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There are lots of good reasons to visit Grupo Arzuaga’s wine tourism complex at any time of the year, but we think it’s even more special in autumn. Inland tourists flock to the western end of Ribera del Duero to enjoy the best food and wine with us. Where? At Arzuaga’s traditional restaurant, of course. We’d like to tell you about everything you’ll be able to enjoy if you decide to come and visit us in Quintanilla de Onésimo.
When you get to the restaurant, you’ll see one of the most beautiful and impressive views in the entire Ribera del Duero Designation of Origin. The vineyards are changing their look, leaving behind the greens of late August and September, and are starting to take on shades of ochre and yellow. Getting an up-close look at the wildlife living on our La Planta estate, such as deer, wild boar and mouflons, is another very popular activity among our visitors. Seeing how these species live in Ribera del Duero is a unique natural experience.
Besides the amazing visual display, here, you can also treat your sense of taste. There’s no better way to do so than exploring the wide variety of dishes we’ve prepared for you at Arzuaga’s traditional restaurant. Starters such as the typical black pudding from Burgos with roasted peppers, ox carpaccio with foie grass, leek pie, red scorpionfish terrine or any of our salads. Then there are the best cured meats, such as cecina cured-meat from León, acorn-fed Iberian ham…
There’s also an array of warming soup and stew starters, such as the traditional Castilian garlic soup, pumpkin surprise with croutons, vichyssoise and our delicious chicken broth. We also offer the best fish and seafood: grilled prawns, tiger prawns, monkfish with clams and prawns in a pine nut sauce, salt cod with garlic, butterflied sea bass cooked with prawns and hake jowls as pil-pil style.
Carnivores are also catered for at Arzuaga’s traditional restaurant with the classic Castilian suckling lamb, whether prepared as chops, kebabs or roasted whole on request. We also recommend trying our stewed oxtail, veal cheeks in red wine or the T-bone, rib-eye and sirloin steaks we prepare outstandingly in our kitchen thanks to our reputable cooking team.
Visiting us in the middle of autumn is one of the best plans wine tourism enthusiasts can make. And it’s not just us who say so, it’s also the numerous visitors who come to see us together with their families and friends, as you can see on our social media and main food review websites.