Taúlla

The story

Taúlla in Murcia – Michelin-Recommended Modern Cuisine in a Historic Mill

Taúlla: Modern Cuisine in a Historic Mill

Just outside Murcia, in the Espinardo district, Taúlla occupies a building with a past: a former paprika mill from 1925. The high ceilings and industrial bones of the old molino now frame a dining room that feels both grounded and surprising. It is a setting that rewards curiosity, much like the cooking itself.

Chef Rodi Fernández leads the kitchen with a philosophy he describes as "fun cooking with a roguish touch." His menu is a conversation between the traditions of the Region of Murcia and techniques and flavours drawn from around the world. The result is a modern cuisine that never loses sight of its roots. Seasonal produce, much of it local, drives a frequently changing carta. Staples like the slow-cooked kid goat and the caldero from the Mar Menor sit alongside a carbonara made with squid noodles and a pistachio "ajo verde" with smoked eel and grapes.

Taúlla has been recognised with a Michelin Recommended award, a distinction that reflects the precision and personality in Fernández’s work. The recognition is not a badge of formality, however — the atmosphere remains welcoming, the cooking direct and generous.

Two tasting menus, Molino and Taúlla, offer a structured way to experience the range: four snacks, six starters, fish, meat, pre-dessert, dessert and petits fours on the Molino, with an even longer sequence on the Taúlla. Optional wine pairings are available for both. The a la carte list is divided into starters (barbecho), mains (campiña and dehesa), and desserts, with dishes priced individually.

Taúlla also operates a catering service and a small shop selling house-made products — paprika, olive oil, and craft beers — that extend the kitchen’s reach beyond the dining room.

For anyone seeking a meal that honours Murcian ingredients while pushing them into fresh, unexpected territory, this old mill is a compelling destination.