salad to go along with our cordero lechal. Obviously it was accompanied by a delicious red wine and we were pleased to get some desserts of chocolate cake, cheese cake, and and unbelievable hojaldre (Puff pastry).
After lunch the owner invited us to take a look at the bodega. Although it's no longer in use, it was still cool to see some of the big old barrels, bottles, and chimneys. It was also really cold down there which was refreshing on a hot August day.
The pandemic has been tough for restaurants around the world and Mesón de la Villa is no exception. I'm hoping it can stay open and thrive.
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| Aperitivo: Champiñón |
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| Morcilla |
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| Croqueta |
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