Vinoteca Restaurant
Cuisine based on market and garden products.
It is a contemporary Castilian tavern where the soul is still the wine. It proposes a gastronomic offer linked to the market product, the terroir and our own garden. In addition, it offers tasting menus made to measure, paired with a very striking selection of wines by the glass.
A menu tailored to your needs
Starters...
– IBERIAN HAM OF ACORN | ‘Joselito’ €45
– IBERIAN HAM OF ACORN | ‘5J’ €48
– JERKY CROQUETTE €5
– BRIOCHE WITH STEW | ‘Iberian pork jowl’ €22
– MATURED BEEF | smoked oil – cheese – pine nuts €27
– FREE-RANGE EGG | mushrooms – aligot €20
– SAUCED SEA BASS | peanut – kimchi €29
– CESAR SALAD | free-range chicken – mustard sauce – parmesan cheese €20
– SCALLOPS | bread soup – black garlic €26
– MARINATED TORMES TROUT | sweet peas – citronella €21
– CHARCOAL-COOKED VEGETABLES | romescu – pickles €20
– FREE-RANGE CHICKEN RAVIOLI | almond – saffron €20
– FRIED SEA BASS | red mojo sauce – roasted garlic mayonnaise €22
Main...
Desserts...
– CHOCOLATE CREAM | coffee – hazelnuts €15
– TORRIJA | honey ice cream €15
– ROSEMARY ICE CREAM | pine nuts – toffee €15
– PEARS IN WINE | white chocolate 15€
– FRUIT SORBET €10
– ARTISAN CHEESES FROM CASTILLA Y LEÓN €25
Abadía Retuerta DOP wine list
Wine list
100% Vegetarian Menu from the Abadía Retuerta Orchard
Our menu is adapted to what the land offers us every day.
Each dish is an expression of the garden, the season and the creativity of our cuisine.
Therefore, the proposals may vary depending on the availability of fresh produce.
65 per person
*beverages not included
- Available Monday through Friday during lunch hours only.
- 5 course menu (dessert included)
- Available from September 23rd
Ramon Garcia
Hotel Chef
Of Castilian and Leonese origin and trained at the Escuela Superior de Bilbao, he has been developing his professional career as a chef since 2008.
Prior to joining Abadía Retuerta LeDomaine, he worked under Michelin-starred chefs Andoni Luis Aduriz and Eneko Atxa at their respective restaurants, Mugaritz and Azurmendi.
In 2010 he joined the team of the Refectorio restaurant at the Abadía Retuerta LeDomaine hotel, which has had a Michelin star since 2014, a green Michelin star and two Repsol Suns. Since 2021 he has been the head chef at this 5* hotel located in the heart of the Douro Valley and which has been endorsed by numerous awards, being the Best Wine Tourism Hotel 2021 in Spain and Best Experiential Destination 2021 in the Leading Hotels of The World (LHW) collection.
It is characterized by creating an updated, avant-garde cuisine, which incorporates new techniques, but is governed by tradition and a meticulous care of local and seasonal products. He is committed to a natural cuisine, but one that exudes personality and identifies the dish with its origin. He believes in the excellence and gastronomic philosophy of Abadía Retuerta LeDomaine and takes care of every detail, from each point of sale to the connection with the diner, the experience he offers to his palate.
The gastronomy of Abadía Retuerta
Local cuisine
Territorial cuisine
Comfort food and signature cocktails
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