New features for a festive route in Zaragoza

1. Little Joke (C/ Libertad, 18)

Little Joke (C/ Libertad, 18)

It looks like a vermouth bar, but Poca Broma (€15-€20) has a broader vision. There's no kitchen, but the menu is generous and goes beyond just vermouth. The most eye-catching element, however, is the glossy display of pickled vegetables, gildas (anchovy, olive, and pepper skewers), and various banderillas (small skewers) on the bar. After whetting your appetite, you can move on to the brioche buns. The steak tartare and braised beef cheek ones are particularly impressive, followed by a salad or their "soles de hogaza" (loaf crusts), their unique take on toast. From there, you can explore cured meats, Iberian ham, cheese boards, and larger portions, such as roast pork leg. As I said, once you start with a brioche, it's hard to stop. A serious tapas bar for both novice and seasoned vermouth drinkers.

2. Mía Culpa (Paseo de la Constitución, 39)

My Fault (Paseo de la Constitución, 39)

Mía Culpa (20-25 euros) is the most gastronomic take on a beach bar or outdoor terrace that you'll find in Zaragoza. If the weather is nice, it's worth stopping by for aperitifs and afternoon drinks, enjoying bites served on a metal tray. They pay special attention to pickled vegetables, homemade preserves, and high-quality ingredients like chistorra sausage from Arbizu, red prawns in garlic sauce with Espelette pepper, or Russian salad with bluefin tuna tartare. The torrezno (crispy pork belly) with smashed potatoes and cured egg yolk deserves special mention; it pairs well with any of the cocktails on the menu.

3. Serafín (Plaza de Santa Marta s/n)

Serafín (Plaza de Santa Marta s/n)

In the central Plaza Santa Marta, the Serafín gastro-tavern (€30-€35) has arrived like a breath of fresh air, elevating the local tapas scene. Chef Luis Bernad suggests four small plates to tide you over, but the real treat lies in the larger portions, prepared in a style that seems almost forgotten. For starters, there are white beans with quail escabeche or fried cod pieces on a bed of tripe stew. The steak tartare comes with a cooked bone marrow tube, used like butter, although a flambéed Café de Paris version is also available. The pork belly is cooked at a low temperature, and there are offal dishes with Bernad's signature touch: roasted pig's ear with squid, hummus, and curry, and beef tripe with a relish of almonds, garlic, and parsley.

4. Me va me va (C/ Josefa Amar y Borbón, 8)

It's going well, it's going well (C/ Josefa Amar y Borbón, 8)

Me va me va (€40) is a culinary behemoth, a place with many spaces filled with diverse gastronomic offerings. The tapas section is particularly noteworthy. The duck breast pavlova with mango gel and red Martini on a savory meringue base is one of the most delicate. The meringue, the citrus touch, and, as a finishing touch, the aftertaste of the duck. Flavors that unfold gradually. The oxtail stew is presented in a homemade tartlet with potato and osmosis-infused apple parmentier, and the lamb meatballs on an almond cream. The braised pig's ear quiche with a Parmesan and patamulo lattice and the inverted beef cheek and Emmental lasagna are especially striking. But tapas are just one part of the experience. They also offer unique breakfasts, fish and seafood—the oysters are particularly recommended—rice dishes, and roasted and grilled meats.

5. Vértico (C/León XIII, 2-4)

Vértico (C/León XIII, 2-4)

From the outset, Vértico (€30) makes a striking impression with its urban, streetwise, and laid-back atmosphere. It's the most eye-catching and cosmopolitan option on this route, with its crooked walls, doors, and ceilings defying all structural logic. The menu offers a journey around the world using seasonal, locally sourced Aragonese ingredients. Kimchi and Pyrenean trout nigiri, Korean bibimbap with Aragonese vegetables, and Anjati Mudra saffron lasagna invite you to explore this intriguing pairing. Don't miss the desserts either, especially the Sol de Otoño (Autumn Sun) cake, a chocolate and orange tart, and the unique take on Dubai chocolate.

6. Extrem (Avda. Pablo Gargallo, 15. Local 28)

Extrem (Avda. Pablo Gargallo, 15. Local 28)

In just two years, Extrem Gastro Bakery (brunch, €20-€25, and à la carte, €35-€40) has established itself as one of Zaragoza's most exciting restaurants, specializing in breakfast, brunch, and lunch. Their new menu focuses on the desire to travel the world. There's a strong mix of cultures on the menu, but if we had to choose, here are three of their standout dishes: Thai noodles with spicy sauce and peanut butter; aguachile—a traditional Mexican dish—where a variety of ingredients are cooked in lime and mango juice; and sweet potato with truffle sauce, Parmesan shavings, and a fried egg, their most popular recipe.

7. Retail (Plaza San Miguel, 3)

Retail (Plaza San Miguel, 3)

At Chakana (35-40 euros), the new menu looks to the Pacific coast. Of course, it draws inspiration from Central America, Peru, and Chile, but also from Australia, Thailand, and Japan. They also attempt to blend culinary cultures, as seen in the intriguing aguachile, a fusion of Mexican and Japanese flavors. The daily special features a grilled fish of the day with esquites (corn kernels), chilies, and lime, and two tacos stand out: one featuring Mexican Pacific cuisine with tempura shrimp and another with hornado (roasted pork). From the previous menu, oysters and classic ceviches—sea bass and chicharrón (fried pork rinds)—remain. The extensive wine list by the glass and the cocktail menu showcase selections that venture beyond the typical tourist routes.

8. Amaru (C/ Mephisto, 3)

Amaru (C/ Mephisto, 3)

Amaru (35-40 euros) means "llama head, snake body, and eagle wings" in Quechua, but it also evokes a Basque surname and alludes to the sea and love. Beyond these details, this restaurant looks to the Mediterranean, but also to Peruvian cuisine, closely linked to chef Adam Val, who offers, among other dishes, ceviche—one of the best in Zaragoza—sea bass tiradito with olive oil, and lomo saltado. Some rice dishes, like chaufa, a popular Peruvian rice dish, are prepared in a charcoal oven, fried with longaniza sausage and a simple tortilla. Another gem is its large marble bar, perfect for leaning against and enjoying a drink or a festive cocktail.

Under the guiding principle of the grill, this restaurant—the closest to the festive epicenter of Plaza del Pilar—(prices range from 60 to 65 euros) grills everything from aged sirloin and lamb ribs to ribeye steak. Among the slow-cooked dishes, the lentils with foie gras and roasted onion or the Spanish omelet with tripe stew are particularly noteworthy. Aragonese produce plays a significant role on the menu, as seen in dishes like the lamb croquette with smoked aioli, the borage with potato and cod cheeks in pil-pil sauce, or the pig's ear with a mojo sauce made from sun-dried tomatoes from Caspe and lime.

10. Rassmia (C/ Fueros de Aragón, 22)

Rassmia (C/ Fueros de Aragón, 22)

Rasmia evokes exclusivity, a bar that can barely accommodate half a dozen diners. The magic of its kitchen lies in those braised beef cheeks that spend hours on the fire. Its sole offering is an eight-course tasting menu: three snacks, four savory dishes, and a dessert (€35. Drinks not included). Shiso-pork belly-kimche, blue cheese and Idiazabal, and broken eggs with ham to start. Then come white prawns in suquet and Butter Masala chicken with pickled green beans, hake in a borage pil-pil sauce with cockles… A cuisine of respect, technique, and unhurried pace. The dream of chef Alejandro López.