Refectorio

Alongside its unquestionably high levels of gastronomy, Refectorio enjoys a spectacular setting in a 12C monastery surrounded by nature, wine cellars and vineyards, and is renowned for its spectacular and pinpoint service, which includes an aperitif in “La Cueva” (home to the bodega’s private collection). Reus-born chef Marc Segarra offers guests a choice of menus (Terroir, Origin and Legacy) and a highly creative culinary experience with wine-pairing options that provide a perfect opportunity to taste some superb vintages. Seasonal produce from the farm here and ingredients sourced from small-scale local producers also add to the appeal (recommended dishes include the delicious “14C escabeche”). Another interesting feature is the use of lees (the natural sediment produced during the wine fermentation process) in both the monkfish with emulsion dish and the butter.

What makes it distinctive

• Monastery dining room: A 12th century monastery setting within Abadía Retuerta LeDomaine, built around polished, pinpoint service.
• La Cueva aperitif: A pre-meal moment staged in La Cueva, home to the property’s private wine collection.
• Wine as a cooking material: Lees are used in both savoury dishes and butter.

Signature ingredients and techniques

• Lees: Used as a flavour and texture element, appearing in both a monkfish dish and the butter.
• Seasonal produce from the on-site farm and local producers: A backbone for the menus.

Tasting menus

• Terroir
• Origin
• Legacy

Aperitif service includes time in La Cueva, linked to the property’s private wine collection.