Adolfo Restaurant

Adolfo Restaurant Review

Steps from the cathedral but discreetly hidden, this restaurant has an intimate interior with a coffered ceiling that was painted in the 14th century. From the entryway you can see game, fresh produce, and traditional Toledan recipes being prepared in the kitchen, combining local tastes with Nueva Cocina tendencies. The tempura de flor de calabacín (tempura-battered zucchini blossoms in a saffron sauce) makes for a tasty starter; King Juan Carlos I has declared Adolfo's partridge stew the best in Spain. Finish with a Toledan specialty, delicias de mazapán (marzipan sweets).