The setting for Le Domaine de Abadía Retuerta (the house has a hotel with spa, wine cellar with vineyard, winery, garden, etc.), in the Valladolid town of Sardón de Duero, is unique and gives the chef access to a huge variety of ingredients that are used in his dishes.

Segarra envisions and serves dishes at Refectorio such as grilled Peñafiel Chicory with a wildfowl jus and lobster coral, Rabito Ibérico, glazed carrots and tonka bean or a grape slush and pear ice cream, to name but a few.

He offers two tasting menus for each sitting, that change depending on the products that are in season, possible paired with wines from the house’s vineyard and wine cellar, which holds some genuine jewels from the region, bordering the Ribera del Duero, or the rest of the world.