Adolfo Restaurante
Adolfo Muñoz, the charismatic champion of modern Manchegan cooking, has done more than anyone to put Toledo on the gastronomic map. In recent years his restaurant has had its ups and downs, but the historic dining room in the heart of the old city is back to its best, now led by chef Javier Muñoz, Aldofo’s son.
Part of what makes Toledan cuisine so distinctive is the Moorish-influenced use of fruit in savory dishes. Muñoz nods to that with exquisite offerings like prawn carpaccio and pomegranate. The seasonal tasting menu includes three aperitivo snacks, three starters, one fish and meat course and a dessert. It changes according to the market, but expect locally grown organic asparagus and aromatic herbs from the family farm, building to roast Ibérico pork, gamey venison, and market fish flavored with saffron. Complete the experience with wine pairing, theatrically delivered by sommelier Miguel Ángel from the impressive subterranean cellar.
Adolfo Muñoz, the charismatic champion of modern Manchegan cooking, has done more than anyone to put Toledo on the gastronomic map. In recent years his restaurant has had its ups and downs, but the historic dining room in the heart of the old city is back to its best, now led by chef Javier Muñoz, Aldofo’s son.
Part of what makes Toledan cuisine so distinctive is the Moorish-influenced use of fruit in savory dishes. Muñoz nods to that with exquisite offerings like prawn carpaccio and pomegranate. The seasonal tasting menu includes three aperitivo snacks, three starters, one fish and meat course and a dessert. It changes according to the market, but expect locally grown organic asparagus and aromatic herbs from the family farm, building to roast Ibérico pork, gamey venison, and market fish flavored with saffron. Complete the experience with wine pairing, theatrically delivered by sommelier Miguel Ángel from the impressive subterranean cellar.
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