维纳皇家酒店温泉

Local, ecologically minded ingredients, a focus on a zero-waste philosophy, artisanally produced crockery and support for local small-scale producers are all key here. In this restaurant, which occupies an impressively refurbished 200-year-old warehouse previously used to store flour, the team works according to a single mantra: 'cooking the past from the present, but with an eye on the future'. Fronted by Ávila-born chef Carlos Casillas, the restaurant features a kitchen visible from the dining room and boasts superb views of the city’s walls from the opposite bank of the River Adaja. His cui

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

A delicious salad with tuna belly and prawns, rabbit ravioli with garlic, grilled aubergine with oyster sauce, deer meatballs with mushrooms... This restaurant, on the ground floor of the same building as the award-winning Barro, offers diners chef Carlos Casillas’s most accessible and informal cuisine, and here he gives free rein to his culinary creativity with traditional dishes (some are to share and half portions are available), all from a modern and attractive perspective that also demonstrates his commitment to the region. It has a large bar area, perfect for tapas, chatting or enjoying

A family-run restaurant located in an old wheat warehouse, outside the city walls, which stands out for its views of the imposing medieval fortifications. The markedly traditional and homemade cuisine, is embodied in the dishes on the menu (there is an initial section called "Isidora has prepared today...") and in different daily recommendations. They have a unique and quite elaborate dessert, called Pastel chorreante de almendra (Dripping almond cake), which should be ordered at the beginning of the meal!

A unique restaurant located alongside the city walls (the name Caleña is a reference to the type of stone used in its construction) and part of the La Casa del Presidente hotel, which was once the home of Adolfo Suárez (the first elected president of the Spanish government in its modern democratic era).This elegant eatery, occupying a rustic, glass-fronted annexe in the garden area of the hotel, has its own independent access and is run by young chef Diego Sanz, who aims to create an experience that takes guests on a journey across the roots of Castilian cuisine, albeit from a modern perspecti

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