Bodega El Capricho
It’s impossible to find better meat in northern Spain. The breeds served are ancestral, and the menu revolves around three pillars: the land – nothing goes to waste, from the wood that feeds the animals to the wood that fuels the rotisserie; time – animals are raised with respect, and meats are aged for several weeks; and fire – to bring out all the flavors in the large open-kitchen fireplace, right next to the area where guests select their cut. A unique experience to be enjoyed in the vaulted cellar, in an atmosphere unlike any other.
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