Terete
Expertise has passed through six generations of the Gutiérrez family since Alberto Andrés Alonso opened Terete in 1867 to share “the fate God had chosen for him to perfect the art of roasting lamb and serving it with a glass of wine.” In other words, eating here is divinely ordained. Menus change subtly during the year, boletus mushrooms giving way to asparagus or artichokes, but the staples remain the same. Meat is king (though hake or cod may be on the menu) and nearly everyone orders the sublime oven-cooked lamb. Beneath your feet, the house wine ages in caves that date back 400 years. The smooth reds made in-house cannot be found elsewhere, so take advantage. In the kitchen, one family member creates the desserts, another tends the oven. Cuisine is rustic and hearty rather than elaborate, but very satisfying. There’s a lot of love invested in this place.
Expertise has passed through six generations of the Gutiérrez family since Alberto Andrés Alonso opened Terete in 1867 to share “the fate God had chosen for him to perfect the art of roasting lamb and serving it with a glass of wine.” In other words, eating here is divinely ordained. Menus change subtly during the year, boletus mushrooms giving way to asparagus or artichokes, but the staples remain the same. Meat is king (though hake or cod may be on the menu) and nearly everyone orders the sublime oven-cooked lamb. Beneath your feet, the house wine ages in caves that date back 400 years. The smooth reds made in-house cannot be found elsewhere, so take advantage. In the kitchen, one family member creates the desserts, another tends the oven. Cuisine is rustic and hearty rather than elaborate, but very satisfying. There’s a lot of love invested in this place.
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