Refectorio is the flagship restaurant of Abadía Retuerta, located right at the heart of the Duero Valley. The restaurant has proudly held a Michelin Star since 2014, and this prestigious seal of approval has once again been revalidated for 2023. Furthermore, its Michelin Green Star, held since 2021, has also been renewed, in a further endorsement of Refectorio’s commitment to sustainability and environmentally-friendly practices. The Green Star, a five-leaf clover icon, is a testament to the restaurant’s Territorio Capturado (“Captured Land”) concept. Other holders of the Green Star in Spain include the 3-star restaurants Aponiente, El Celler de Can Roca and El Cenador de Amós, and the 2-starred Les Cols and Culler de Pau. To date, 42 restaurants in Spain and Portugal have been granted this distinction.

In the words of Marc Segarra, head chef at Refectorio: “We are truly honoured and proud to revalidate, once again, our Michelin Star and Green Star. It’s a great motivation for us, because it shows our deep respect and commitment to the surrounding area and estate: our cuisine is all about fresh and seasonal produce, both grown on site and sourced from local suppliers.”

Since 2016, Marc Segarra has been carefully crafting the gastronomy on offer at Refectorio, Abadía Retuerta’s leading restaurant. Over this last year, the Catalan chef has further consolidated an authentic menu, as part of a bold concept that encapsulates his entire approach: he seeks to capture the land. His dishes are a faithful expression of the surroundings, of the local suppliers, the seasonal produce and the ingredients grown on the estate’s own vegetable garden, which spans 1000 m2 and provides the kitchen with over 150 products. “Our gastronomy is a homage to our land and our roots. Our dishes reflect the true essence of this region, and that’s why we believe in local produce: we want to take the diner on a visual and culinary journey around these lands”, states Segarra. Another huge challenge for Refectorio, this year, was to cater for the tenth anniversary of Abadía Retuerta’s LeDomaine hotel. Invitees included the leading chefs (and holders of numerous Michelin Stars and Repsol Suns) Jesús Sánchez, Mario Sandoval, Ramón Freixa, Iván Cerdeño, Javi Estévez, Cristóbal Muñoz, Miguel Ángel de la Cruz and Pablo Montero, as well as various public institutions of Castilla y León and key figures from Spain’s tourism and restaurant industries. For this occasion, chef Marc Segarra and his team put on a gastronomic feast: guests were treated to a representative taster of Refectorio’s striking menus.

Marc Segarra aims to create an authentic destination by means of bold gastronomy — and this approach is shared by Víctor Gutierrez, head chef at Taller de Bodegas Arzuaga, and Cristóbal Muñoz, head chef at Ambivium, restaurant of the Pago Carraovejas winery. These three Michelin-starred chefs have managed to position the Ribera del Duero as a leading destination not only for its world-class wine, but now also for its gastronomy. This shared vision has taken the form of N122 Duero Valley, a joint project by the wineries Abadía Retuerta, Arzuaga and Pago Carraovejas. It was named “Best Wine Tourism Experience” at the 2021 International Wine Challenge.

For Enrique Valero, CEO of Abadía Retuerta, “we are delighted that our Michelin Star and Green Star have been revalidated, as it recognises all the hard work of our team. Because of their efforts, guests at Refectorio can truly savour our history, our roots, our gastronomic culture and our local produce. Furthermore, the Green Star highlights our commitment to sustainability, which is a vital part of our working philosophy.” This revalidation is further endorsement of Abadía Retuerta as a key destination for gastronomy. It has become not only a must-visit in Castilla y León, but also a leading restaurant both nationally and internationally. “This motivates us to keep improving, so that Abadía Retuerta can become an ambassador for Spanish excellence on the international stage”, concludes Valero.

Abadía Retuerta’s engagement with environmental matters runs throughout the whole business. There is a Social Responsibility Plan in place, oriented towards protecting the estate’s natural heritage: it includes a commitment to renewable energies, fostering inclusive and sustainable growth, and guaranteeing sustainable forms of consumption and production, among many other policies.

Contact
Abadía Retuerta Communications Department
Alejandra Pedrosa / Patricia Garvía
Phone: +34 610 275 207 / +34 610 468 604
Comunicacion@abadia-retuerta.es

About Abadía Retuerta and Refectorio

Abadía Retuerta is located less than a two-hours’ drive from Madrid, right at the heart of the Duero Valley, near Sardón de Duero (Valladolid). It is home to a 5-star hotel and winery, set in a 12th-century monastery that was originally founded by the Premonstratensian Order in Spain. The property spans over 700 hectares, with 200 hectares of vineyards, while the hotel has over 8,000 m2 for 30 exclusive rooms (27 double rooms and three suites) with full butler service, including eight rooms located in the abbey’s former stables. It offers unique experiences, related to wine, nature, art, wellbeing and gastronomy. Refectorio, its flagship restaurant, holds a Michelin Star, a Michelin Green Star, and two Repsol Suns. Its outstanding gastronomy is deeply rooted in the local lands, in line with its Territorio Capturado (“Captured Land”) concept. The menus are based on regional produce and ingredients from the estate’s own vegetable garden, with a modern slant. There is also the restaurant Vinoteca, as well as the Calicata Terroir Bar, which holds a Repsol “Mini-Sun”, and the Terraza de la Hospedería (the “Hostelry Terrace”): together, they ensure that Abadía Retuerta is a unique resort for experiences. Combinations of flavours, textures and temperatures, with ingredients sourced from the local lands, are joined by world-class wine for an inspirational pairing. Refectorio’s philosophy is expressed in three menus, which are only served at dinnertime: Terroir, Legacy and Terroir (Extended Version). The restaurant has maintained the original use of the space, as defined by the ancient monks: back in the 13th century, this is where they would come together for their meals. Upon entering Refectorio, it is impossible not to pause and look around in wonder at the imposing stone walls and vaults, the natural light, and The Last Supper, a fresco painted in 1670. It can seat 40 people, and in the morning it offers an exceptional à la carte breakfast. Abadía Retuerta is ideal for all those interested in wellness, or even as a joint Business and Leisure concept. The estate’s winery has recently been granted its own Protected Designation of Origin. It is one of the most innovative wineries in Europe, and it has received multiple international accolades, such as being included within Wine Spectator magazine’s Top 100 Wines in the World.