Vincci Hotels celebrates the winter season with a selection of hearty dishes

As temperatures drop and the coldest months arrive, Vincci Hoteles champions the pleasure of rediscovering the traditional spoon dishes of a lifetime. Recipes that take us back to home cooking and that the chain’s chefs now reinterpret with a contemporary approach, preserving their essence while enhancing their gastronomic and nutritional value. From aromatic soups and creams to slow-cooked stews with deep flavours, each proposal reflects the essence of seasonal cuisine and the unique character of every destination.

When the temperature drops, the body craves warmth, flavour and texture. For this autumn–winter season, Vincci Hoteles presents a selection of dishes that reinterpret spoon cuisine through a contemporary, local lens. Traditional recipes that evoke the familiar flavours of home, locally sourced ingredients and preparations that comfort both body and soul, with dishes whose nutritional value is in tune with the falling mercury. The Vincci Hoteles properties thus become spaces in which to reconnect with classic dishes from a fresh perspective, creating a culinary journey that combines tradition, creativity and emotion.

Each recipe reflects the personality of the destination, the character of each hotel and the care with which the chain designs its gastronomic experiences. This season, Vincci Hoteles’ establishments become culinary refuges where you can savour winter bite by bite. Here are some examples:

MADRID: Restaurante SOMA – Vincci Soma 4*

Pedrosillano chickpea stew with low-temperature pork belly cubes and sliced octopus

A spoon dish with Castilian roots and a touch of the sea. This stew, prepared with a vegetable stock enriched with fish fumet, enhances the flavour of the Pedrosillano chickpea, small, tender and with a creamy texture. It is finished with octopus cooked in its own juices and cubes of pork belly confited at low temperature, creating a delicious contrast between land and sea.

Located in the heart of the Salamanca district, restaurante SOMA offers honest, product-driven cuisine with nods to Mediterranean tradition. Its bright, elegant setting makes it the perfect place to enjoy a relaxed meal in the very centre of the capital.

MADRID: Restaurante NoMad Food&Bar – Vincci Soho 4*

Roasted pumpkin crème brûlée, stracciatella, truffle honey and seeds

Pumpkin, slowly roasted to concentrate its natural sweetness, becomes a silky cream topped with a layer of caramelised sugar. The stracciatella and truffle honey add freshness and depth, while toasted seeds complete each mouthful with a crunchy touch.

NoMad Food&Bar is located right in the Barrio de las Letras, a vibrant neighbourhood where gastronomy and creativity coexist in a modern, welcoming atmosphere.

MÁLAGA: Restaurante Entremuros – Vincci Selección Posada del Patio 5*

Gazpachuelo from Málaga with “vitoriano” anchovy and sweet potato

The soul of the sea in a traditional dish. This humble, flavourful Málaga recipe is prepared with a smooth fish broth and a homemade mayonnaise emulsion served hot. It is finished with “vitoriano” anchovy and cubes of sweet potato, providing a perfect balance between salty, sweet and creamy.

Set above Roman and Moorish archaeological remains, restaurante Entremuros combines history, design and haute cuisine through local, seasonal produce, offering a unique sensory experience that pays tribute to time-honoured flavours in the centre of Málaga. In addition to its extensive menu, guests can enjoy the “Sabores de la Memoria” tasting menu, which includes the award-winning dishes from the culinary initiative of the same name, alongside dishes reinterpreted by the restaurant’s chef, as part of a project that seeks to preserve and highlight traditional Málaga cuisine through its greatest guardians: the city’s older residents.

SEVILLE: Restaurante El Mirador de Sevilla – Vincci La Rábida 4*

Toasted corn cream with confit duck and Thai vegetables

A dish that fuses the sweetness of corn with the smoky aromas of slow cooking. The cream is prepared at low temperature to preserve the flavour of toasted corn, while the confit duck adds richness and depth. Everything is finished with Thai vegetables for a fresh, aromatic contrast.

From El Mirador de Sevilla restaurant, with views of Seville cathedral, you can enjoy this winter proposal wrapped in warmth in a magical, privileged setting.

BILBAO: Restaurante Kondutxo – Vincci Consulado de Bilbao 4*

Fish and seafood soup

A traditional northern recipe, prepared with care and time. The stock, slowly simmered with the day’s fish, fresh seafood and vegetables, offers a silky texture and deep flavour that comforts with every spoonful.

Located on the banks of the estuary and opposite the Guggenheim Museum, restaurante Kondutxo is a tribute to local produce and contemporary Basque cuisine, with an honest, creative menu to suit all tastes.

BARCELONA: Restaurante Babou – Vincci Gala 4*

Porcini mushroom soup with confit cod and toasted almonds

A dish that reinterprets the Catalan autumn. The porcini soup is cooked with caramelised onion and wild fennel, and served with cod confit in herb-infused oil. Toasted almonds and parsley extract crown this warm, gentle, aromatic proposal.

Babou, the restaurant at Vincci Gala 4*, stands out for its sophisticated atmosphere and striking interior design inspired by the universe of Dalí. It is ideal for intimate dinners or informal get-togethers in the very centre of Barcelona.



A selection that confirms Vincci Hoteles’ commitment to local, seasonal gastronomy, recovering recipes rooted in collective memory and adapting them to a contemporary cuisine that feeds, nourishes and moves.

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

TRAVEL.LIVE.VINCCI