Having recently been voted #1 Best Hotel in Spain & Portugal at the Condé Nast Traveler’s 2017 Readers’ Choice Awards, the exclusive Abadía Retuerta LeDomaine – located in a restored 12th-century abbey and surrounded by beautiful vineyards in Spain’s Duero wine-growing region – is once again celebrating with the news that its Refectorio restaurant has retained its one Michelin Star, in recognition of culinary excellence.
Refectorio received its first Michelin Star in 2014, achieved just two years after the hotel opened.
Thanks to the extraordinary vision of Chef Marc Segarra and his skilled culinary team, the restaurant maintained its one Michelin Star rating in 2015, 2016 and now again in 2017.
Honeyed lamb and green asparagus rice with roasted garlic alioli
Enrique Valero, Managing Director of Abadía Retuerta LeDomaine, commented:
“We are extremely proud to be consistently recognised by Michelin as being among the best restaurants in Spain and the world. “It is the passion, effort and enthusiasm of the Abadía Retuerta LeDomaine team that brought us the prestigious One Michelin Star ranking. Day after day, we strive to exceed the expectations of our guests and make their stay unforgettable.”
Duck magret, dried peach stew, raisins pine nuts and fennel salad
The gastronomic focus of Refectorio has been based, from the beginning, on innovative contemporary cuisine prepared with the highest-quality, locally sourced ingredients – ensuring that the hotel contributes to the development of the sustainable local economy.
The region boasts a great culinary richness with a wide array of fine food products.
Refectorio offers two tasting menus for dinner, which vary throughout the year based on the available seasonal products.
Cheese and Wine harmony
Chef Segarra added:
“From the first day, I was challenged to do something extraordinary in the kitchen in keeping with the 900-year-old heritage of our world-class hotel. “Through maximum commitment and a focus on creativity and detail, our goal was to surprise guests with each bite of each dish, which would be paired with the exquisite wines of our own winery. It was the perfect recipe to bring our guests an unprecedented culinary experience.”
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