Weddings
The day after a wedding, what everyone remembers is the good memories. Toasts with family and friends, an incredible lunch or dinner or the unforgettable place where the day before you enjoyed your event with those closest to you.
From Abadía Retuerta LeDomaine, we work to make sure those memories stay with you.
Celebrate your wedding in a historical place in a five-star hotel in a 12th-century abbey surrounded by vineyards. A unique location where you can enjoy culture, wine and gastronomy of the highest level on the banks of the Douro River.
Abadía Retuerta LeDomaine offers a variety of unique areas and places for intimate weddings and weddings with a larger number of guests (up to 180 people).
Besides the majestic interior rooms, wedding celebrations can also be staged outdoors, in the Jardín de la Hospedería, opposite the oldest part of the abbey. Because there comes a time for luxury for the senses and all-encompassing experiences. Something that creates a pleasure for the eyes: the aroma of the vineyards and the pure air; the sound of birds or a delicate melody; the luxury of a sunset…
For the spouses and guests, we offer the exclusive option of a luxury hotel with an individualised service of the highest level that will make their stay perfect for the bride and groom to say a radiant ‘Yes, I do’.
Welcome cocktail reception
Carver ham and bread with tomato.
Laminated foie mi cuit with quince jelly.
Steak tartare with mustard mayonnaise and chives.
Avocado cream with seabass biscuit.
Fried prawn with teriyaki sauce.
“Cecina” croquettes.
Sardine toast with herb pesto.
Beverages
Local “Verdejo” wine.
Abadía Retuerta Selección Especial.
Raventós i Blanc cava.
Mineral water and soft drinks.
Coffee and liqueurs.
* Other drinks: Price on request.
Menu Valdebellón
Welcome cocktail.
Artisanal wheat bread baked in the Abbey.
Menu
Homemade foie mi cuit with spiced powderand pickled beetroot.
Steamed hake loin, acidulated mushroom soup and asparagus.
“Ibérico” pork cheeks from Guijuelo, parmentier and confit onion.
“Torrija” soaked in spiced milk, sweet wine jelly and cereal Ice-Cream.
Menu Petit Verdot
Welcome cocktail.
Artisanal wheat bread baked in the Abbey.
Menu
Medina del Campo prawn salad with almond vinaigrette.
Oven baked monkfish, its bones sauce and seasonal vegetables.
Cow sirloin with mushroom duxelle and demi-glace.
Hazelnut sponge cake, coffee and mascarpone Ice-Cream.
Menú Selección Especial
Welcome cocktail.
Artisanal wheat bread baked in the Abbey
Menu
Lobster with tomato, dates and balsamic vinegar tartare.
Avocado cannelloni with red tuna tartare.
Steamed seabass with cauliflower cous-cous and puré.
Boneless baby lamb shoulder, “ratte” potato with roasted garlic.
Cake made with Reineta apples from el Bierzo, with its toffe and vanilla Ice-Cream.