LOCATED IN THE HEART of the Douro Valley, Abadía Retuerta LeDomaine is a distinguished winery, vineyard and hotel set within a restored 12th-century monastery. The estate is renowned not only for its historic setting and extensive vineyards but also for its culinary excellence, led by Chef Marc Segarra at the one Michelin-starred Refectorio. The restaurant earned its Michelin star within three years of opening, a testament to Segarra’s refined technique and international training.
Surrounded by abundant agricultural resources — from exceptional wines to fresh local produce — Segarra’s culinary approach blends tradition with contemporary creativity. He offers two seasonal tasting menus at dinner, each designed around the best ingredients available at that moment. The estate’s wines are carefully paired to complement and elevate the flavors of the cuisine.
Beyond Refectorio, guests can savor informal dining at the on-site Vinoteca, where traditional tapas are served, and at the seasonal Jardín del Claustro, which highlights the freshest tastes of each season. The estate also produces artisanal Spanish foods, including wine-infused salt, pine nuts and honey products, reflecting the region’s terroir and culinary heritage.
Which destinations inspired you, and how has that inspiration translated into your culinary concepts?
I don’t focus on a single destination, but the seaside has always inspired me. Growing up near the coast nurtured a love for fresh ingredients and a Mediterranean approach to food. My menus emphasize balance, proximity to nature and enduring culinary techniques that respect seasonal rhythms.
Whom do you consider to be your culinary hero?
Ferran Adrià stands out as a major influence. His imagination and ability to turn creative ideas into reality set a high standard for innovation in the kitchen.
What one person most influenced your cooking style, and how?
My cooking has been shaped by numerous mentors. Working with chefs such as Santi Santamaria, Josean Martínez Alija, Andoni Luis Aduriz, Rodrigo de la Calle and Paco Morales has been formative. Each contributed distinct lessons in technique, flavor development and respect for ingredients.
What is your favorite food city?
I have a fondness for Thai cuisine for its vibrant flavors and balance, but I’m aware there is a vast culinary world to discover, and many cities I have yet to explore.
What do you think the next big trend on the food scene will be?
I expect a stronger return to health-focused cooking. Trends that favored raw preparations have shifted, and there’s a growing emphasis on seasonality and wholesome techniques. My focus remains on crafting plates that reflect the season and prioritize well-being.
ABADÍA RETUERTA LEDOMAINE
47340 Sardón de Duero
Valladolid, Spain
tel 34 983 680 368
ledomaine.es