Tierra - Orpesa

A magnificent experience with exceptional food and high-level treatment. I do not understand certain comments that are probably some scoundrels who want to invalidate for some dark reason this fantastic restaurant (and spectacular hotel) our experience has been of the first level and we know what we are talking about because we have eaten in 3 star restaurants michelin etc. bone that many thanks to all for the wonderful experience. We don't see the time to come back.

Estuvimos alojados en el hotel y cenamos en el restaurante a la carta, no ofrecían menú degustación y la verdad que nos defraudó. Íbamos con expectativas acordes a otros estrellas michelín y para nada comparable. Vino por copas muy mediocre y sin variedad a 7€ la copa y las infusiones mediocres a 5€ también. Poco detalle, no repetiremos.

Un descubrimiento en un oasis. Hemos ido a comer al restaurante y hemos descubierto un hotel con todo tipo de actividades. Nos ha encantado la comida y gracias al chef y q todo el equipo porque hemos disfrutado un montón. También gracias a Fernanda porque nos ha enseñado el hotel, impresionante y espero volver y disfrutar de un fin de semana memorable.

We spent 17 days traveling in Spain and enjoyed most all of our meals. But Tierra was far and away the best. Sublime food, gracious service, and the most artistic and creative presentation ever experienced. This does not come cheap, but at 150 Euros for a full tasting menu with wine included, it compares favorably to many a fancy restaurant back on our home turf in New York. Perhaps the most creative dish was the tomato soup (see attached photo); It was a tour de force presentation that reminded me of an Irving Penn still life photograph on view at the Metropolitan Museum. A large square block of ice was carved with a shallow bowl in the middle in which a delicate tomato broth floated. Around the perimeter were other tomato preparation bites. Most unusual taste was a croquette that was dark chocolate truffle filled with chorizo sausage filling. Also scrumptious was their lobster dish and the buttery fallow deer from their own property. Finally, the dessert trolley was also a show stopper. Each course was brought out by a different chef sous chef who explained the preparation and ingredients. The super nice waitress we had translated to English if we missed some of the subtleties or wanted to know more.

It is very rare to find a restaurant of this quality in the heart of Spanish countryside, but there it was, as part of a great Hotel. Super food, but very expensive.