Menu to Taste

Refectorio

Spanish, Castilian · Sardón de Duero · Michelin One Star · Chef Marc Segarra

Awarded one Michelin star, Refectorio in Sardón de Duero is led by executive chef Marc Segarra. The restaurant presents creative Castilian cuisine centered on estate-grown produce and local suppliers. Dining takes place inside a 12th-century abbey refectory beneath vaulted Gothic ceilings.

calle Fernando el Santo 20, SARDÓN DE DUERO, 47340 VALLADOLID (ESPAÑA), Sardón de Duero

  • 1 Michelin Star

Menu

Set Menu

  • Origin Menu (185) — A multi-course gastronomic experience featuring territorial cuisine. Includes Aperitives (Warmth 2025: Organic potato and leek broth; Dairy 2025: Celeriac, sheep cheese and truffle; Pil-Pil 2026: Spinach, cod; Green 2025: Salad; Custard Crémeux 2026: Pea, Iberian ham), Entrées (Maturation 2025: Beef, mustard; Tudela 2025: White asparagus, pistacho; Memory 2021: Partridge, pickled; Sea & Mountain 2026: Shrimp, broth; Contrasts 2025: Artichoke, bone marrow, monk’s cress), Main Courses (Cantabrian Sea 2026: Monkfish, mushrooms; Roots 2025: Churro lamb ribs), and Desserts (Amber 2026: Sweet potato, citrus; Indulgence 2026: Pork rind cake). VAT included. Menus will be served at full table.
  • Legacy Menu (200) — A multi-course gastronomic experience featuring territorial cuisine. Includes Aperitives (Warmth 2025: Organic potato and leek broth; Dairy 2025: Celeriac, sheep cheese and truffle; Pil-Pil 2026: Spinach, cod; Green 2025: Salad; Custard Crémeux 2026: Pea, Iberian ham), Entrées (Maturation 2025: Beef, mustard; Tudela 2025: White asparagus, pistachio; Memory 2021: Partridge, pickled; Sea & Mountain 2026: Shrimp, broth; Contrasts 2025: Artichoke, bone marrow, monk’s cress), Main Courses (Hunt 2026: Wild boar, chard; Cantabrian Sea 2026: Monkfish, mushrooms; Roots 2025: Churro lamb ribs), and Desserts (Amber 2026: Sweet potato, citrus; Nostalgia 2025: Pork rind cake; Indulgence 2026: Chocolate, pine nut). VAT included. The menus will be served at full table. Served by reservation only.

Dishes

  • Castilla y León Tasting (Origin Pairing) (120) — 6 curated glasses to discover our land.
  • Abadía Retuerta Grand Tasting (Origin Pairing) (225) — 5 curated glasses from historic vintages.
  • Castilla y León Tasting (Legacy Pairing) (120) — 6 curated glasses to discover our land.
  • Abadía Retuerta Grand Tasting (Legacy Pairing) (225) — 5 curated glasses from historic vintages.
  • Artisan cheese stave (35) — A selection of artisanal cheeses including: SIBERIS WHITE (Serrada, Valladolid – Pasteurized goat milk – White camembert mold crust), WASHED RIND (CAMPOVEJA CHEESE DAIRY – Serrada, Valladolid – Raw ewe’s milk, yeast refined – Constant washing with salt water), VIEJO (CAMPOVEJA CHEESE DAIRY – Serrada, Valladolid – Raw sheep’s milk and natural rennet – Matures on wooden board and ages subway), BARRAQUEÑO (CHEESE FACTORY ELVIRA GARCÍA – El Barraco, Ávila – Milk from goats – Moldy natural bark with ash), GRANAO (CHEESEMONGER’S CHEESE DAIRY – Rueda, Valladolid – Italian-processed cow’s milk – Tuning in a subway cellar at 10 m depth), SOLERA BLEU (CHEESEMONGER’S CHEESE DAIRY – Rueda, Valladolid – Sheep’s milk blue – Refined with solera wine from demijohns). VAT included.

The Experience

In a historic setting and set in the countryside. The meal is structured around a tasting menu and a wine pairing.

  • Format: Tasting menu, Wine pairing
  • Setting: Historic, Countryside / estate

Phone: +34 983 687 600

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