Ababol

Albacete, which has been known as the New York of the La Mancha region since the time when the Spanish writer known as Azorín coined the term in one of his poems, has a new and enticing gourmet focus with the Ababol restaurant, which is the Spanish word for a type of red poppy.
In its contemporary dining room, overlooked by the open kitchen, chef Juan Monteagudo conjures up dishes which showcase the traditional roots of La Mancha, select ingredients (many from its local farms), and sublime sauces that you’ll want to mop up on your plate! The French technical detail on display is influenced by the chef’s father (the artist Philippe André Georges Monteagudo) and is accompanied by a meticulous approach to presentation. The à la carte is complemented by two tasting menus (Tierra and Ababol), plus a third dedicated to game during the hunting season.