Landa

Stopping at this hotel/restaurant is mandatory for any gastronome driving the route between Madrid and the Basque Country. It has been run by the Landa family for the past 60 years, and the most famous dish is fried eggs with morcilla (blood sausage), a specialty of the area. Their beef consommé and foie gras terrine are also rightly famous. For mains, you can feast on salt cod meatballs, grilled baby lamb chops, roast suckling pig or a beef steak for two. The desserts are excellent, and if you spend the night, you can enjoy the terrific breads and pastries made in their own bakery.