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About Relais & Châteaux
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Relais & Châteaux Chef

Toño Perez

Relais & Châteaux Chef

Toño Perez
Atrio Restaurante Hotel
Member Relais & Châteaux from 2005
Plaza San Mateo 1
10003 Cáceres


Atrio Restaurante Hotel

9 rooms: 297-660 EUR s.i.
5 suites: 550-800 EUR s.i.


Atrio Restaurante Hotel

Menus 139-149 EUR s.i.

Check restaurant details

Terminology : t. = tax - s.n.i = services not included - s.i = services included


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.

How do you go about selecting your ingredients?

We work with local producers in each region. I especially like the vegetables that come to us from the Autonomous Community of Extremadura, a region famous for its wild asparagus and truffles.

What is your Chef’s secret to preparing your star ingredient?

I have a preference for wild vegetables, with their strong, powerful flavors that evoke the forest or pastures. One of my favorite recipes at the moment is egg poached with olive oil and served with wild mushrooms and asparagus, topped with tender truffles.

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