Alacena

In the Hotel Beatriz, this is the most elegant and comfortable restaurant in Toledo, although Hostal del Cardenal maintains a slight edge in cuisine. Using some of the area's best products and the finest produce shipped from the international markets in Madrid, Alacena's chefs are dedicated to flavor, taste, and texture. The chefs also celebrate the dying art of hunting, as evoked by such specialties as stewed partridge or sirloin of deer in a sauce of fresh mushrooms. Other specialties include filet of hare and Mediterranean rice dishes. Sometimes the chefs feature a specialty month, such as November, when they celebrate the cuisine of Galicia province in the northwest, shipping in turbot, hake, bullock, and goose barnacles caught off the coast of Spain.

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