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.
Jul 13, 2003
Staring up at a painted wooden ceiling that is over 700 years old, you quickly develop a sense of Old Spain. On one wall is a late 20th century tile fantasy of peacocks. Quite an atmosphere. The menu also mixes old and new. The shrimp, the mussels, and the marzipan were all wonderful. Cold almond soup and sage ice cream probably aren't old Spanish cuisine, but they were delightful. The service was exceptional. We had the sense that our waiters
enjoyed serving us, quite content to bring a few extras at the meal's end. Expensive, but a wonderful experience on our last evening in Spain.
Jun 27, 2002
Fodor's rated it as an expensive restaurant...they weren't kidding. My boyfriend and I are vegetarinas, so the chef offered to make us a vegetarian 3 course meal. It was EXCELLENT! The wine they chose for our meal was perfect, the service is good enough for royalty, the decor is beautiful and historically authentic. All in all, with 2 glasses of wine and no meat, we dropped $250. It was worth it, though we do not usually spend that much on dinner.