Epílogo

Epílogo’s setting, above a complex of function rooms, and its attractive cuisine, creative in style and focusing on mini dishes (which it describes as “new La Mancha cooking”, come as a pleasant surprise here. Head chef Rubén Sánchez-Camacho showcases his contemporary, regionally inspired recipes on two menus: El Inicio and Historias del Guadiana. The latter stands out for its showcasing of the Guadiana river as a tool for cultural connection, by trying to create a menu featuring ingredients and dishes from each region through which the river passes, from Castilla-La Mancha to Andalucia, but without forgetting the Alentejo or Algarve regions of Portugal which it also straddles. Its interesting dishes span the traditional (such as the garlic soup fritter) and the more innovative (the mussel royale).When it comes to your wine choice, we recommend following the guidance of sommelier Ramón, the chef’s brother, who is happy to suggest some superb pairings for you.

A tasting menu structured like a journey down the Guadiana, with courses that change as the river changes. The kitchen’s calling card is small-format dishes, more like a sequence of precise bites than plated centrepieces. Wine guidance is part of the show, with a sommelier who steers pairings as tightly as the kitchen steers the menu.

Garlic soup fritter, mussel royale, regional game, Iberian pantry ingredients shaped by the Guadiana river route.

Creative, mini-dish tasting menus in Tomelloso built around regional Mancha ideas. Two routes, El Inicio and Historias del Guadiana, frame the meal, one as an introduction, the other as a river narrative that travels from Castilla-La Mancha towards Andalusia and Portugal.