The story
At Pascua, the kitchen is built on a single conviction: let the ingredient speak. Chef José Manuel Pascua describes his cooking as purista — a contemporary approach that strips away artifice to reveal the essence of each product. The result is a menu that feels both rooted and precise, a quiet homage to the Castilian landscape and the chef’s own grandmother, Eunice, who gives the adjoining hotel its name.
Pascua is the culinary heart of Eunice Hotel Gastronómico, housed in a 19th-century building on Plaza de Monterrey. The interior pairs noble materials with careful restraint, creating a space that matches the food: elegant without fuss.
The menu changes with the seasons, but the philosophy remains constant. The Menú Celemín — a nine-course tasting experience at €66 — offers a clear window into the kitchen’s intent. Recent dishes include nuez de mejillón, naranja aromatizada; royal de anchoa, alcaparra; buñuelo de puchero; puerro, erizo, anacardo; patata a la importancia; garbanzo pedrosillano, hongos; salmonete, piña; presa ibérica, adobo castellano, pimientos; and floreta de limón. Each course is a study in balance — the flavours clear, the textures deliberate.
For those seeking a longer journey, the Menú Media Fanega extends to ten courses. Both menus reflect the kitchen’s reverence for local ingredients, particularly the Iberian pig, a pillar of the dehesa landscape that defines much of western Spain.
The bodega at Pascua is more than a selection — it is a narrative of vineyards near and far. Local references sit alongside international bottles, each chosen to complement the food rather than compete. The team’s passion for wine is evident in every pairing, turning a meal into a layered exploration of terroir.
Pascua’s disciplined, ingredient-led cooking has earned it a place in the Michelin guide’s Recommended selection for 2026 — a nod to the quiet confidence of a kitchen that knows exactly what it wants to say, and says it with clarity.
Recognition
Ambience
Details
Location
Facebook
Instagram