The Refectorio restaurant, boasting one Michelin star since 2014, relies on the products and producers of the area to present a culinary offering in line with the current contemporary and creative excellence. It also has a rating of 2 suns (where the maximum is 3) by the prestigious Repsol Guide.

In 2020, it was awarded its first Green Star. A five-leaf green clover is the symbol for this award given also to other outstanding restaurants in Spain. It is a symbol that Michelin awards to restaurants that are committed to sustainability and use environmentally responsible practices. 

The location of Abadía Retuerta LeDomaine, in the heart of the Duero Valley, is ideal for taking advantage of its vast culinary wealth to create a consistent and varied offering, always aiming for excellence.

About Refectorio

Contemporary creative cuisine.

Open from Wednesday to Saturday during dinner service and Sundays during lunchtime service.

For groups reservations please call us on +34 983 680 368 or send an email to groups@ledomaine.es

Terroir 

Appetizers

Liquorice macaron with butter and lemon.

Roasted vegetable emulsion, sheep butter and rosemary.

“Cecina” soup.

“Medina del Campo” prawn, turnip and horseradish.

Starters

Marinated quail in foie, black olive, escarole and shimeji.

Bread

Kamut bread.

     Anchovy butter.

     Baby lamb pâté.

Main courses

Roasted leek, pine nut pil-pil, pine tree leaf ashes, crème frâiche and motley.

Fried artichokes, “pepitoria” emulsion and cured egg yolk.

     Free range chicken sphere with the skin and mushroom pâté.

     Confit frog legs and lavender.

Grass pea curd green sauce and vegetables from “el huerto”.

Smoked vegetable bone-marrow, snails with mint and finger lime.

Roasted “parro” duck, pickled mustard and red onion.

     Liquid salad.

Smear-ripened

     3D.

Desserts

Frozen camomile cream, sheep kefir aspic and iced ginger.

Honey semifreddo, pollen sponge cake, lemon jelly, rosemary and truffle.

Petit Fours

Crunchy truffle.

Corn.

Wine and strawberry.

Spiced caramel.

Menu 130€
Wine harmony 65€
VAT included

According to the Spanish law 126/2015 this establishment has available information about allergies and intolerances.

Menus to be enjoyed by the whole table.

Terroir

Extended Version

Appetizers

Liquorice macaron with butter and lemon.

Roasted vegetable emulsion, sheep butter and rosemary.

“Cecina” soup.

“Medina del Campo” prawn, turnip and horseradish.

Starters

Aired foie-gras, fried vegetable chutney and smoked duck ham.

Marinated quail in foie, black olive, escarole and shimeji.

Ox ravioli, acidulated consommé geleé and caviar Oscietra.

Bread

     Kamut bread.

     Anchovy butter.

     Baby lamb pâté

Main courses

Roasted leek, pine nut pil-pil, pine tree leaf ashes, crème frâiche and motley.

Fried artichokes, “pepitoria” emulsion and cured egg yolk.

     Free range chicken sphere with the skin and mushroom pâté.

     Confit frog legs and lavender.

Grass pea curd green sauce and vegetables from “el huerto”.

Smoked vegetable bone-marrow, snails with mint and finger lime.

Tench with ham.

   Eel brandade.

Smoked trout, spirulina biscuit and egg yolk.

Baby lamb chop, yogurt, eggplant and cumin.

     Liquid salad.

Smear-ripened

3D.

Selección Especial bread.

Truffled smear-ripened cheese.

Desserts

Frozen camomile cream, sheep kefir aspic and iced ginger.

Honey semifreddo, pollen sponge cake, lemon jelly, rosemary and truffle.

Petit Fours

Crunchy truffle.

Corn.

Wine and strawberry.

Spiced caramel.

 

Menu 150€
Wine harmony 85€
VAT included

According to the Spanish law 126/2015 this establishment has available information about allergies and intolerances.

Menus to be enjoyed by the whole table.


 

Legacy

Appetizers

Liquorice macaron with butter and lemon.

Roasted vegetable emulsion, sheep butter and rosemary.

“Cecina” soup.

“Medina del Campo” prawn, turnip and horseradish.

Starters

Aired foie-gras, fried vegetable chutney and smoked duck ham.

Marinated quail in foie, black olive, escarole and shimeji.

Ox ravioli, acidulated consommé geleé and caviar Oscietra.

Bread

     Kamut bread.

     Anchovy butter.

     Baby-lamb pâté.

Main courses

Roasted leek, pine nut pil-pil, pine tree leaf ashes, crème frâiche and motley.

Fried artichokes, “pepitoria” emulsion and cured egg yolk.

     Free range chicken sphere with the skin and mushroom pâté.

     Confit frog legs and lavender.

Grass pea curd green sauce and vegetables from “el huerto”.

Smoked vegetable bone-marrow, snails with mint and finger lime.

Tench with ham.

     Eel brandade.

     Smoked trout, spirulina biscuit and egg yolk.

Roasted “parro” duck, pickled mustard and red onion.

Baby lamb chop, yogurt, eggplant and cumin.

     Liquid salad.

Smear-ripened

     3D.

     Flowers and whisky sandwich.

     Selección Especial bread.

     Truffled smear-ripened cheese.

Desserts

Frozen camomile cream, sheep kefir aspic and iced ginger.

Honey semifreddo, pollen sponge cake, lemon jelly, rosemary and truffle.

Walnut cake, frozen walnut cream, salted toffee and confit orange.

Petit Fours

Crunchy truffle

Corn.

Wine and strawberry.

Spiced caramel.

Menu 170€
Wine harmony 105€
VAT included

According to the Spanish law 126/2015 this establishment has available information about allergies and intolerances.

Menus to be enjoyed by the whole table.

Legado will be served until 2.00 pm during lunch time and until 9.00 pm during dinner service.


Wine menu

We have over 500 wines for all tastes because we are much more than a winery; we are passionate about wine and one example of that is the long list of carefully selected wines on our menu.