The Cloister Garden Restaurant

Vinoteca’s Terrace

The Cloister Garden Restaurant

Seasonal Cuisine in the Open Air

Over the summer months, the Cloister Garden plays a key role in breakfast and dinner at Abadía Retuerta. It offers a unique experience in an unparalleled setting: an open-air terrace, full of history, and a source of inspiration for the monks who used to live in the abbey. Today, it is home to first-rate gastronomy.

The restaurant offers exquisite and simple food, based on seasonal produce. Marc Segarra’s menu looks to the traditional Castilian cuisine. It is open every day in the summer season, for breakfast and dinner service*.

*Subject to weather conditions.

To make a reservation, please call +34 983 687 600 or email reservations@ledomaine.es

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Ramón García

Hotel Chef

Ramón García originally comes from Castilla y León, and he was trained at Bilbao College. His career as a chef began in 2008.

Before joining Abadía Retuerta LeDomaine, he worked for two renowned Michelin-starred chefs, namely Andoni Luis Aduriz (at Mugaritz) and Eneko Atxa (at Azurmendi).

In 2010, he joined the kitchen team at Refectorio, at the hotel Abadía Retuerta LeDomaine. The restaurant has held a Michelin Star since 2014, and now also holds a Michelin Green Star and two Repsol Suns. Since 2021, Ramón García has been in charge of the gastronomic within this 5-star hotel, located right at the heart of the Duero Valley. The estate has won numerous accolades, including the “2021 Best Wine Tourism Experience in Spain”, and the “Best Hotel for Remarkable Experiences”, according to The Leading Hotels of the World (LHW).

Ramón García stands out for his desire to create modern, cutting-edge cuisine, that makes use of new techniques while also respecting tradition and embracing local, seasonal produce. He advocates for natural cuisine, but which is also brimming with personality and very much rooted in its origins. He believes in excellence, and endorses Abadía Retuerta LeDomaine’s local approach to gastronomy. He monitors every single detail, from the suppliers to how his food ultimately connects with the diners, and the taste experience that he strives to offer them.