Trigo

It has always been said that wheat (“trigo” in Spanish) is the gold of Castille, hence its historical importance to the region.The restaurant, located just a few steps from the cathedral, reflects the strong passion that chef Víctor Martín has for his cuisine. Alongside his wife Noemí Martínez, a renowned sommelier who runs the dining room, he focuses on creative and contemporary cooking with strong roots in tradition, and is based on his relationship with small suppliers and their superb local produce and ingredients (vegetables from Tudela de Duero, pigeon from Tierra de Campos, chestnuts from Cacabelos etc). Not forgetting traditional pork products from his native León and the occasional seasonal fish dish. Allow the kitchen to treat you to their flights of fancy, accompanied by a wine from the splendid cellar.

Leadership and guest-focused service by a chef-owner couple

• Trigo is led by Chef Víctor Martín and his wife Noemí Martínez since 2007, earned a Michelin star in 2018, and guests often see the chefs explaining dishes at the table, with Noemí bringing deep wine knowledge.

An expansive wine program oriented to pairing

• The restaurant offers over 200 wines and a dedicated sommelier to help pair wines with the dishes.

Signature dishes that showcase creative Spanish cuisine

• Dishes mentioned by reviewers include cod with tripe texture and beef sweetbreads with red shrimp, reflecting a contemporary twist on Castilla y León ingredients.

Signature Ingredients

• Cod (with tripe texture): A centerpiece in one of Trigo's most-discussed dishes, where cod is prepared to evoke the texture of tripe, illustrating the chef's avant-garde approach to transforming seafood while honoring its core flavor. The ingredient itself is cod, sourced fresh; the signature lies in the tripe-like texture that diners remember.
• Beef sweetbreads: Served with red shrimp in a standout pairing that showcases the restaurant's balance of indulgent offal with seafood sweetness; highlights the kitchen's skill in marrying land and sea flavors.
• Red shrimp: Integral to the beef sweetbreads dish, providing a bright, oceanic contrast to the rich offal; part of the signature textural and flavor play.
• Iberian rice: Noted by guests as part of the tasting experiences; reflects Trigo's use of Iberian ingredients and a reverence for regional flavors in their menu.
• Asparagus: Recalled for its fragrant character in courses, illustrating the emphasis on aroma and delicate greens within seasonal menus.
• Seasonal ingredients from Castilla y León: The restaurant's philosophy centers on seasonal produce sourced from the Castilla y León region, forming the backbone of its signature dishes and tasting menus.