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El Origen’s main dining room is dominated by an unusual mural that recalls the history of the square on which it is located, which is affectionately known as “Los Tocinos” (literally “bacon”) because of the pig fair that used to take place here. Owner-chef Beatriz Allué creates traditional cuisine with a contemporary touch both in terms of preparation and presentation, with a clear preference for organic produce from Aragón. Her father, a farmer, supplies her directly with many of these, thus ensuring maximum freshness. Choose between a good-value daily menu and two others (Aragonés and Degustación) that require advance booking. Signature dishes include the stew of La Hoya chickpeas with lamb “chiretas” (a type of local sausage) from de La Puebla de Castro, the traditional “chilindrón” stew made with free-range chicken from Los Monegros and a splash of Rancio wine, and the baked triple cheesecake with coffee-flavoured salted toffee and caramelised almonds.