Damaso Vergara
Damaso Vergara
Propietario Dámaso
Damaso is one of those self-taught cooks who are almost extinct, he began his career very young in the Loba Parda in the '80s, restaurant wedged between the rafters of the fortified village of Urueña, now Villa del Libro, where specializing in game dishes, she tried the feathers, pigeon, pheasant ... and the market products.
Then wandered through different restaurants in the Spanish territory, capturing various registers and enriching his sober Castellania.
More mature, he launched himself in Molinaseca, to surprise all with an original cuisine based on local produce and wide imagination under control. This type of cuisine, called "km. 0", was Damasos practice early 90's in the rich Bierzo region.
Today has the reins of his own restaurant, Damaso. He do not have any menu and he sings the with a plaintive mystery, being in a subzoneof Valladolid, between the Ribera, Rueda and Cigales, his home is often the post-house of many winemakers in the area, he doesn't have any wine menu so that they do not bother.
Damaso has the door open for the guests that came with their own wine bottle, no uncork charge, the toll is a cup of each wine.
For those who do not come without their own bottle, Damaso opens his wine closet and sings, again complaining, news, not necessarily new, that have appeared in his cellar, which is never bad served.
It's worth the time spent to reach Puente Duero, strange place that Damaso ennobled with his cause.
Michel Loriot Pinot Meunier Vignes Velles
Dieses elegante Champagner voller schwierig herzustellen, ist es eine Freude mit leistungsstarken Gerichte. Seine Struktur und Frische in jedem Schluck wieder den Gaumen. Ich empfehle es mit einigen Kutteln Damasus (leicht ...
Tomás Postigo Verdejo Barrica Blanco
Frische Tintenfische mit Herbsttrompete für dieses Fass vergorenen Verdejo aus alten Rebstöcken im trockenen ehemaliger Winzer und Ideologe von Pago de Carraovejas.
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