No it took a lot of force so that I embarked on this escapade. So I made my case and given the date of Valencia (full fault) I went to Madrid to make a stop for two days until we were in way to the Ribera del Duero.
With the AVE in half an hour I stood in Madrid on Wednesday 17 March at lunchtime. Well!. He had stayed with my friend Miguel Angel Almodovar that I made a proposal difficult to dismiss: eat a cooked Madrid in Casa Carola. The place is very homely, with tables not too far apart, with a whiff of cooked and you get to the entrance. I go to the table (my lunch companion had not yet arrived) and I left with some flags, onion, bread and a glass of champagne. The truth is that I thanked them cava detailed view of the food but we were going to take (like all other people. Is the food during the week) do not know if got along very well. I hurried up and waited. 
I love when things start well!. 
That night I decide to stay with a friend for dinner at home, quietly, Iberian, good cheese, tomato raf, belly, peaks, accompanied by a wine from the Ribera Pago Senda Misa (sweet, round, elegant .. .). 
The next day my friend had been with Jesus. Came under stress and with little appetite, things work. He suggested going to eat El Olivar de Ayala Andalusian tapas place in Madrid. The restaurant is spacious and well-organized. There are several spaces. As soon as we sat in the room next to the bar to take us a while straws we were hungry. A few minutes later I could not resist asking for a montadito of 'pringá'. The memory of my trip to Andalusia: a kind of pâté made from the remains of the stew. Bodadillitos come two stuffed. We devoured them. Then ask a few anchovies (homemade, with proper boned, salted, as they should be-) to annul its unadorned flavor pleasant salting. We also call a goat cheese grilled with reduction and PX (great!) And on top of pen with mojo picon (tender and tasty Iberian pen with baking potatoes and a spicy salsa mojo picon it. Delightful dish). 
At night, we went to La Gorda in the neighborhood of America to test the cuisine Chinese restaurant, a mixture of Peruvian cuisine and China. The premises are modern, beautiful, well decorated with a warm atmosphere. We are located on a table (the distances are extremely small. Luckily nobody comes to the next table and we are somewhat larger), as we came one petal, came the mencia 2008 (Bierzo) came creamy, tasty and well-integrated . As an appetizer and detail of the house we put a bowl of popcorn a different type that we usually take. They are very rich. Ask a ceviche as a starter (which comes as a carpaccio) happy. Also bring two sauces that bite both warn us (one of which is extremely hot). Another entrant are strips like french fries but they are accompanied by sauces cassava. The entrees are fish wrapper that sauce with vegetables on the plate. Those who said they ate was tasty, although it was no big deal. I ordered a hamburger to his style. I thought it was something special and I found a burger, which was rich but I am disappointed at the plate normal. We were disappointed not to find originality. For dessert we shared a chocolate cake. Perhaps not successful in the dishes. We thought that was. Now if the place is well worth a visit.
The next day we start our old to meet the Ribera del Duero. After driving a few hours and since it was lunch time. After several unsuccessful attempts, we reached the village 16h Carbonero el Mayor, where the bar-restaurant The Twins have a good pity and feed us. We sing the lunch menu but we decided to ask for a letter. The first English soup that looked really neat and a delicious stew. As seconds a crisp and tasty pork and beef tenderloin impressively large (tender, juicy, and the point I like). Unmet ask us a homemade custard and chocolate ice cream with black pine (still licking me to remember). Since we are conducting ourselves with a couple of beers. 
We the people of Onesimus Quintanilla, where we will have to move camp to visit a winery. The hotel is great: on the banks of the Duero passing huge, thunderous, mysterious next to the Fountain Inn Aceña Duero and stunning views of a bridge we have a stone throw away. 
is time for dinner and stayed at the lodge restaurant. The restaurant is elegant, well-dressed tables and a distance between them flawlessly. We put a great Portuguese oil to play with the bread and ask us a Emilio Moro to join us for dinner. As details of the house we put a cream of mushroom with quail egg. We prepared the taste and makes us see that we're going to have fun at dinner. Shared as a starter dish of the trip: a sweetbreads with artichokes. Tasty, delicious flavor. Artichokes in two textures: as steaming, tender flavorful, and other rolled and roasted, crunchy. Certainly a dish ten. As pork entrees and cheek. Both tasty, with no heavy flavors despite the strength of the dishes. On this night we skipped dessert. 
next morning and after a good dessert containing up churros and a home-like cake, we went to the cellar Matarromera . It awaits Ines and next to a small group guides us through the winery, their preparation, their drums, their cellar 'sacred' where they keep several bottles of all vintages, the magnum and other higher capacity bottles of the royal house and also the owner of the warehouses. After entertains us the visit with a tasting of two of their wines, and other parenting Matarromera I can not remember. 
We left the winery and headed to lunch at a roadside inn. Noisy, crowded but we sat down and asked the home menu. We Castilian soup, stews and salads also. Seconds chops and other meats. Homemade desserts but not outstanding and all accompanied by beer. 
That night we dined at our Posada Source Aceña because we have a tasting menu dinner at the contracted price. To start a delicate beef carpaccio and savory. We are the cream of mushrooms the previous day but this time with a poached egg. To continue a fish: fillets of sole with vegetables and a cream background. Really good although the fish is a bit strong. As a duck breast meat dish with a cover fruit tempered. The contrast of warm duck breast with strawberries is really good. All the dishes we dip with Cruz de Alba, 2007, a right bank and accompanying soft without imposing. Curd dessert with honey, fruits and nuts. Tremendous dessert. The truth is that the menu is fantastic but we see something hearty dishes for the length. 
The next day we set off back to Madrid. We stopped at Segovia (what else?) To eat. We try to go to one of the best known restaurants but of course, there are not tables. Along the way we find Casa Vicente a typical restaurant Castilian, decorated with wood, white tablecloths and the whiff of good work in the kitchen. From its extensive menu Segovia see a typical menu and we'll take it. House wine and water for watering. At first a English soup that makes us smile again and forget the fatigue. In the second pig. The writing touches a Jamoncito. Crispy, tender, soft ... rich richer. For dessert, homemade custard. 
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