An aged holm oak fuels the enduring creativity of designer Amaya Arzuaga Navarro, born in Burgos in 1970. At Finca La Planta in Quintanilla de Onésimo, Valladolid, the golden mile of the Ribera del Duero, she collaborates with her father, Florentino, on a family farm that serves as a hotel and hosts two restaurants. One of these, Taller, holds a Michelin Star from the Red Guide.
Known as one of the most international and revolutionary voices in fashion, Arzuaga has moved beyond the traditional textile industry. She brings culinary craft into the kitchen, pleasing the most discerning palates with dishes inspired by the wild abundance of La Planta. The estate spans more than a thousand hectares, providing wild boar, hares, and deer, as well as homegrown vegetables and herbs from the gardens.
Arzuaga’s path began alongside her late mother, María Luisa Navarro. She learned the secrets of design that elevated her to the Olympus of fashion in the 1990s, gracing the world’s top runways. Years later, María Luisa co-founded Bodegas Arzuaga with her husband, where Amaya redirected her creative energy toward a successful wine-and-tourism venture, moving away from the high-pressure world of top-model fame.
Her cultivation extends to the produce of her garden—lettuce, tomatoes, cabbage, tubers, and fragrant herbs—grown in the estate’s 2,000-square-meter plots. A stroll through the grounds leads to encounters with wild boars, sheep, and deer that roam freely until invited to the mountains for harvest and celebration in a carefully managed balance with nature.
During these walks, muses spark ideas for the seasonal menu at Taller Arzuaga. The tasting room offers a first glimpse of the experience, with a vineyard view and an aperitif paired with a glass of Philipponnat Royale Reserve Brut Rosé champagne. The open kitchen then takes center stage, presenting five bites harmonized with Verdejo from the region. The dining continues with wines from Bodegas Arzuaga, including Tempranillo blends, Cabernet Sauvignon, Merlot, and Chardonnay varieties.
One corner of the estate is set with barrels that hint at the winery’s depth and heritage, inviting guests to explore the rich world inside Arzuaga Navarro’s grounds.
Desserts crown the menu with Taylor’s Fine White, a distinguished Portuguese port that complements the course progression.
Taller Arzuaga’s gastronomic proposal is enhanced by the collaboration with renowned Peruvian chef Víctor Gutiérrez, who adds an Amazonian touch to dishes such as game rice, venison with coconut, fish with lemon and tri-sauce, or Castile cutlet with gizzard and tuber, enriching the experience with diverse culinary influences.
Evening dining at the traditional restaurant presents a river menu offering a variety of starters, meats, and fish, with roast lamb standing out as a signature dish.
At the foot of the winery sits the five-star Hotel & Spa Arzuaga. Surrounded by more than fifty hectares of vineyards, the property offers luxurious rooms that showcase Amaya Arzuaga’s distinct flavor, providing a restful retreat for visitors.
To make the most of the grape’s properties, the hotel offers wine therapies, an extensive spa menu, massages, and a wellness area designed for relaxation and rejuvenation. These features complete a holistic experience that blends wine, cuisine, fashion, and hospitality in a single destination on the estate.