Refectorio

The story

Refectorio: Michelin-Starred Dining in Quintanilla de Onésimo, Spain

A Tribute to the Land

Refectorio is the signature restaurant of Abadía Retuerta LeDomaine, a restored 12th-century monastery turned experiential destination in the heart of the Ribera del Duero. The restaurant’s philosophy is built on a single idea: cooking that belongs to the territory. The kitchen works in absolute connection with local producers, recovering autochthonous products and treating them with precise technique. The result is a constant tribute to the land of Ribera del Duero and its humble ingredients.

Chef Marc Segarra

Born in Reus in 1987, Marc Segarra has been executive chef at Abadía Retuerta since February 2016. His career began in traditional Catalan cooking, then passed through kitchens such as Villamagna by Rodrigo de la Calle, Hotel Torralbenc alongside Paco Morales, Tierra, Nerua in Bilbao, Mugaritz, and El Celler de Can Roca. After five years at Refectorio, Segarra deepened his commitment to the region in 2021, forging even stronger ties with area producers and reviving local varieties. His cooking is defined by exacting standards and a quiet excellence.

Michelin Star Recognition

Refectorio has held a Michelin star since 2014, and the 2026 guide continues to recognise its high-quality cooking. The restaurant also holds two Repsol Suns (since 2020). Set within a 5-star hotel and a working winery with a Protected Designation of Origin, the dining experience is framed by vineyards and history. The tasting menu and wine pairings draw directly from the estate’s cellars, making every meal a seamless expression of place.