Vincci Hotels is strengthening its commitment to local and traditional cuisine

The company reinforces its commitment to gastronomy rooted in local produce, traditional recipes and the identity of each destination as an essential part of the travel experience

From Seville to Madrid, Barcelona, Málaga and Porto, Vincci Hoteles explores some of its most representative gastronomic spaces to show how its commitment to gastronomy forms part of the travel experience. Each offering is connected to its surroundings and seeks to bring guests closer to the destination from the table as well, through its produce, flavours, recipes and the personality of each city.

In Vincci Hoteles, gastronomy forms part of the identity of each property and of the way guests are welcomed. The aim is for the table to contribute to an immersive experience of the destination: discovering an ingredient, recognising a reinterpreted traditional recipe, tasting a local product or finding a wine connected to the region.

That is why the chain avoids bringing a single dining concept to all its hotels and instead develops spaces with their own personality. The commitment to local produce and to recipes and flavours connected to the region coexist with a contemporary interpretation of each destination. Reinterpreted Andalusian cuisine in Seville, a cosmopolitan table in Madrid, a Mediterranean spirit in Barcelona, Portuguese produce overlooking the Douro or fine dining connected to the sea in Benalmádena are different expressions of the same approach to gastronomy.

This is how “La Mirada Vincci” is brought into the gastronomic sphere: observing the destination, understanding its larder, culture and ways of eating, and turning all of this into a distinctive offering capable of making the stay unique.

Recoveco Restaurant, Seville served through a contemporary lens

At Vincci Selección Unuk 5* GL, Recoveco Restaurant is born as a tribute to the essence of Seville, combining tradition and innovation in the heart of the historic centre of the Andalusian capital, while completing the experience of this five-star Grand Luxury boutique hotel recognised with a Michelin Key. The offering is based on local produce and recognisable flavours of Andalusia, reinterpreted through contemporary cuisine with its own identity.

Recoveco Restaurant.

The menu reflects this connection with the region through dishes such as Los Palacios tomato with Barbate tuna and extra virgin olive oil, Conil meagre served over Andalusian prawn alboronía, salmorejo with ham, quail egg and extra virgin olive oil sorbet, or various rice dishes, including the almadraba bluefin tuna rice.

Tuna also takes centre stage through different cuts and techniques, from tartare and tataki to grilled tuna belly. Recoveco expands this offering with different tasting menus, including one specifically dedicated to wild almadraba bluefin tuna and its 360º Sensory Menu, which combines the gastronomic offering with panoramic views of Seville’s main landmarks from the hotel’s 360º terrace. An experience that looks towards the city from the kitchen and finds in produce, technique and tradition its main starting points.

Dish prepared at Recoveco Restaurant.

Its culinary offering is accompanied by a selection of more than 100 wines, wines by the glass and Coravin service. Among the most outstanding labels in its cellar is Marqués de Murrieta Castillo Ygay 2010, recognised by Wine Spectator as the world’s best wine in 2024, alongside other leading names from the national wine scene. The special selection of wines by the glass also allows guests to discover labels such as Belondrade y Lurton, Ultreia La Claudina, Aalto, PSI de Pingus, Malleolus or Macán Clásico. An elegant and welcoming space for lunches, dinners and brunch, where the terrace adds a special appeal to the experience and allows guests to enjoy Recoveco outdoors too, in the heart of Seville’s historic centre.

Recoveco Restaurant.

Soma Restaurant, the most cosmopolitan Madrid around a table

In the heart of Salamanca, Soma, the restaurant at Vincci Soma 4*, interprets present-day Madrid: urban, contemporary and cosmopolitan. Its offering is based on a Mediterranean foundation and the prominence of the produce, incorporating techniques and flavours from other places and reflecting the blend of influences that forms part of the capital’s personality. Fresh seasonal meats, fish and vegetables create an offering connected to the rhythm of the city.

Dish prepared at Soma Restaurant.

The recent renovation of the space reinforces this philosophy: a bright restaurant with an enveloping atmosphere and large windows, with a setting designed to complement the moment around the table.

Added to this is Soma Bar, conceived as a more informal extension of the offering, with cocktails and appetisers to accompany an after-lunch conversation, an after-work gathering or simply to go with the rhythm of the big city. Two ways to enjoy the open, dynamic and cosmopolitan Madrid that inspires SoMa’s offering around a table.

Soma Restaurant.

Soma Restaurant.

Babou Restaurant, Barcelona from its most Mediterranean and relaxed side

At Vincci Gala 4*, Babou offers a different interpretation of the destination, connected to the creative and Mediterranean character of Barcelona. Its cuisine is relaxed and contemporary, with international influences and nods to Italian tradition, while maintaining its connection with the surroundings through a distinctly Mediterranean approach to the table and a carefully selected presence of local and nearby produce. At Babou, the Mediterranean is present in the way people come together around the table: sharing, tasting, lingering over the moment and making the meal part of the plan. A way to connect with Barcelona through its culture and its way of life too.

Babou Restaurant.

The concept takes inspiration from Dalí’s enigmatic mascot, which accompanied the artist from the 1960s onwards. This reference connects Babou with the Catalan creative universe and is also reflected in the interior design by Alejandra Pombo, conceived as part of the restaurant experience.

The menu is designed for sharing and moving between very different styles. From focaccia with smoked butter and Cantabrian anchovy to vitello tonnato, burrata heart with grilled cherry tomatoes and Maresme strawberries, risottos, grilled dishes or a raw bar with oysters, tartares and carpaccios.

Dish prepared at Babou Restaurant.

The sweet selection also maintains this spirit of travel, with creations such as artisan tiramisu, Sicilian cannoli with ricotta, chocolate and pistachio, or grilled pineapple with coconut ice cream.

At Babou, the Mediterranean appears less in traditional recipes and more in the way people come together around the table: sharing, tasting, lingering over the moment and making the meal part of the plan. A way to connect with Barcelona through its culture and its way of life too.

Babou Restaurant.

Alamar Restaurant, the Mediterranean by the sea

At Vincci Selección Aleysa 5*, in Benalmádena, Alamar draws its inspiration directly from the Mediterranean, with magnificent views over the sea. The sea, local produce and Málaga’s gastronomic references shape a premium offering that always maintains its connection with the region.

Alamar Restaurant.

Its tasting menu, available for dinner, develops this identity through different courses that explore the sea, vegetable garden and mountains. These include creations such as vinegar-marinated anchovy, lemon fish, tomato tartare, cuttlefish noodles, bluefin tuna cheek or Málaga-style goat, concluding the journey with a fresh selection of fruit and flowers.

The à la carte menu broadens this perspective with fish, rice dishes and products connected to different Spanish regions. Among the most local references are bluefin tuna tiradito, various rice dishes, as well as a selection of desserts featuring the cheesecake with Axarquía honey. The quality of the ingredients and simplicity are the true protagonists.

Dish prepared at Alamar Restaurant.

The connection with Málaga also continues in the wine cellar, with a carefully selected range of wines from the D.O. Málaga and Sierras de Málaga. Labels such as Secuencial by Fabio Coullet, Pago El Espino or Mercure allow the journey through the region to continue from the glass as well, accompanying a cuisine closely linked to the Mediterranean.

Thus, produce, landscape and surroundings come together to create an experience that could not be understood in the same way away from the Mediterranean.

Alamar Restaurant.

Ponte de Ferro Restaurant, Porto and the Douro as part of the experience

The journey leaves Spain and ends at Vincci Ponte de Ferro 4*, where Ponte de Ferro Restaurant makes its connection with Porto and the Douro River an essential part of the gastronomic experience.

Ponte de Ferro Restaurant.

Located in the heart of Vila Nova de Gaia, with privileged views of the popular Dom Luís I Bridge, a symbol of the city, and Porto’s historic skyline, its offering combines Portuguese produce, traditional flavours and contemporary techniques. Its menu includes dishes such as cured cod with tomato gazpacho, confit cod loin with vitelotte potato and sweet garlic sauce, octopus with sushi rice and romesco, as well as meat, vegetarian options and a selection of desserts prepared in-house.

Ponte de Ferro Restaurant.

The restaurant also offers a tasting menu that explores different aspects of the cuisine through dishes such as cured cod, beef tartare, octopus, lamb or mango pavlova with coconut ice cream. All in a setting directly connected to the Douro and one of Porto’s most recognisable landscapes.

To pair with all these offerings, the restaurant has a wine list featuring more than 50 Portuguese wines, with a carefully selected range of sparkling wines, whites and reds from different regions of the country, ideal for accompanying each dish.

Dish prepared at Ponte de Ferro Restaurant.

Here, gastronomy and location work as a single experience. The produce, wines, views and connection with the city create an offering that allows guests to discover Porto from the table too.

Five restaurants and five different ways of connecting with the region. For Vincci Hoteles, gastronomy is a clear commitment within the brand experience and a way to differentiate the stay: from the selection of local produce and reinterpretation of traditional recipes to concepts that translate the character of each city. The table thus becomes part of the journey and a way for guests to understand, savour and remember the destination.

"Come. Be amazed. Discover more than 40 four- and five-star hotels where every experience is unique. Open your eyes. Lean in. Enjoy the most privileged locations. Look. Touch. Feel a design and style evident in every detail. Rest. Relax. Let yourself be cared for by a service where you are the centre. Dream. Smile. Live. You are in a Vincci"

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