Page 56 - DreamScapes Magazine | Winter/Spring 2023
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At the Abadía Retuerta try their Pago Garduña Syrah or the refreshingly different Blanco de Guarda, an unusual blend of Sauvignon Blanc and Verdejo. If you can, order the Iberico “Pepitoria” served with local pickled peppers, hazelnuts and mushrooms at the intimate Michelin-starred Refectorio. The flagship resto has also garnered a Michelin Green Star for its commitment to sustainability and environmentally friendly practices.
Looking out on the tidy rows of grapevines, bounded by the elegance of cloistered Romanesque-Baroque monastery walls, we’re almost literally steeped in Spanish cultural heritage one bite and sip at a time. I wonder what my maternal ancestors would think of the efforts being made to keep time-honoured traditions alive on the palate and the plate. My guess is gran abuelo would approve.
56 DREAMSCAPES WINTER/SPRING 2023
