罗坎达公寓

Alongside its unquestionably high levels of gastronomy, Refectorio enjoys a spectacular setting in a 12th-century monastery surrounded by nature, wine cellars and vineyards, and is renowned for its spectacular and pinpoint service, which includes an aperitif in “La Cueva” (home to the bodega’s private collection).Reus-born chef Marc Segarra offers guests a choice of menus (Origen and Legado) and a highly creative culinary experience with wine-pairing options that provide a perfect opportunity to taste some superb vintages. Seasonal produce from the farm here and ingredients sourced from small-

Taller is located at the prestigious Arzuaga bodega, where the worlds of wine and gastronomy go hand in hand. It’s possible to enhance your experience via a variety of activities (tastings, wine sessions, visits to the Finca La Planta to view its deer reserve) and even a chance to meet famous designer Amaya Arzuaga who makes an appearance here as often as she can! Access to the restaurant is via an interactive and highly surprising corridor-tunnel which leads to a cutting-edge dining room with views of inside the bodega, Taller’s attractive external surroundings, and everything that goes on in

On the outskirts of this small town, inside an industrial-looking warehouse, there is a restaurant that stands out from the usual aesthetic of Castilian establishments, as it plays with design and a punk aesthetic with a religious background. it is no surprise that the incandescent grills in the open kitchen take centre stage and see themselves as ‘the church of embers, where tradition and avant-garde are forged’. The young chef Anaí Meléndez, who left the world of advertising for the restaurant business to return to her hometown, demonstrates great mastery in working with fire and offers visi

Haute cuisine 20 metres underground? This restaurant makes it possible. After training in some of the finest establishments, Canary Islander Nauzet Betancort has taken the reins at El Hilo de Ariadna, the beautiful, maze-like 15th-century Mudejar-style wine cellar hidden beneath the town of Rueda in Valladolid (accessible by stairs or lift). The delicate, contemporary and ever-consistent menu (impressively complemented by a tasting menu) is always centred around the best possible ingredients and has close ties with the restaurant’s surroundings (we especially enjoyed the trilogy of Castilian t

Occupying the former church of the Convento de las Oblatas, the restaurant has been tastefully and elegantly updated to combine the historic structural elements with the most modern aesthetic details. Here, always with integrity and a high level of technical ability, they are committed to local produce, with innovative dishes based on tradition that only reach the diner through two set menus (Esencia and Gran Manú).

The sense of space and attractive Castilian-style decor in this “asador”-style restaurant come as a pleasant surprise in what is one of the city’s classic dining institutions. Without a shadow of a doubt, the signature dish here is the traditionally cooked roast suckling pig reared on the family farm (Agrocorte Gourmet). The extensive, traditionally inspired à la carte, is also enhanced by seasonal dishes (pumpkin, leeks, and game such as wild boar and venison) and complemented by the Nuestra Cocina Segoviana tasting menu, with the icing on the cake provided by the superbly innovative Pago de

This restaurant, located along a major ring road, features a spacious tapas bar, a modern main dining room, plus a private space in the basement. Here, owner-chef Óscar Hernando’s personality shines through as he welcomes his guests personally before presenting his contemporary à la carte on which you’ll find classic local dishes such as butter beans from Real Sitio, lamb roasted over vine shoots, and "Cochinillo de Segovia" (roast suckling pig) - the last two dishes listed need to be pre-ordered. Other options include a midweek lunch menu, plus a tasting menu. The restaurant also has its own