Abadía Retuerta: Hotel Bodega Restaurante & SPA en Valladolid

Terrace of the Guesthouse

Outdoor local gastronomy

The Terrace of the Hospedería, designed like a garden and blending in with the surroundings, is a green space that surrenders to the incomparable views of the Abbey of Santa María de Retuerta. A fabulous open-air terrace, exclusive use for guests, where you can enjoy the classic and traditional cuisine of the region and, of course, wonderful signature cocktails. The icing on the cake is the stellar experience, because from this same space guests can observe the imposing sky of the Duero Valley through a telescope (check available dates to enjoy the experience). The Terrace will be open from 1:00 pm to 8:00 pm for «lunch» service and drinks and cocktails service during the rest of the hours.

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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.