Refectorio Restaurant
Refectorio Restaurant
A gastronomic experience
The Refectorio restaurant, awarded with a Michelin Star since 2014, relies on the products and producers of the area to present a gastronomic proposal that follows the current contemporary creative lines. It also has 2 Soles Repsol Guide.
In 2020 it achieves its first Green star. An icon of a green five-leaf clover represents this recognition also awarded to other outstanding restaurants in the national scene. It is a distinction awarded by Michelin to those restaurants that are committed to sustainability and apply environmentally responsible practices.
The location of Abadía Retuerta LeDomaine, in the heart of the Duero Valley, allows us to take advantage of its culinary richness to create a coherent and varied proposal, always with a focus on excellence.
Open from Wednesday to Saturday during dinner service and on Sunday during lunch service. Smart casual dress code.
For group reservations please call: +34 983 687 600 or send an email to groups@ledomaine.es.
Michelin Star
Michelin Green Star
2 Repsol Suns
A menu tailored to your needs
Origin
APERITIVES
WARMTH 2025
Organic potato and leek broth
DAIRY 2025
Celeriac, sheep cheese and truffle
PIL-PIL 2026
Spinach, cod
GREEN 2025
Maruja herb
CUSTARD CRÉMEUX 2026
Pea, Iberian ham
ENTRANTS
MATURATION 2025
Beef, mustard
MEMORY 2021
Partridge, pickled
CONTRASTS 2025
Artichoke, bone marrow, monk’s cress
CULTIVATED 2026
Muchroom, melanosporum truffle
HUNT 2026
Wild boar, Swiss chard
MAIN
CANTABRIAN SEA 2026
Monkfish, turnip
ROOTS 2026
Churro lamb, liquid salad, Castilian anchovy
SWEET
AMBER 2026
Sweet potato, citrus
INDULGENCE 2026
Pork rind cake
CLOSINGS
HARMONY OF WINES, SPACE AND TIME
– Castilla y León Tasting: 7 curated glasses to discover our land 110€
– Wine’s Seasons – Origin: 5 curated glasses for a unique experience 135€
– Abadía Retuerta Grand Tasting: 5 curated glasses from historic vintages 225€
– Mocktail experience 60€
Menu 185 €.
VAT included
Menus will be served at full table
According to the royal decree 126/2015 this establishment has information on allergies and intolerances available to the customer.
Legacy
APERITIVES
WARMTH 2025
Organic potato and leek broth
DAIRY 2025
Celeriac, sheep cheese and truffle
PIL-PIL 2026
Spinach, cod
GREEN 2025
Maruja herb
CUSTARD CRÉMEUX 2026
Pea, Iberian ham
ENTRANTS
MATURATION 2025
Beef, mustard
MEMORY 2021
Partridge, pickled
CONTRASTS 2025
Artichoke, bone marrow, monk’s cress
CULTIVATED 2026
Muchroom, melanosporum truffle
HUNT 2026
Wild boar, Swiss chard
MAIN
SEA BRINE 2018
Candeal bread, norway lobster
CANTABRIAN SEA 2026
Monkfish, turnip
ROOTS 2026
Churro lamb, liquid salad, Castilian anchovy
SWEET
AMBER 2026
Sweet potato, citrus
NOSTALGIA 2025
Pork rind cake
INDULGENCE 2026
Chocolate, pine nut
CLOSINGS
HARMONY OF WINES, SPACE AND TIME
– Wine’s Seasons – Legacy: 6 curated glasses for a unique experience 150€
– Abadía Retuerta Grand Tasting: 5 curated glasses from historic vintages 225€
– Mocktail experience 60€
Menu 200€.
VAT includedThe menus will be served at full table*Legacy Menu served by reservation only.
According to the royal decree 126/2015 this establishment has information on allergies and intolerances available to the customer.
Artisan cheese stave
SIBERIS WHITE : SIBERIS CHEESE FACTORY
– Serrada, Valladolid
– Pasteurized goat milk
– White camembert mold crust
– Serrada, Valladolid
– Raw ewe’s milk, yeast refined
– Constant washing with salt water
– Serrada, Valladolid
– Raw sheep’s milk and natural rennet
– Matures on wooden board and ages subway
– El Barraco, Ávila
– Milk from goats
– Moldy natural bark with ash
– Rueda, Valladolid
– Italian-processed cow’s milk
– Tuning in a subway cellar at 10 m depth
– Rueda, Valladolid
– Sheep’s milk blue
– Refined with solera wine from demijohns
35€
VAT included
Wines of Castilla y León
Wines of the world
Marc Segarra
Executive Chef of Refectorio Restaurant
Marc Segarra is the chef who signs the gastronomic proposal of our restaurant Refectorio.
Very demanding with himself, every season he tries to reinvent himself, to go one step further and to give the best of himself and his team. Today, his cuisine is defined by creativity around tradition, the link with the environment, seasonal products, from our own garden and local producers.
With a zero kilometer philosophy, the chef uses elements such as nature, the historical and artistic legacy and the winery to imprint his own unique style on his creations.
The gastronomy of Abadía Retuerta
Local cuisine
Market and garden cuisine
Comfort food and signature cocktails
Enjoy Abadía Retuerta
Discover our hotel
Explore our winery
