El Bohio Restaurant
ILLESCAS
** El Bohío ** _(Avda. de Castilla-La Mancha, 81 tel. 925 51 11 26) _ €€€€
The television Pepe Rodríguez (Master Chef) does not need many introductions. His restaurant is one of the great national classics of product cuisine. Flavors of always, but updated.
Pepe proudly admits that his mentor is Martín Berasategui. At his side he learned the fundamentals of haute cuisine. But what is interesting is that he has transferred the concept to his hometown (Illescas), transforming it from his own values.
Today it is known beyond this earth for its authenticity, for the intense sensations it provokes and for an exceptional room service , commanded by Diego Rodríguez, his brother.
Flavors of always, but updated
**The tasting menu (€115)** is the best way to get into this experience, with dishes such as pisto from La Mancha made with embers; mushroom stew with sweet blood sausage and potatoes; marinated partridge, foie gras and its chocolate; ice cream, chocolate, vinegar and coffee.
As striking as the letter "to eat", is "the one to drink", with the brilliant selection of José C. de la Fuente.
OCAÑA
** Palio ** _(Mayor, 12 tel. 925 13 00 45) _ €€
regional product cuisine in a place that boasts of the pampering to its unconditional customers. Pay special attention to the chapter on breads and other baked goods.
Those of us who love cooking always say that our country has lost many points with that general unconcern about the quality of the bread. Well, this restaurant, headed by Jesús Monedero, tries to reverse the trend, betting on r a return to this product, made from quality flour.
To accompany the bread, dishes such as the yolk ravioli, the lamb cheeks with cumin and intricacies or the loin of orza with asadillo.
As an end to the party, then you have to take a walk through the Plaza Mayor of this town, a little-known beauty.
TOLEDO
Adolf (Man from Palo, 7 tel. 925 22 73 21) €€€€
This is the temple of the great master of haute cuisine from La Mancha: Adolfo Munoz which, from here, has created a great gastronomic emporium and one of the best schools in the country.
The premises, in the historic center, maintain the values with which it was created decades ago and have given it well-deserved fame: product, quality and a very personal touch.
Just by opening the menu one already knows that here you are going to enjoy one of the best dining experiences of your life with dishes such as Riofrío celery cream and caviar; stewed mushrooms, truffled potato, poached egg and crispy Iberian ham; hake loin and vegetable salad cream; red partridge from Toledo, six aromas and textures; or suckling lamb shank and babilla with wasabi and jalapeño pepper.
If you have a hard time choosing, go for the Chef Menu, at €76 , with the best of this house.
pins 24 (Pin pins, 24 tel. 925 23 96 25) €€€
Current cuisine very focused on the product and inspired by the regional cookbook. The place, a 14th century Castilian house, is a labyrinthine experience.
Following in the footsteps of Adolfo Muñoz, many restaurants have learned their lesson: in one of the most visited cities in Spain You can offer national cuisine, but you have to give it a twist. Alfileritos 24 is one of them and, furthermore, they have been able to do it very well. The building where it is located is already worth the visit.
Contemporary cuisine inspired by regional recipes
But it is also, in his menu there are irresistible delights: like free-range eggs with boletus and truffled potatoes; lemon fish sushi in tempura, with avocado, chili, bimi and soy sauce and lime; suckling pig with sweet migas or Manchego flan with passion fruit stew and thyme ice cream. It is not always easy to find a table, but there is the option of tapas in the own tavern.
Ace of spades (Paseo de la Rosa, 64 tel. 925 21 27 07) €€
Menu based on tradition, with a predominance of meat, in a modern setting.
The person in charge of this restaurant, Iván Cerdeño, and his wife, Anika, are the architects, in part, of that culinary revolution that has been taking place for years in the capital of Castile-La Mancha. Also at the head of El Carmen de Montesión (which we will talk about later) they waste a great taste for (good) classic products made in a new style.
Among the proposals, foie with Pedro Ximénza, homemade croquettes, cod with pilpil sauce, oxtail and, of course (being where we are), Toledo-style partridge. Do not go overboard with the main dishes: the dessert chapter is delicious.
This is what has always been known as an eating house
Edemecum _ (Nuñez de Arce, 11 tel. 925 28 14 43) €€_
This is what has always been known as an eating house. But what a meal! Regional recipes and very authentic flavors.
Pedro Fernández is clear about what diners come here for: to enjoy the regional cookbook. And, for this, always choose the best product on the market to make such recognizable (and definitive) dishes with it as the village ratatouille with fried egg, the Castilian soup, the loin of montero deer in marinade, the shot partridge or the shoulder of suckling pig roasted in a stone oven.
The feast culminates with a delicacy for which it is advisable to reserve some space in the stomach: the marzipan and egg yolk cake.
ludena (Plaza Magdalena, 10 tel. 925 22 33 84) €€€
regional cuisine. A well known bar their shells (stew of lean pork and vegetables) .
Tavern with a traditional appearance distributed in several rooms in which stone and wood abound and where, apart from carcamusas (a tapa that has become an institution in many other bars in Toledo), they serve quail, stewed partridges and other meat and fish with the quality of the product as the main claim. Both the menu of the day and the tasting have 16 dishes to choose from.
TORRICO
Land. Hotel Valdepalacios (Road from Oropesa to Puente del Arzobispo, km 9 tel. 925 45 75 34) €€€€€
Contemporary kitchen. Current winks in a firm proposal that adapts to the territory and its pantry.
José Carlos Fuentes, who was named Chef of the Year 2010, came to the restaurant of this impressive 5-star GL hotel to bring proven experience and solvency to a cuisine that looks at its surroundings, finds its main arguments in the garden, in hunting and in the local pantry but that does not give up the doses of high school that the location suggests.
Among the extensive menu it is difficult to choose, but we dare to the torcaz, potato parmentier and wine sauce; thrushes with centuries-old roots and Perigueux sauce; Wild pigeon tartar and Gillardeau oyster. It is best to go with your intuition.
It has a short menu and a tasting menu (€115) with a shorter version.
URB. MONTESION
Carmen de Montesion (Montesión, 107 tel. 925 22 36 74) €€€€
Cuisine of memory (Castilian-La Mancha and national) that gives vital importance to seasonal product. Anika and her husband Iván have brought good winds to the gastronomic offer of the regional capital.
In this restaurant they offer flavors of always but with presentations and new travel companions that enhance the main product. For example, a starter based on cold Mocejón corn juice; followed by veal sweetbreads or game meat dishes in season.
If the weather is good, choose the terrace, with impressive views of the Imperial City.
€ 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 .