This post is also available in: Español (Spanish)
As you’re bound to already know if you follow our blog and social media, at Arzuaga, you can find the most comprehensive wine tourism offering in Spain. The visit to the vineyards—which you can do at any point during the vine growing cycle—and the tour of the winery with guided tastings led by our technical wine tourism team, are just what you’d expect from a visit to a wine producer.
But wine tourism at Arzuaga is much more than just wine. When you come and visit us in the heart of Ribera del Duero, we open the doors to nature, and on the La Planta estate, with our ancient holm oak tree and vineyards, you’ll be able to enjoy the wildlife as you observe the wild boar, deer and mouflons, as well as other animals on the estate.
And there’s even more. At Arzuaga, you’ll also find a five-star hotel and spa that round off the range of opportunities we offer tourists, visitors and travellers here at Arzuaga. Hotel Arzuaga is a point of reference on the map of high-quality tourism in Spain and a must-visit location for wine lovers who will be able to take in the cultural landscape of the Douro from their rooms, the tables at the restaurant and the spa: its vast sea of vineyards.
However, today, and as the title of this post mentions, we here at Arzuaga want to tell you about the perfect complement to your wine tourism visit in Ribera del Duero. It’s something you’ll find in our traditional restaurant. We suggest that you finish off your visit with some delicious roast suckling lamb accompanied by a good red wine.
For years now, our kitchen has been working with the best suckling lamb in Castile and León, a product linked to the land with an inimitable characteristic flavour. At Arzuaga, we’re master roasters, and that’s why we treat it with the utmost attention to detail and full respect. We want you to be able to savour it in all its glory, without anything additional that might take away from that amazing sensation when you take the first bite.
We make our roast suckling lamb with care in the traditional style. The meat is slowly roasted in our wood-fired oven until it reaches the point of perfection: crispy on the outside and soft and moist on the inside. It’s only because we know the product inside and out that we can make a dish that’s as simple as it is delicious. You can bet that you’ll never forget the roast suckling lamb from our traditional restaurant.