LOCATED IN THE HEART of the Douro Valley, Abadía Retuerta LeDomaine is today a winery, vineyard and hotel housed in a former 12th-century monastery. Among the estate’s many gems is the culinary team behind the one Michelin-starred Refectorio, under the direction of Chef Marc Segarra. The Michelin star was obtained within three years of the restaurant’s opening. Segarra perfected his skills while training in some of the world’s most internationally renowned restaurants.
In an area flush with agricultural riches, from the wines to the produce, Segarra’s creative vision incorporates tradition and local ingredients, offering two tasting menus at dinner service which vary according to the products of each season. Wines of the estate complement the cuisine.
Guests of Abadía Retuerta LeDomaine can also enjoy the on-site Vinoteca, serving traditional tapas cuisine, and the seasonal Jardín del Claustro, also serving the fresh tastes of the season. Aside from wine, the estate is known for crafted Spanish foods including wine salt, pine nuts and honey products.
WHICH DESTINATIONS INSPIRED YOU, AND HOW HAS THAT INSPIRATION TRANSLATED INTO YOUR CULINARY CONCEPTS?
I don’t have any specific destination in mind; however, I love the seaside. During my childhood, I used to enjoy the sea, as it was near my home. Moreover, the Mediterranean diet is healthy. My menus reflect the balance of being close to nature using lasting techniques.
WHOM DO YOU CONSIDER TO BE YOUR CULINARY HERO?
Ferran Adrià is undoubtedly the example to follow, as he has a wide imagination and knows how to transform it into reality.
WHAT ONE PERSON MOST INFLUENCED YOUR COOKING STYLE, AND HOW?
Several chefs have influenced me, including Santi Santamaria, Josean Martínez Alija, Andoni Luis Aduriz, Rodrigo de la Calle and Paco Morales, with whom I have had the privilege of working.
WHAT IS YOUR FAVORITE FOOD CITY?
I’m inclined to prefer Thai food; however, I realize this is a big world and there are still many places to be discovered.
WHAT DO YOU THINK THE NEXT BIG TREND ON THE FOOD SCENE WILL BE?
As far as future trends are concerned, I feel we have to go back to health food. The times of raw fish and meats have passed, so have many others. I concentrate on using seasonal products, and in each season, a plate will be created.
ABADÍA RETUERTA LEDOMAINE
47340 Sardón de Duero
tel 34 983 680 368
After a stressful pre-holiday season and a busy work schedule, there was no better time for a relaxing spa experience than during my recent trip to Pasadena with the FXExpress Publications, Inc. team. We headed to The Langham Huntington, Pasadena for the 20th anniversary of the GT Tested Reader Survey awards, which meant a jam-packed trip, but I managed to carve a little time out of our busy schedule to visit Chuan Spa at the hotel.
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The Saronic or Argo Saronic Islands of Greece call travelers to explore its seven small islands and islets brimming with history, natural sites and more. With most easily accessible by boat, the islands’ proximity to ports of Athens make the Saronic Islands an ideal destination for those preferring shorter boat rides. In fact, trips from Athens ports to the islands take only between 10 minutes and two hours, depending on the island you choose, making them perfect for day or weekend trips. From Piraeus port, you can access Hydra, Spetses, Aegina and Poros directly. Come explore these stunning islands with us and find the inspiration to plan your next trip to these islands. Hydra Hydra town curves around a slope overlooking the Argosaronic Gulf like an amphitheater and is considered one of the most romantic destinations in Greece. Most unique to the island is its lack of vehicles. People on the island get around on mules and donkeys as well as water taxis, making for a peaceful and laid-back day. Hydra lies a two-hour ferry ride from Piraeus port in Athens.
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