Aragonia's summer menu unites kitchen, dining room and wine cellar in a journey that celebrates product, territory and craftsmanship.

The new seasonal proposal invites you to discover Aragon, from the heart of Zaragoza, through its products, landscapes, culture, producers and its way of understanding hospitality.

This summer, the Aragonia Palafox restaurant It takes a further step with a profound evolution of its gastronomic proposal. A renovation that encompasses the menu, dining room experience, wine cellar and the incorporation of new daily menus, articulating a project where each element pursues the same objective: To tell Aragon from a contemporary perspective.

Following its inclusion in the Repsol Guide 2026, Aragonia reaffirms a philosophy where gastronomy is understood as a global experience. At the forefront of this stage is the collaborative work of the chef Noelia Andía and the maître d' and sommelier Javier Jiménez consolidates a shared vision in which the kitchen, dining room and wine cellar converse under the same language.

The new summer menu finds its inspiration from the geographical diversity of Aragon. The vegetable garden, livestock production, river fish and traditional recipes coexist with contemporary influences and international references that broaden the discourse without altering its identity.

Products like the seasonal tomato, he sturgeon Naccarii, the trout, he Ternasco de Aragón IGP., the cherries ecological Bolea, the Calanda Peach PDO or the oils from Lower Aragon become the starting point of a cuisine that
It reclaims the territory from a contemporary perspective.

Seasonal Highlights

Among the most representative creations of this new phase are proposals where product, technique, and creativity interact with precision. Sea bass tiradito with tomato and basil tiger's milk and the Bluefin tuna tartare from the Bay of Cádiz with passion fruit aguachile and yellow chili pepper, they reflect a cuisine open to global influences, naturally integrated within the discourse of Aragonia.

Added to this is one of the season's biggest bets: the rice and fideuà proposal, built on its own funds and through lengthy development.

The connection with the territory becomes especially evident with the Rack of Ternasco de Aragón IGP with organic cherries from Bolea, which represents one of the most recognizable expressions of the menu.

Meanwhile, the duck breast in semi-brine with Viennese 4 spices of garlic from Aranda, walnut and noisette butter and beetroot
Roasted alongside other offerings like the Rossini Sirloin, they reinforce the commitment to top-quality raw materials and great
traceability.

The grand finale is once again a dessert featuring emblematic local products, such as the Calanda PDO peach or Bolea cherries, transformed into delicate, fresh, and technically precise creations. The highlight is Thai tapioca
Coconut-lime panna cotta and passion fruit ice cream, the Calanda DOP Peach Tatin with jasmine and the organic Bolea cherry Bavarois with caramel veil.

Menus for day and night

Among the main new features this season is the addition of two new set menus, available for both lunch and dinner from Monday to Friday, excluding holidays, for €35. This new menu brings the same quality, seasonality, and respect for the product that define the rest of the menu to the daily menu.

In this vein, Aragonia proposes an alternative that brings its cuisine closer to new consumption moments without giving up its identity or the gastronomic experience that characterizes the house.