The hunt, his mantra
CAMPASPERO
Mannix (Felipe II, 26 tel. 983 69 80 18) €€€
The small grill that the great Eusebio founded is today a benchmark for the best barbecue.
The best suckling lamb in Spain is here Y Marco and Carmen, the children of Eusebio They work hard to keep the bar high.
The adobe and clay ovens and the oak wood that lights the ember They are the only secret of this steakhouse in which the starters do not detract, such as the golden garlic sweetbreads, the grilled vegetables or the hearty salads.
After the proverbial suckling lamb, it is mandatory to leave a gap for the home-made desserts, very abundant and of which it is forbidden to leave anything on the plate.
They also have a charming rural house with capacity for six to eight people.
The best suckling lamb in Spain is here
MATAPOZUELOS
The pharmacy of Matapozuelos (Plaza Mayor, 2 tel. 983 83 29 42) €€€
Miguel Ángel de la Cruz and his father, Teodoro, two generations and two kitchens.
Facing the tradition of his father, Miguel Ángel has revolutionized Valladolid cuisine with his passion for collecting and his commitment to get the best out of Tierras de Pinares, where is his house?
Hence, surprises such as its successful white pine nut soup with trout and toasted pine nut ice cream with river herbs or the smoked sheep's milk egg with mushrooms. so that everything stays in the family, Alberto, his brother, manages the winery with care, well stocked with references from the area.
He was the one who squeezed juice from the unripe pine cone as if it were a citrus fruit. Imagination to the power.
An empire of comforts and savoir faire
DUERO SARDON
Refectory (Abadía Retuerta LeDomaine tel. 983 68 03 68) €€€€€
Retuerta Abbey LeDomaine It is one of the most exquisite hotels in the country, with 27 double rooms and three suites, as well as an impressive spa.
Marc Segarra, student of Aduriz , took the baton of Paul Montero with the responsibility of maintaining the highest level.
His passion for vegetables and aromatic herbs is reflected in dishes such as the fried oyster, juniper cream, grapefruit and coriander, the candied Jerusalem artichoke with pear and lavender or the grilled boletus.
The forcefulness (sifted) comes with the roasted foie with quinoa, fennel and thyme infusion and the venison loin with fermented apple and cardamom.
In the winery, the wines of Abadía Retuerta rule , with house jewels only available here, but beware of the rest of the references.
Refectory
CITY OF VALLADOLID
Damasus (Corbeta, s/n. La Galera Country Club. Tel. 983 40 53 72) €€€
The change of location has given a new packaging to the great cuisine of Dámaso Vergara.
Sitting in this house is always a surprise because of how much the menus vary and how difficult it is not to leave with a big smile.
On a recent visit she was provoked by some powerful tripe, a grilled foie gras with apple, spider crab and crab rice, a pigeon marinated in algae with salt herbs, a delicate steamed hake with white garlic and the cow matured 40 days with hollandaise of coriander and yucca.
Among the desserts, thin apple pie and very Castilian tocinillo ice cream. At this point, one of the essential references of Valladolid cuisine, if not the most.
Though out of town pleasing views and that decadent country club vibe give the new space its edge.
Eggs Benedict in Dámaso
Paco Espinosa (Paseo Obregón, 16 tel. 983 33 09 88) €€€
An open secret off the beaten path thanks to its fish.
In the neighborhood of La Victoria , not far from the center but well out of sight of the clueless tourist, Paco Espinosa It boasts of a seaport with a menu that is always aware of the market and simple preparations in generous portions.
They are famous for their sardines with onion and oil, which triumph in a bar full of hooks to bite before going to the room and launching the nets.
Extensive cellar and good recommendations, better to be advised.
Wheat (Dyes, 8 tel. 983 11 55 00) €€€
Víctor Martín in the kitchen and Noemí Martínez in the living room They are the "ambassadors" of Valladolid haute cuisine. Tenacity and affection are not lacking.
Although they also have a menu, the best thing to do on a first foray is to choose one of the two tasting menus, Festival or Of the Earth, in which his vocation to leave a mark from the traditional Castilian recipe book is very clear.
Proof of this are the smoked veal and apple salad, the beans and seasonal mushrooms, the cod with spinach and chickpeas (yes, the kings of stew) or the Iberian rice.
Noemí knows about wines, enjoys offering them and manages an interesting winery.
€ Less than €10
€€ Up to €20
€€€ Up to €50
€€€€ More than 50 €
*You can find the 2018 Gastronomic and Wine Guide in a digital version for your devices, at Manzana , Zinium Y google play .