Restaurante Los Cuatro Tiempos. Gastronomy

A constant research into the latest culinary techniques and a well cared for preparation define the parameters of this restaurant, in which you can enjoy a great variety of not only traditionally dishes, but modern cuisines as well.

Among them we can highlight: Asadillo de pimientos rojos con cecina de ciervo (roasted red peppers with cured deer meat), Triángulos de queso frito y croquetas caseras (Fried cheese triangles and home-made croquettes), Hojaldre crujiente de lubina y hortalizas en juliana (Crispy pastry of sea bass and leafy vegetables julienned), Lomo de bacalao con ajo arriero manchego (cod fillet with typical garlic accompaniment), Lomo de ciervo marinado con puré de manzanas y salsa cazadora (marinated venison with apple purée and typical sauce), Entrecot de cebón a la parrilla con salsa de frutos rojos (grilled beef entrecôte with red fruit sauce).

To finish, desserts such as Tarta de San Justo y su helado de Chocolate, Soufflé frío de queso manchego y nueces (could soufflé of Manchego cheese and walnuts), or Delicias de mazapán toledano (marzipans from Toledo).