La Cija Olmedo

An interesting gourmet option in the centre of the city, located at the foot of the emblematic Santa María de La Antigua church, one of the indisputable icons of Valladolid architecture.The restaurant, preceded by a terrace that is almost always full of university students, features a contemporary yet informal gastro-bar (Crisol) where you can order the daily menu as well as fun dishes designed for sharing. The restaurant’s so-called gastronomic space, with its open-view kitchen and decorative details inspired by the molecular cuisine that has lent the restaurant the second half of its name, i

It has always been said that wheat (“trigo” in Spanish) is the gold of Castille, hence its historical importance to the region.The restaurant, located just a few steps from the cathedral, reflects the strong passion that chef Víctor Martín has for his cuisine. Alongside his wife Noemí Martínez, a renowned sommelier who runs the dining room, he focuses on creative and contemporary cooking with strong roots in tradition, and is based on his relationship with small suppliers and their superb local produce and ingredients (vegetables from Tudela de Duero, pigeon from Tierra de Campos, chestnuts fr

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-

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

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

Boneless pig's trotters and sweet potato curry cream; gyoza stuffed with pancetta and prawns, with Cantonese sauce and Chinese chives; grilled Iberian pork with sour apple cream, candied endive and demi-glace... This restaurant, located near the Plaza de Toros, continues to win over visitors and fill up every day. The restaurant, with a classic-contemporary atmosphere not bereft of a certain elegance, is expertly run by Manuel Soler and Esther Ovejero, with Manuel in the kitchen and Esther emanating kindness in the various dining areas (including the bar). What's on offer? Traditional cuisine

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