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本塔德瓦尼奥斯

本塔德瓦尼奥斯的酒店档案、会籍覆盖与住客实测入口。

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餐饮

Casa Chesmy

餐厅必比登€€2.3 公里

If you want to eat well and at a reasonable price, head to Casa Chesmy, a restaurant that has been in business for 20 years and is making a name for itself in the Cerrato region in the province of Palencia. Accessed via an attractive tree-shaded garden with an outdoor terrace, the three attractively appointed dining rooms have a rustic feel, one of which features an old kitchen as part of the decor. The traditional, home-style cooking here specialises in farm-reared pigeon and chicken – given that the owner has several dovecots, his own chicken farm, and a market garden that provides Casa Ches

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Terra Palencia

餐厅必比登€€9.7 公里

Having trained in a string of prestigious restaurants (El Celler de Can Roca, Akelaŕe, Nerua and El Ermitaño), chef Roberto Terradillos has returned to his roots to showcase his new talents, combining the latest techniques with the culinary flavours of his home province. The interior is functional and contemporary in feel, while the cooking follows contemporary trends albeit with a good basis in tradition and a nod to his native region. The à la carte is complemented by several interesting fixed menus: “De Mercado”, available lunchtimes midweek, and three others with a wine pairing option (Gas

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Ajo de Sopas

餐厅€€9.5 公里

Situated opposite the always busy Parque del Salón, this pretty restaurant with a creative feel now serves a tasting menu is its interior dining room (at midday only), while its more informal à la carte with tapas options is available on the attractive glass-fronted terrace (known as the “Invernadero”) facing the street. The dishes here are highly personal, as the chef combines Asian and Latin American influences with the flavours of traditional Castilian cuisine in an interesting and balanced way. We can highly recommended the crispy pig’s ear with hummus and a spicy salsa, as well as the unu

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San Remo

餐厅€€9.9 公里

Behind its simple, somewhat old-fashioned façade lies a restaurant that lives and breathes gastronomy with a heated passion. Chef Alberto Villegas, who after studying at the Basque Culinary Centre took over the family business where he grew up, wants the restaurant to be seen today as ‘a haven for the senses’. He focuses on seasonal produce, offering a contemporary menu with dishes such as smoked eel with salsa verde and Palencia peas, red prawns and bisque made from their heads, and, for dessert, the surprising ricotta and mascarpone flan.

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