Grill specialists in Sigüenza, with local flavor and own character.

Style: Ripe fruit, blackberry and currant meet spice and toasted notes. Intense and structured, with a fruity core, this suits those who enjoy fruit accompanied by a noticeable oak presence.

We suggest it with: Our choice: Rubia Gallega bone-in rib steak. Ripe fruit and structure support the steak’s intensity; its spice extends the seared crust.

Style: Cherry, vanilla and coconut mingle with toasted notes. An aromatic, balanced Rioja with an approachable palate, where red fruit sits comfortably alongside well integrated oak character.

We suggest it with: Our choice: Rubia Gallega bone-in rib steak. Red fruit refreshes each bite, while vanilla and toasted notes echo the grill.

Style: Cherry, vanilla and coconut mingle with toasted notes. An aromatic, balanced Rioja with an approachable palate, where red fruit sits comfortably alongside well integrated oak character.

We suggest it with: Our choice: Rubia Gallega bone-in rib steak. Red fruit refreshes each bite, while vanilla and toasted notes echo the grill.

Style: Quince, vanilla and ripe fruit sit over toasted oak notes. Silky texture and gentle persistence give this reserva an enveloping character rather than an imposing one.

We suggest it with: Our choice: Rubia Gallega bone-in rib steak. The silky palate wraps the meat; ripe fruit and oak accompany its flavour without harshness.

Style: Black fruit, balsamic nuances and spice sit above subtle oak. Savoury and fresh, with measured acidity and ripe tannins, it leaves a velvety impression while keeping the fruit centre stage.

We suggest it with: Our choice: Rubia Gallega bone-in rib steak. Ripe tannins complement the meat’s texture; balsamic and spicy notes echo charcoal.

Style: Ripe fruit and warm spices blend with woody notes. Broad, rounded and balanced on the palate, it offers an enveloping, developed character that suits flavours with a little intensity.

We suggest it with: Our choice: Rubia Gallega bone-in rib steak. Breadth and ripe fruit support an intense bite; warm spice accompanies the grill’s roasted notes.

Style: Raspberry and other red fruits meet vanilla, gentle toast and an earthy hint. Approachable and balanced, with spice extending the finish without obscuring the fruit.

We suggest it with: Our choice: Rubia Gallega bone-in rib steak. Raspberry and vanilla accompany the meat; balance and gentle toast echo the grill without masking its flavour.

Style: Strawberry, raspberry and redcurrant meet gentle spice and a dairy nuance. A fruit expressive crianza with an enveloping opening, sustained freshness and a rounded, approachable finish.

We suggest it with: Our choice: Minhota beef tenderloin. Red fruit and freshness suit this tender cut; gentle tannins preserve the fillet’s delicacy.

Style: Blackberry, plum and blueberry unfold among cedar, tobacco and balsamic hints. Powerful and full, yet fresh with polished tannins, its long finish carries the fruit and spice onward.

We suggest it with: Our choice: Rubia Gallega bone-in rib steak. Its volume and polished tannins support the powerful steak; cedar and dark fruit extend the grill flavour.

Style: Blueberries and blackberries carry a spicy accent. An elegantly balanced red, with acidity integrated into soft tannins and a fruit flavour that lingers on the palate.

We suggest it with: Our choice: Rubia Gallega bone-in rib steak. Integrated acidity balances fat; blackberry, blueberry and spice match the beef’s intensity with elegance.

Style: A Tempranillo red with fruit and oak hints: the verified common profile. The precise bottle label will determine its individual nuances, body and tannin character.

We suggest it with: Our choice: Rubia Gallega bone-in rib steak. Its fruit-and-oak style suggests an affinity with the grill; precise nuances depend on the label served.

Style: Blackberries and blueberries mingle with toasted notes and nuts. Silky on the palate, with integrated tannins and an easy balance, it finishes with an oak impression alongside the fruit.

We suggest it with: Our choice: Minhota bone-in rib steak. The silky palate complements the steak’s juiciness; blackberry, blueberry and toast echo fat and char.

Style: Red and black fruit, spice and light toasted notes shape an expressive red. Structured and fresh, with soft tannins and a juicy palate, it finishes with fruit still in view.

We suggest it with: Our choice: Minhota beef entrecote. Structure supports the entrecote; freshness and juicy fruit balance its fat, with light toast echoing charcoal.

Style: Red fruit and well blended oak define this full-bodied reserva. Integrated acidity and rounded tannins preserve its balance, leading into a generous, sustained finish.

We suggest it with: Our choice: Rubia Gallega bone-in rib steak. Its broad body supports the meat; integrated acidity refreshes fat and rounded tannins respect its juiciness.

Style: Red fruit and floral notes intertwine with spice and toast. Fruity and elegant on the palate, with gentle tannins and a lively character, its oak accompanies rather than obscures the fruit.

We suggest it with: Our choice: Rubia Gallega bone-in rib steak. Gentle tannins accompany the meat’s texture; red fruit and spice complement the roast.

Style: Red and black fruit, liquorice and fine oak define its aroma. Broad and flavoursome on the palate, with a succulent touch and lingering fruit, this is a direct, approachable Ribera.

We suggest it with: Our choice: Minhota bone-in rib steak. Fruit and liquorice echo the meat’s seared notes; its broad palate supports the steak while retaining freshness.

Style: Blackberry and violet meet liquorice, coffee and toffee. Fleshy on the palate, with polished tannins and integrated acidity, the opening fruit leads into an enveloping toasted finish.

We suggest it with: Our choice: Rubia Gallega bone-in rib steak. Its fleshy palate supports intense beef; coffee, liquorice and toffee echo the seared crust.

Style: Mint, red pepper and tomato distinguish this Syrah–Merlot from reds focused solely on fruit. Opulent and vigorous across the palate, with a recognisably savoury, vegetal personality.

We suggest it with: Our choice: Rubia Gallega bone-in rib steak. The opulent palate supports the steak; pepper and herbal notes add a vegetal contrast to the grill.

Style: Blackberry and blueberry meet liquorice, spice and a light toasted note. This Tempranillo opens gently, moves nimbly across the palate and keeps its fruit fresh through a lingering finish.

We suggest it with: Our choice: Rubia Gallega bone-in rib steak. Its lively palate keeps the pairing light; blackberry, liquorice and toast complement charcoal flavours.

Style: Red fruit and liquorice carry gentle sweet nuances from American oak. An approachable, refined crianza with a smooth palate and a fresh finish that returns to fruit.

We suggest it with: Our choice: Rubia Gallega bone-in rib steak. Its smooth palate accompanies the meat without harshness; red fruit and liquorice balance charcoal notes.

Style: Strawberry and raspberry express the youthful side of Tempranillo and Garnacha. Juicy, fresh and savoury on the palate, with volume and a finish that preserves the fruit.

We suggest it with: Crystal bread with Iberian ham and tomato highlights its fresh fruit. With Manchego vegetable pisto and a fried egg, it accompanies the tomato and lightens the yolk.

Style: Strawberry and blackberry meet violets and a minty touch. A delicate, light and refreshing Pinot Noir, with fine tannins and balanced acidity that preserve an airy impression.

We suggest it with: Grilled jig-caught squid suits a red that respects delicate flavours, its freshness accompanying each bite. With the Iberian ham platter, it contrasts the fat without sharpening the saltiness.

Style: Blackberry and plum sit above liquorice, vanilla and coconut. A juicy Rioja, lighter rather than powerful, with refreshing lift and oak that accompanies the fruit.

We suggest it with: Our choice: Rubia Gallega bone-in rib steak. Juicy fruit complements the meat juices; freshness and oak balance fat and char.

Style: Blackberry and plum sit above liquorice, vanilla and coconut. A juicy Rioja, lighter rather than powerful, with refreshing lift and oak that accompanies the fruit.

We suggest it with: Our choice: Rubia Gallega bone-in rib steak. Juicy fruit complements the meat juices; freshness and oak balance fat and char.

Style: Strawberry, raspberry and dark fruit carry pepper and sweet spice. An expressive, juicy Somontano with a soft, creamy texture and a fruit flavour that stays on the palate.

We suggest it with: Our choice: Minhota beef entrecote. Juicy fruit refreshes the entrecote’s fat; pepper and sweet spice accompany the grill with a smooth texture.

Style: Raspberry and cherry meet hints of pepper and liquorice. Juicy and broad across the palate, with velvety tannins and freshness that sustains the fruity finish.

We suggest it with: Our choice: Minhota beef tenderloin. Velvety tannins respect tender meat; raspberry and pepper add freshness and a spicy counterpoint.

Style: Aromas: citrus, herbs and tropical fruit. Palate: fresh and rounded, with good weight and a balance of fruit and brightness.

We suggest it with: Pink tomato seasoned with tuna belly · White shrimp with garlic (12 pcs.). Freshness lightens the tuna belly and garlic oil; its weight stands up to both dishes.

Style: An expressive Viura showing apple, pear, white flowers and a citrus touch, with discreet oak. The palate combines enveloping volume, refreshing lift and a long finish.

We suggest it with: Cod in puff pastry with almond aioli finds enough body for the sauce and freshness for each mouthful. With grilled jig-caught squid, it respects the seafood's delicacy.

Style: Aromas: pineapple, mango and passion fruit, with pronounced aromatic intensity. Palate: fresh and delicate, with expressive fruit and a lingering finish.

We suggest it with: Pink tomato with burrata, pesto and habanero mango · Fried goat cheese with habanero mango jam and raspberries. Tropical fruit echoes the mango and freshness suits both cheeses; keep the habanero mild so the wine’s nuances can still show.

Style: Aromas: wild flowers, tropical fruit and balsamic hints. Palate: vibrant, with Atlantic freshness, weight and a saline impression.

We suggest it with: Grilled white shrimp (12 pcs.) · Scallop. The saline impression extends the shellfish flavour; freshness balances sweet scallop and the griddle’s roasted notes.

Style: Aromas: ripe lime and mandarin, white flowers and a hint of hay. Palate: rounded and fresh, well balanced, with citrus returning on the finish.

We suggest it with: Grilled octopus with potato purée · Santoña 000 anchovy toast. Its texture supports octopus and potato purée; citrus refreshes the anchovy’s saltiness and the toast’s oil.

Style: Aromas: grapefruit, fennel, flowers and fresh grass. Palate: lively and balanced, with citrus fruit and a lingering herbal note.

We suggest it with: Vegetable toast with pesto sauce · Grilled vegetables. Herbal notes echo the pesto and vegetables; acidity refreshes the charred flavours from the grill.

Style: Aromas: white fruit, anise, citrus and tropical hints. Palate: broad, with refreshing acidity, a smooth texture and a gently bitter finish.

We suggest it with: Griddled line-caught squid with salad · Roasted pepper toast with tuna belly. Its body supports squid and tuna belly; the citrus, gently bitter finish balances oil and peppers.

Style: Aromas: peach, citrus and flowers, with mineral nuances. Palate: broad and creamy in texture, with good freshness and a lingering finish.

We suggest it with: Cod loin in puff pastry with almond aioli and brandy apple puree · White shrimp with garlic (12 pcs.). Its breadth supports pastry and almond aioli; freshness balances the oil and lifts cod and prawn flavours.

Style: Aromas: flowers, citrus and expressive fruit. Palate: soft and creamy, with finesse, flavour and a gentle texture.

We suggest it with: Fried goat cheese with habanero mango jam and raspberries · Cod loin in puff pastry with almond aioli and brandy apple puree. The creamy texture echoes the cheese and pastry; use the habanero jam sparingly so its heat does not overpower the wine.

Style: Aromas: white fruit and flowers, with a delicate mineral background. Palate: silky and flavourful, with a mineral impression and returning floral notes.

We suggest it with: Grilled octopus with potato purée · Scallop. Silky texture complements the octopus’s purée; its delicacy respects scallop and lets the grill flavour show.

Style: An open, aromatic rosé with pineapple, grapefruit and raspberry, plus a hint of apricot. Lively acidity supports a light, fragrant palate with a lasting finish.

We suggest it with: Try the piquillo pepper salad with pickled quail: its acidity follows the dressing while the fruit softens the contrast. It also works with the pickled tuna.

Style: Aromas: red berries and a delicate floral background. Palate: light and flowing, with pronounced acidity and a moderately lingering fresh finish.

We suggest it with: Cracked eggs with ham · Manchego ratatouille with fried egg. Acidity refreshes the richness of ham and egg; its light texture suits the tomato in the pisto.

Style: Aromas: strawberry, redcurrant and clear red-fruit notes. Palate: soft and juicy, fresh, with an approachable fruity finish.

We suggest it with: Matrimonio toast with salt-cured and marinated anchovies with tomato and aioli · Portion of Iberian ham. Its fruit contrasts with salty anchovy and cured ham; the soft palate accompanies the appetiser without overpowering it.