King Juan Carlos I has declared Adolfo's partridge stew the best in Spain. 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, which combines 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, and what better to finish a meal than a Toledan specialty, delicias de mazapán (marzipan sweets). The restaurant runs its own winery and is affiliated with the Toledo culinary arts school.