On a gastronomic route through the inns of Castilla-La Mancha

Restaurants

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For three decades

devoted himself to construction.

With the "crash" of the 2008 economic crisis, at the age of 45 he got into the kitchen to investigate.

"I was running a company of 58 people in Barcelona and I did not see myself with the ability to go back. I jumped in, changed sector and started afar again. The hospitality industry has always been my frustrated vocation, I am passionate about gastronomy", says the

, which recognizes learned by testing and with internet videos.

His decorating knowledge helps him design aesthetic dishes.

Five years ago he inaugurated the Hospedería Santa Elena in San Carlos del Valle (Ciudad Real), his hometown, with

, director of the hotel and

of the restaurant.

"I cook as it was done before, but with current technology", confesses the chef.

Some of these devices are used to make his turbot at a low temperature, then grilled with a veil of Iberian bacon;

or the timbale of goat duck finished in the oven in the traditional way.

"When they are done in the

, I get a message on my mobile," he reveals.

To his daily suggestions (17 euros) he adds an

, wine included.

An open proposal, for each diner to select a welcome aperitif, a first, a second and a sweet bite for dessert.

Its winery houses labels with DO of the land, "the most advanced of each winery".

Turbot gazpachuelo with fish dice, squid spaghetti in lamb emulsion cooked over low heat with oak wood, from the Santa Elena inn.

The Arroyo is one of the menus of the

.

An initiative of the Network of Hospederías de Castilla-La Mancha that promotes quality tourism in the region, its landscape, monumental, historical and culinary wealth.

In addition to the Hospedería Santa Elena, the

(owned by chef Adolfo Muñoz, considered one of the fathers of renewed La Mancha cuisine in Toledo),

(located in a stone mill from the 15th century)

are part of the association.

, in Sigüenza, Guadalajara, and whose restaurant is recognized with a

, with chef Samuel Moren),

(in what was the first fortress in Belmonte, Cuenca) and

(a location on the Huécar sickle, which maintains its original vocation as a resting place for pilgrims and travelers on the Camino Real, in Cuenca).

In this first

, the chefs of the establishments propose traditional native recipes, seasonal, with local products and wines from the nine Denominations of Origin of Castilla La Mancha.

Here are his signature menus at a fixed price (

.

Upon reservation, they will only be available from Friday, October 23

.

An excuse for a weekend getaway of good food and rest in unique accommodations.

HOSPEDERÍA STA ELENA (SAN CARLOS DEL VALLE, CIUDAD REAL)

Welcome aperitif

.

First to choose: Risotto of boletus and duck confit with its cured ham,

Turbot gazpachuelo, diced red tuna and squid spaghetti with lamb emulsion,

Chestnut cream and aubergine timbale mushroom and false truffle,

Apple millefeuille, foie micuit, smoked fish on an autumn blanket or

Confit artichokes with garlic tomato and flambé shrimp.

Second to choose:

Vacuum macerated beef sirloin with spices from the mountains and its vegetables in pepitoria,

Slaughter suckling pig rack made at a low temperature and finished in the oven with potato kimchi,

Leg of suckling kid made in the traditional way baked with vegetables in mojo picón,

Tiznao cod with black garlic and apple or

Salmon a l'orange with lime parmentier.

Dessert to choose:

Glass of meringue milk,

Calatrava bread or

Rice pudding surprise.

WINE

White, Yuntero, Sauvignon Blanc.

Red wine, House of the vineyard, Tempranillo.

Price: 30 euros with wine

.

Boutique hotel Adolfo (Toledo)

MENU

Two appetizers from the cook,

Pickled rabbit and black garlic from Las Pedroñeras in current version,

Pumpkin flowers in tempura over cornicabra oil and roasted Manchego pisto,

Wood pigeon on a reduction of Syrah red wine and seasonal fruits,

Iberian pork prey, quinoa and prickly pear,

Thyme ice cream with figs in toffee and

Sweets from our bakery.

Price: 49 euros

(without drink).

Molino de Alcuneza (Sigüenza, Guadalajara)

MENU

Beetroot taco with morteruelo,

Trout tartare with its roe,

Wild boar patty with sobrasada and lime,

Apple, celery and cucumber with goat cheese cream,

Venison loin with Caesar sauce of Manchego cheese and anchovies,

Black garlic soup with cocochas and free-range egg,

Ravioli of partridge stewed in Toledo with summer truffle,

Suckling sweetbreads with garlic thistle mushrooms,

Pork mask with mild brava sauce and carabineros,

Cod fillet with codium pil-pil and

Shoulder of lamb in the Moorish style.

For dessert, Beets, coffee and raspberries,

y Tube of tea and white chocolate with mango ice cream.

Price: 79 euros.

PAIRING

Vulturis Despelta Beer,

Rio Negro Gerwurztraminer, VT Castilla la Mancha,

Atalaya, DO Almansa,

Rio Negro 5th year VT Castilla la Mancha and

Porto Tawny Taylors.

Price: 29 euros

.

Palace of the Infante don Juan Manuel (Belmonte, Cuenca)

WELCOME

Black garlic butter, Atascaburras and local herbs, Manchegas porridge emulsion and

EVOO variety Cornicabra Dehesa del Molinillo (Red Vermouth Pedroheras, Las Pedroñeras)

MENU

Wild autumn Cuenca mushrooms, potatoes, free-range eggs and dewlap at low temperature (Ilex Verdejo Magnum, Campo de Criptana),

Morteruelo cannelloni, land of black trumpets and coffee

(Malabra Garnacha "Village Wine", Las Ventas with Peña Aguilera),

Creamy rice with red partridge and purple garlic ali oli

(J. Fernando Roble Tempranillo, El Toboso),

Venison tenderloin, chestnut cream with vermouth, almond puree with vanilla and green curry

(Tempo de Mont-Reaga, Monreal del Llano)

and Creamy manchego cheese and saffron (Finca Antigua Moscatel Naturalmente Dulce, Los Hinojosos).

Price: 45 euros.

With pairing, 55 euros.

GIRALDO CONVENT HOTEL (CUENCA)

MENU

Triple starter of zarajo, morteruelo and garlic arriero,

Stewed bean casserole with quail,

Cod fillet with saffron,

Ingot of Manchego lamb with wood sauce and

Manchego cheese with alajú and I resolved.

DRINKS

Icala 1 and 1 Crianza wine.

DO Ribera del Júcar,

Solan de Cabras water and

coffee.

Price: 30 euros

.

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