Within Hotel La Caminera Club de Campo, a luxury hotel overlooking the vast landscapes of Spain’s Central Meseta and La Caminera, is a Michelin-starred restaurant that has not only perfected traditional La Mancha recipes but also elevated them to another dimension entirely.

Retama takes its name from the native plant that blossoms small yellow flowers, a common sight in the region. The restaurant received one Michelin star under chef Miguel Ángel Expósito and, although young, his passion and technique speak for itself.

© Aoife O’Riordan

Three tasting menus (Tradición, Finca La Caminera and Retama) are available, each showcasing the restaurant’s ties to its surroundings. The menus evolve with the seasons, reflecting the ever-changing nature of the earth, and sommelier Vicenta Rojo expertly pairs Spanish wines with each course.

© Aoife O’Riordan

Plates and presentation are just as significant in conveying the importance of regional ingredients and techniques as the actual dish itself. For instance, dried chili peppers dotted with a potato puree and topped with a microgreen garnish come out on a shareable wooden platter, further contrasting the deep red of the flattened chili to the white specks on top.

© Aoife O’Riordan

Other standouts include duck fritters and pickled leek, and a delicate but indulgent duck foie gras layered within millefeuille and sprinkled with paprika sugar. My favorites, however, were hand-made tomato tortellini in a game broth, squid ink sea bass with a fascinating curry ball (served on a volcanic-slate plate), and pumpkin sponge cake with pistachio ice cream and pumpkin sauce.

© Aoife O’Riordan

Chef Expósito’s master of the culinary arts was most evident in the salad, which, when it came out, I questioned if they had simply mixed up the dish with another, before learning the molecule-looking balls were different vegetables in sphere form that, when bitten into, transform into a liquid-like substance both intriguing and addicting. The amount of precision in crafting such a dish was hard to fathom, for even the slightest touch would alter the form of the spheres, ruining the shapes and textures immediately. And yet the plates came out with those perfect little spheres swimming in a light dressing.

© Aoife O’Riordan

The interior of the restaurant alone embraces its location. Vast windows open up to the endless scenery beyond, and a minimalistic decoration style with warm-wood accents immerses you entirely in each dish and glass of wine.