Charolais

Bodega Restaurante Charolais, founded in July 1994 by Florentino Morillo Doblas, offers a blend of traditional Basque and Andalusian cuisine with innovative influences. The menu highlights fresh market products, combining refined classical techniques with family recipes from Humilladero, Andalusia. Signature dishes include Milhoja de solomillo ibérico with caramelized apple and goat cheese, Kokotxas de merluza in green sauce, and Confit de pato al Pedro Ximénez enriched with pine nuts, prunes, and raisins. The kitchen is led by chefs Juan Ojeda Lanzas and Jose Francisco Orsiel Cabeza, who uphold high culinary standards. The restaurant features a warm, inviting atmosphere with multiple cozy corners and an adjoining tapas bar, offering a modern ambiance. An Andalusian-style glazed terrace lush with vegetation extends the dining experience outdoors. Bodega Charolais also hosts private events with a dedicated room and live music options. Its notable cellar provides a broad selection of reasonably priced wines. The establishment is listed in the Michelin Guide and maintains a focus on quality, tradition, and hospitality.