San Bernardo, Spain
Converso
Converso occupies a vaulted dining room inside the 12th-century Cistercian walls of Castilla Termal Monasterio de Valbuena, one of Castilla y León's most architecturally compelling hotel conversions. Chef Miguel Ángel de la Cruz works across two tasting menus — Essentia and Centum — built almost entirely from ingredients sourced within the surrounding comarca: truffles from Canalejas de Peñafiel, honey from Olmedo, and sustainably farmed prawns from Medina del Campo.
