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Coto de Quevedo Origen
Traditional Spanish
Bread baked in the town's communal oven arrives at the table, which tells you exactly where you are: a traditional Spanish restaurant inside a rural hotel, cooking the kind of food people actually grew up eating in Castille-La Mancha. Game is central to the kitchen's identity, alongside partridge pâté, chickpea stews, and beans with PGI status. Ask what's not on the menu, because that's often where the more interesting things are hiding.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Partridge pâté
“delicious partridge pâté made in-house”
Michelin Guide -
Candeal wheat flour bread
“loaves of candeal wheat flour bread baked in the town’s communal oven”
Michelin Guide -
Chickpea stews
“chickpea stews or beans with PGI (Protected Geographical Indication)”
Michelin Guide
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The neighbors closest first
- Coto de Quevedo Evolución Contemporary Spanish Eat · 86
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