GASTRONOMY
THE BEST PAIRING: A NEW CONCEPT
Match your experience with the restaurant’s new gastronomic proposal, led by Alberto Soto and recognized by the Michelin Guide, as it begins a new chapter defined by a change in concept and a more direct focus on the product. The cuisine is built around seasonality and the careful selection of the finest ingredients, prepared at their peak to ensure freshness and quality.
The restaurant evolves from a tasting menu to an à la carte service, offering guests the freedom to choose their own culinary journey.
Fire and live embers become the central axis of the proposal—a way of cooking that respects the product and enhances its flavor without artifice. Each dish seeks to showcase the ingredient at its purest expression, through a precise, honest cuisine focused on the purity of flavor.
REPSOL GUIDE
MICHELIN GUIDE
Repsol guide
MICHELIN GUIDE
Alberto Soto. The mind of Cepa 21 Restaurant
Its cuisine is based on rescuing traditional recipes and flavors from Castilla y León, mainly, but from an innovative point of view, playing with textures, aromas and presentations. Alberto Soto always opts for using local and seasonal products, adapting his creations to the time of year. His very personal conception of the kitchen and more than 20 years of experience have earned him the El Plato distinction in the prestigious Michelin Guide and 1 Sol Repsol. In 2014 he was awarded the 'Best Chef in Castilla y León' award by the Castilian and Leonese Academy of Gastronomy and Food.
Menus
Product cuisine at its
best expression
We claim quality product without giving up technique, textures and unique plating. Dish by dish we tell a story, we write a story in which the product is the true protagonist.
GREAT CEPA 21 MENU
THIS MENU CONSISTS OF 16 PASSES
Steak roll
Prawn royal
Aji de lechal
Full cooked
Sea clam
Ajoblanco with wild asparagus and smoked eel
Guadalupe stew
Macaroni with tomato
Squids with onions
Corvina meunière
Free-range chicken cannelloni with truffle and mushrooms
Iberian prey
Detox
Hazelnut Passion
Fruit salad
Petit fours
MENU €85 (VAT INCLUDED)
MENU CEPA 21
THIS MENU CONSISTS OF 11 PASSES
Steak roll
Royal shrimp
Suckling pepper
Sailor clam
Ajoblanco with wild asparagus and smoked eel
Guadalupe stew
Corvina meunière
Iberian prey
Detox
Hazelnut Passion
Petit fours
MENU €70 (VAT INCLUDED)
GASTRONOMÍA
Marida tu experiencia con una propuesta gastronómica de la mano del Chef Alberto Soto, toda una referencia en Castila y León por su concepción de la cocina castellana basada en los sabores de siempre de la tierra vistos desde una perspectiva innovadora y única. Un menú degustación reconocido por la Guía Michelín que consigue soprender a los paladares más exigentes.
WINE SHOP
Disfruta de tus vinos favoritos degustando una copa o llevándote a casa una selección de ellos al mejor precio. Estuches especiales, formatos únicos y las mejores tarifas del mercado te esperan en nuestra tienda en Bodegas Cepa 21.
À LA CARTE MENU
Product-driven cuisine
at its finest
We champion high-quality ingredients, prepared with impeccable technique and precision, paying close attention to textures and presentation. Each dish seeks to highlight the character of the ingredient, delivering a cuisine that is clear, honest, and instantly recognizable.
Our menu is dynamic and evolves with the seasons, adapting to the natural rhythm of the products to ensure freshness and coherence.
By replacing the tasting menu with an à la carte menu, each guest can design their own culinary journey, choosing the dishes that appeal most and combining flavors to their liking.
Cocina de producto en su
máxima expresión
Reivindicamos el producto de calidad sin renunciar a la técnica, las texturas y los emplatados únicos. Plato a plato contamos una historia, escribimos un relato en el que el producto es el verdadero protagonista.
Nuestra carta es dinámica, se encuentra en constante movimiento de acuerdo con la temporalidad de los productos, para asegurar la frescura y la coherencia de cada plato y estación.
GRAN MENÚ CEPA 21
ESTE MENÚ CONSTA DE 14 PASES
Gilda
Cremoso de bacalao
Croqueta de cecina
Paté de lechal y vino
Pesto
Marmolado de espárrago de Tudela
Pan y mantequilla
Beurre blanc… tartar de calamar y papada ibérica
Consomé de verduras a la brasa con cigala
Rodaballo a la brasa
Panceta, calabaza, boniato y vainilla
Hamburguesa de lechal
Sacher de lúcuma
Tarta 3 leches
90€ (IVA INCLUIDO)
MENÚ TRADICIÓN
ESTE MENÚ CONSTA DE 7 PASES
Cremoso de bacalao
Croqueta cremosa
Pan y mantequilla
Espárragos a la brasa
Callos
Carrillera ibérica lacada
Tarta 3 leches
70€ (IVA INCLUIDO)
Chef’s Highlights
Timeless flavors with a
contemporary twist
Grilled sea bass
Simmental beef ribeye
Verdina beans with squid
Ember-grilled sea bass
Simmental beef ribeye
Verdina beans with squid