Coto de Quevedo Origen

Thanks to options such as loaves of candeal wheat flour bread baked in the town’s communal oven, delicious home-produced partridge pâté, comforting soups, and chickpea and bean stews, the dining in this restaurant is very much focused on everyday food, in contrast to its award-winning older sibling (Coto de Quevedo Evolución). It is one of those places that is good for the soul, and one which connects guests staying at this charming rural hotel directly with the countryside, accompanied by similarly friendly and easy-going service. Chef José Antonio Medina continues to focus on game, which is part of the restaurant’s DNA, as part of a more traditional style of cooking that is an ode to time-honoured and home-inspired recipes.