An old holm oak inspires the inexhaustible and groundbreaking creativity of designer Amaya Arzuaga Navarro (Burgos, 1970) At Finca La Planta in Quintanilla de Onesimo (Valladolid), the golden mile of the Ribera de Duero. This is where he cares with exquisite pleasure, along with his father, Florentino. family farm, a hotel and two restaurantsone of them, Workshop, Blessed with a Michelin Star by the Red Guide.
The most international ‘punk’ designer Arzuaga has changed, fed up with the demands of the textile industry, the skill of using needle and thread in the kitchen to please the most sybaritic palates who come on pilgrimage To try some recipes made from the meat of wild boars, wild boars, hares and deer that live in more than a thousand hectares of La Planta, as well as products from their own gardens.
He was with his late mother, María Luisa Navarro. He learned the secrets of design that elevated him to the Olympus of fashion creators in the 1990s. walking on the best international catwalks. Years later, María Luisa founded Bodegas Arzuaga with her husband, where Amaya poured all her creativity into the business world. away from the stormy world of the ‘top model’, handed over to an outstanding wine tourism project.
Arzuağa cares about lettuce and tomatoes, cabbage and other vegetables, tubers and aromatic herbs grown in your garden It descends into an area of 2,000 square meters before visiting wild boars, sheep and deer, which live a wonderful life until sacrifice in the mountains of the farm.
During these walks muses inspire the designer to design their seasonal menu at Taller Arzuaga. where the experience begins in the tasting room overlooking the vineyard – an aperitif paired with a glass of French champagne Philipponnat Royale Reserve Brut Rosé– continues in the open kitchen of the restaurant with five bites blended with verdejo from the region. Bank and Wheel Continues on the table with wines from Bodegas Arzuaga, wines mainly There is also the Tempranillo grape, including Cabernet Sauvignon, Merlot and Chardonnay varieties.
Desserts crown the menu with Taylor’s Fine White, A delightful Portuguese port.
Taller Arzuaga’s gastronomic proposal goes hand in hand with the famous Peruvian chef Víctor Gutiérrez, who added an Amazonian touch to the menu of game rice dishes, venison with coconut, fish with lemon and tri-sauce or Castile cutlet with gizzard and tuber.
Evening meals in a traditional restaurant find a river menu with various starters, meat and fish, where the roast lamb stands out.
At the foot of the winery stands the five-star Hotel & Spa Arzuaga. Surrounded by more than fifty hectares of vineyardswith luxury rooms marked with The unique flavor of Amaya Arzuaga to allow visitors to rest.
And to make the most of the grape’s properties, The hotel offers wine therapy treatments. an extensive menu of massages, a spa and an amazing wellness area.