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Relais & Châteaux is a world in and of itself, unlike any other. A warm, welcoming, gourmet affair awaits where outstanding quality is coupled with each individual property's passion for their own region and its terroir.
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The art of giving Relais & Châteaux with our CRÉATION Gift vouchers and Gift boxes. If you want to spend a magical evening in stunning surroundings in absolute tranquility or enjoy a gourmet dinner at a restaurant of one of our Grands Chefs, there are more than 300 Relais & Châteaux properties awaiting the lucky receipients of this gift, to offer them a truly memorable experience.
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Relais & Châteaux offers you a veritable world tour. Whatever the occasion, however long you stay, each of our hotels will offer you the very best of its culture and region.
 
 
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When you experience Relais & Châteaux, you experience a whole array of sensations. Each of our properties offers the opportunity to enjoy an unparalleled range of sensory experiences, where the beauty of a particular place, the warmth of the hospitality and the quality of the cuisine are in perfect harmony. Scents and tastes, landscapes and colours make every stay a rare and intense experience.
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Discover the excellent cuisine served in our properties: traditional or contemporary, it never fails to be wonderfully creative. This creativity is recognised throughout the world, as our Grands Chefs are considered to be the pinnacle of fine dining.

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Atrio Restaurante Hotel.

Restaurant and hotel in town. Spain,Cáceres

Toño Perez

Chef
Atrio Restaurante Hotel Cáceres E-10003

I opened a restaurant, because I am passionate about anything to do with food. And after 22 years my passion has not waned. I trained with Arzak in San Sebastián, at the Jockey in Madrid, Chez Bruneau in Brussels and El Bulli in Roses. The person who has influenced me the most is, without a doubt, Tomás Herranz of Cenador in Madrid, the most charismatic chef of all those I have known.

Atrio opened on 25 December 1986 and my entire career has been spent there. When it opened the head chef was JUAN GONZALEZ, a superb cook and a magnificent person who worked with us and stayed at the restaurant until he saw that I was able to take charge of the kitchen myself.

My moments of greatest satisfaction: when I see that the people who have dined with us are leaving happy, that for a matter of a few hours, with carefully-prepared fine cuisine and sincere affection, we have managed to let them cast their cares aside.

I try to create an honest cuisine with no tricks. A cuisine which gives satisfaction and pleasure.


What was your most moving culinary experience?
During my first visit to the Zalacaín in Madrid, where I discovered what a great restaurant really is.

The most amusing kitchen incident you ever witnessed?
When we were making a dish and a trainee confused a Melanosporum black truffle with a chocolate truffle!

Your best piece of advice for amateur chefs?
Forget recipes and exact quantities and be guided by your own intuition.

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1 800 735 2478

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