Fodor's Expert Review Almazara Cocina de Rancho Olivares

This former olive oil refinery is reminiscent of a Manhattan loft with its high ceilings, concrete floors, white brick walls, and chalkboard bar surrounding the open kitchen. Start your experience with the refreshing roasted beet salad with watermelon salmorejo (tomato puree), followed by the Bluefin tuna tartar with mango and quinoa. If there’s one place to try lamb in Valle de Guadalupe, it’s here. Sheep are given a diet of olive branches, making this New York cut beyond flavorful and tender. Try pairing it with their homemade brew, a rich imperial brown. The outdoor terrace overlooking the vineyard makes an idyllic backdrop to the savory dessert—wine cooked pears bathed in a Belgium chocolate green tea soup.