Every 8 March, we celebrate the talent, dedication and passion of the women who, through their daily work, transform gastronomy into a memorable experience. At Paradores, cuisine is much more than just a culinary offering. Behind many of the dishes that delight diners are women who lead, create and take care of every detail. This mission is also inspired by the gastronomic management team, led by a woman: Rosa Díaz.
Today we want to pay tribute to some of them through a selection of dishes that represent not only the gastronomic richness of our destinations, but also the commitment and expertise of the professionals who prepare them.
Lamb shank at the Parador de Manzanares
In the heart of La Mancha, María Sánchez brings to life one of the great classics of traditional cuisine: lamb shank. Cooked over a low heat, respecting the cooking times and the product, this dish reflects an honest cuisine that is deeply rooted in the region. María possesses that expert eye that knows how to combine technique and sensitivity to elevate tradition.
La Mancha-style asadillo with ventresca at the Parador de Alarcón
Laura Salvador showcases La Mancha cuisine with her asadillo accompanied by Ventresca (tuna belly), a dish that balances simplicity and excellence.
The prominence of local produce and the care taken in each preparation demonstrate how regional cuisine can become a sophisticated experience without losing its essence.
Vegetable stew at the Parador de Calahorra
The Rioja vegetable garden is expressed in all its splendour in the vegetable stew prepared by Vicky Rodríguez. Technique, respect for the product and sensitivity in the cooking process come together in a dish that pays tribute to the seasonality and authentic flavour of each ingredient.
Caldereta at the Parador de Guadalupe
Esther de la Puente recovers the most traditional flavour with her caldereta, a stew with history that speaks of roots, shared cuisine and identity. Its preparation encapsulates the spirit of Extremadura’s gastronomy and the importance of keeping the culinary legacy alive.
Su elaboración encierra el espíritu de la gastronomía extremeña y la importancia de mantener vivo el legado culinario.
Eggs Benedict at the Parador de Villafranca
Estrella Díez shows that Paradores cuisine also looks to the world with dishes such as eggs Benedict. Technical precision and creativity come together in a delicious dish that requires skill and delicacy, reflecting the professionalism and versatility of our kitchen staff.
Much more than cooking: teamwork
Gastronomic excellence would not be possible without the collective effort of many other women who are an essential part of the daily work of Paradores. Head chefs, sous chefs, kitchen porters, managers, head waiters, waiting staff and support staff work in coordination to ensure that every service is impeccable.
Because behind every dish there are hours of work, organisation, leadership and passion. And behind every excellent service, there are committed women who contribute their talent, perseverance and dedication.
