Those who decide to walk through that door find not only one of the most representative buildings of Zaragoza’s architecture. They can also sit down to eat at Paraninfo Flor, a restaurant that since 2020 has occupied part of this historic property, built in 1893 by architect Ricardo Magdalena to house the former faculties of Medicine and Science.
Eating here is a unique experience. While the building preserves features such as its grand imperial staircase, historic stained-glass windows and the sculptures decorating its façade, the restaurant offers a culinary concept that seeks to highlight Aragonese produce in an unusual setting.
A CUISINE THAT CHANGES WITH EVERY SEASON
"The restaurant’s culinary concept revolves around seasonal produce," explains Pablo Coloma, the restaurant’s maître d’, to ARAGÓN DIGITAL. "The restaurant changes its menu according to the time of year to make the most of each ingredient at its best and create a menu that is constantly evolving," Coloma revealed. Among the dishes prepared by chef and owner Carmelo Bosque are some of the great staples of Aragonese cuisine, such as Ternasco lamb and Graus sausage, examples of a firm commitment to locally sourced produce.
Although it may seem to be reserved for students or university staff, the restaurant is open to all customers. However, as it depends on the building’s opening hours, it only serves breakfast and lunch from Monday to Saturday. From Monday to Friday, it offers a €24 set lunch menu with six starters, six main courses and four desserts to choose from, while on Saturdays and public holidays the menu costs €28.
MUCH MORE THAN A RESTAURANT
In addition to serving customers who come to eat, Paraninfo Flor plays an important role in the building’s daily activities. The establishment also provides catering services for numerous events organized by the University of Zaragoza in the Paraninfo’s various halls.
The restaurant has two dining rooms with capacity for around 150 people and, when necessary, caters to events held in the university building itself, whose rooms can accommodate between 150 and 200 guests. This versatility allows it to host everything from business lunches and family celebrations to institutional gatherings and academic events.
Its clientele also varies depending on the day of the week. During the week, university staff predominate, while on Saturdays the profile changes, and it is common to find a younger audience taking advantage of the weekend to enjoy a high-quality culinary experience surrounded by history and cultural value.
