Seeing, living and savouring Palencia through its surroundings
We choose to cook with the products that our land indulge and pamper us, observing the ocean in the distance, from the praise of our Montaña Palentina, Los Paramos y Valles, Tierra de Campos and El Cerrato.
ocinamos con los productos que nos regala nuestra tierra observando la mar a lo lejos, desde el elogio de nuestra Montaña Palentina, Los Paramos y Valles, Tierra de Campos y el Cerrato.
#CocinaDeTerra is the element through which our essence revolves. It is our origins that give meaning to our cuisine.
Terra Palencia has been awarded a Sun by the Repsol Guide 2021 and selected as Bib Gourmand by the Michelin Guide 2021.
Roberto Terradillos
I was born in Palencia in 1986, and I have to admit that ever since I was a little boy, my greatest distraction has been to surround myself with pots and recipe books. I graduated as a kitchen technician at the Ntra Hospitality School. Lady of Guayente, in the Aragonese Pyrenees, and consolidated my training, throughout my first years as a professional, in the kitchens of restaurants of international reference such as El Hermit (1*), El Celler de Can Roca (3*), Akelarre (3*), Nerua (1*) or Fat Duck by Heston Blumenthal (3*) in London. Head chef since 2014, I will like to highlight the renewal of the Michelin Star in the last two restaurants I have been to, El Serbal, in Santander, and Tierra, located in the Hotel Valdepalacios, a Relais&Chateaux in Toledo.
Make yourself at home
Terra Palencia has been conceived with the idea that our customers feel at home. Three differentiated spaces decorated in natural tones, just without stridencies. Green in its different shades and wood as the main material are the colours chosen in order to our customers the soul of Roberto’s kitchen.
La Barra de Terra, with a relaxed and informal atmosphere, where you can enjoy a good selection of traditional dishes and accompany them
The main room, where the bench that frames a good part of the room is the main element, is designed for both couples and small groups. The separation between tables brings intimacy to our diners while enjoying a special soirée.
The third space, baptised as “The chef’s table”, is reserved for a total of 16 people with a large window that connects the room with the kitchen. A whole show for those curious who want to observe how each of the dishes that they are about to taste are being prepared.
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