Xerta, Spain
Villa Retiro
Villa Retiro operates from the converted stables of a century-old resort in Xerta, where chef Fran López builds his menus around the raw materials of the Ebro Delta, rice, poultry, shellfish, seaweed, and fish drawn from one of Spain's most productive wetland ecosystems. Three tasting menu formats, from the Clásico to the extended Más que un Homenaje, offer different levels of depth into the same Delta-rooted pantry. For Spanish creative cuisine outside the major cities, few rooms make as strong a case.
