Marc Segarra

Chef Marc Segarra's culinary philosophy is deeply rooted in the concept of "capturar el territorio" (capturing the territory), aiming not only to present the authentic flavors of the Ribera del Duero region but also to evoke emotion in his diners. He sees sustainability as a fundamental pillar of both his cuisine and the Abadía Retuerta estate itself, fostering a profound connection between the gastronomic experience and its historical, cultural, and natural surroundings. This ethos extends to every facet of the Abadía Retuerta experience, ensuring gastronomy is an integral part of a complete and memorable journey. His approach to ingredient sourcing is meticulously local and sustainable. Segarra establishes direct relationships with over 35 producers from 30 towns across the nine provinces of Castilla y León, emphasizing the recovery of indigenous products. He champions regional specialties such as the exquisite lechazo churro (a native lamb breed) and a diverse array of local legumes, which form the bedrock of Refectorio's unique and flavorful dishes. A significant component of this commitment is 'El Huerto de los Monjes,' a 2,000 m² organic garden on the estate, where over 170 varieties of produce, herbs, and fruits are cultivated using organic agriculture principles. This garden not only provides fresh, healthy ingredients but also serves to educate about organic farming, natural resource conservation, and responsible consumption. Segarra's overarching vision is structured around three core axes: 'Terruño' (Terroir), 'Origen' (Origin), and 'Legado' (Legacy). 'Terruño' involves drawing inspiration from the natural environment, geography, and climate of the region to create dishes that encapsulate the essence of the place. 'Origen' signifies a deep dive into ancestral recipes and culinary techniques utilized by past generations, carefully studying and reinterpreting them. Lastly, 'Legado' underscores his commitment as a chef to transmit culinary knowledge and keep local gastronomic traditions vibrant and alive. His menus are designed as a balanced reflection of nature, utilizing enduring techniques and a strict adherence to seasonality, with a distinct belief that the future of food lies in a return to health-focused cuisine. Chef Marc Segarra's technical mastery is a culmination of his formative years spent in prestigious establishments alongside Spanish avant-garde luminaries such as Santi Santamaría, Josean Martínez Alija, Andoni Luis Aduriz, Rodrigo de la Calle, and Paco Morales, as well as stages at El Celler de Can Roca and Mugaritz. This rigorous training instilled in him a philosophy where "exigence and excellence govern his cuisine," allowing him to apply sophisticated techniques to elevate the humble, traditional products of Castilla y León. His style is characterized by a respect for 'lasting techniques' that enhance rather than overshadow the inherent qualities of the ingredients. His approach to flavor and plating is an artistic homage to the land, beautifully summarized by the poetic phrase "cocina la piedra, cocina la tierra, cocina la arcilla" (cooking stone, cooking earth, cooking clay). This signifies a profound connection to the raw materials and the environment. Segarra focuses on creating a dish for each season, ensuring peak flavor and a dynamic menu that evolves with the natural rhythm of the land. He meticulously researches historical recipes, often collaborating with investigators, to present dishes with a deep sense of 'Origen,' reinterpreting ancient preparations like the 11th-century alboronía or the 13th-century salsa agristada. The most emblematic of his creations, and a true testament to his 'Territorio capturado' philosophy, is the **Lechazo en Arcilla** (Lamb baked in Clay). This signature dish involves preparing lechazo churro, a local lamb, by first wrapping it in kombu for three days to impart salinity. It is then encased in a white, elastic clay sheet, inspired by the local potters who craft the restaurant's crockery, before being slow-cooked for nearly three hours at 170ºC. The dish is dramatically presented at the table, where the clay casing is ceremoniously broken open with a hammer, symbolizing its 'birth from the earth.' It is served with traditional alboronía and a contemporary liquid salad. Other notable dishes include Calamar con Castañas (squid with chestnuts) and Pichón con guiso de pan ácimo y especias (pigeon with matzo bread stew and spices), showcasing his ability to blend traditional elements with innovative presentations and unexpected flavor combinations.