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Barahonda
Modern Spanish
A one-Michelin-star restaurant sitting inside a working wine estate, with rows of vines framing every window. The chef runs two tasting menus rooted in the surrounding terroir, drawing from a kitchen garden and local suppliers to make the landscape more or less edible. Pigeon royale and grilled aubergine with Jerusalem artichoke ice cream find their way onto the plate. The wine tour beforehand is less a suggestion than a quiet insistence from everyone who works here.
The awards strongest first
- Michelin Guide 1 Star
One number, weighted & current 86
How we scoreThe dishes from the writeups
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Pigeon royale
“we particularly liked the pigeon royale and liver flan, as well as the grilled aubergine with Jerusalem artichoke ice-cream, caramel and pine nuts”
Michelin Guide -
Liver flan
“we particularly liked the pigeon royale and liver flan, as well as the grilled aubergine with Jerusalem artichoke ice-cream, caramel and pine nuts”
Michelin Guide
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