Calicata Terroir Bar
A Wine Bar among the VineyardsCalicata Terroir Bar Restaurant
A haven for gourmet lovers
This is our terrace bar, set among the vineyards and with striking views of our pine groves. It is located within our winery, and is a true haven for gourmet lovers. The menu takes guests on a journey of the surrounding region and its traditional cuisine, all of which is perfectly paired with wines from our own winery and beyond. In 2022, it was granted the Mini-Sun award by the Repsol Guide.
Open from Friday to Tuesday, 13:15 to 15:30. For group reservations, please call +34 983 687 600, or email groups@ledomaine.es
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A Different Menu
Ramón García
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 Atzurmendi).
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 offerings at Vinoteca and Calicata Terroir Bar, also 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.
