Versátil

If the prospect of a short country break appeals to you, this restaurant in the north of Cáceres province is the perfect destination. It is rare to find refined cuisine of this level in such a small rural village, so Versátil will definitely come as a pleasant surprise, hence our recommendation to book ahead. Fronting the project is Alejandro Hernández (alongside his brothers Jesús David and José Luis who are in charge of the dining room), who worked under the renowned Martín Berasategui, under whom he acquired the culinary skills that he now showcases in this eclectic yet welcoming space. Choose between an à la carte of updated traditional cuisine with a nod to seasonal Extremadura ingredients (carpaccio of Iberian pork “presa” with a vegetable vinaigrette, charcoal-grilled Extremadura veal tenderloin etc) and two tasting menu options (Experiencia and Versátil). A more informal menu is also available in the Bodega, which also doubles as an art gallery.

What sets it apart:

• A rural Michelin destination with a tightly structured tasting format, 10 or 15 passes, served in the Salón only.
• A kitchen that pairs Extremadura pork and olive oil with fine-dining technique, including cured-jowl-wrapped fish and olive-oil ice cream.
• Wine harmony options clearly staged, standard and premium, designed to match a fast-moving sequence of small plates.

Signature ingredients and anchors of the kitchen:

• Iberian bellota pork, used as fat, filling, and main protein, including presa and cured jowl.
• Manzanilla cacereña olive oil, used as a seasoning and turned into ice cream.
• Local cheeses, including queso verato, used as a sharp counterpoint in savoury courses.
• Lamb shoulder, paired with wild mushrooms and deep, earthy sauces.
• Cockles, mussels, and seasonal seafood, often layered with cured pork for contrast.

Two tasting menus are served in the Salón, built around seasonal Extremadura products. Gran Paseo Extremeño runs to 15 passes (99€), and Paseo Extremeño is a shorter 10-pass format (79€), both offered with optional wine harmonies and premium tiers. Example dishes include a mussel escabeche bonbon on a pork-snout crisp, chestnut soup with roasted breast and pigeon mousse, presa ibérica carpaccio with vegetable vinaigrette and a manzanilla olive oil ice cream, hake wrapped in cured jowl with cockle cream and squid-ink notes, lamb shoulder with boletus foam, and a caramelised torrija finished with orujo cream.