Max. 80 / 120 guests
Spanish, English, French, German, Italian.
We are committed to the environment and work towards sustainable tourism.
That is why we are taking measures in this direction. More information
At Jardines de Villanueva, we are committed to biodiversity conservation and local development in Villanueva del Río Segura, in the Ricote Valley. Our slow-food cuisine is rooted in local produce, regional traditions, and a welcoming atmosphere that invites guests to enjoy the experience in a relaxed and intimate setting.
1. Local Produce and Tradition
We are dedicated to a locally sourced cuisine based on local and zero-mile products, featuring traditional ingredients such as citrus fruits and dishes grilled over a fire fueled by fruit tree wood. As we explain the menu, we share the local origins of the products and their connection to the culture and cuisine of the Ricote Valley, and we also encourage guests to purchase some of the products used in the restaurant, such as olive oil.
2. Reduced Environmental Impact
We implement energy efficiency and resource-saving measures through LED lighting, prioritizing natural ventilation, and raising awareness about responsible water consumption. Additionally, we promote a circular economy by reusing organic waste for composting and utilizing ash and coffee grounds in vegetable gardens linked to the restaurant, while reducing single-use plastics through biodegradable options and reusable containers.
3. Conservation and living culture
We revive and promote local traditions, such as the use of embers under the tables to warm diners in winter, explaining their origin and cultural value during the dining experience. We also lead the revival of the White Orange in partnership with Huertica de Macu, a traditional Murcian variety at risk of extinction, linking cuisine with the conservation of agricultural heritage.
4. Local development?
The restaurant is part of rural development and sustainability initiatives alongside organizations such as FADEMUR, and operates under a sustainability plan aligned with the 2030 Agenda and the SDGs. Additionally, we create artisanal products and souvenirs inspired by the Ricote Valley, support local crafts, and collaborate with local businesses to generate synergies and strengthen the regional economy.
Open map Villanueva del Río Segura (Murcia), España
A family-run restaurant opened in 2022, located in a landscaped rural setting in Villanueva del Río Segura, in the heart of the Ricote Valley (Region of Murcia). It combines dining with its surroundings to create an experience where cuisine blends seamlessly with the natural and social landscape of the area.
The concept is SLOW CUISINE: they limit capacity and avoid set meal times to ensure a leisurely, high-quality experience. The chef herself comes out to the dining room to explain the dishes and the origins of the traditions being revived, such as the use of embers under the tables to warm diners during the winter.
The menu is based on local, zero-mile produce and the traditional vegetable gardens of the Valley: citrus fruits, meats, and vegetables from the surrounding area, all cooked over an open fire using wood from apricot and lemon trees from the restaurant’s own garden. Signature dishes: a platter of Ricote Valley sopaícas (zarangollo, pipirrana, pisto), charcoal-grilled bread with blackberry sauce, migas from the garden, Ricote Valley lemon torrija, paparajote, charcoal-grilled Cieza peaches with a scoop of ice cream, and locally sourced meats grilled over charcoal.
The restaurant also leads the WHITE ORANGE RECOVERY PROJECT, a traditional Murcian variety predating the Berna that is in danger of extinction, in collaboration with La Huertica de Macu (Ulea), reviving not only a nearly extinct tree but also a part of the agricultural and cultural heritage of the Ricote Valley orchards.
Slow cuisine from the Ricote Valley, featuring locally sourced ingredients and dishes grilled over a fire fueled by fruit trees (apricot and lemon trees from our own orchard). Grilled meats (ribeye, lamb, Iberian pork shoulder, poultry), grilled fish (sea bream, sea bass), traditional tapas reflecting the valley’s Moorish heritage (zarangollo, pipirrana, migas, pisto), and homemade desserts. Menu includes allergen information, vegan and vegetarian options, and gluten-free beers.
We offer tasting menus for weddings and events
APPETIZERS
- Cheese platter - €9
- Platter of homemade cured meats - €15
- Iberian ham platter - €15
- Iberian ham and cheese platter - €16
- Grilled bread with olive oil and blackberry sauce - €6
- Scrambled eggs with ham or chorizo - €12
- Vegan scrambled eggs (with vegetables) - €10
- Grilled vegetable platter - €10
- Garden salad - €9
- Sliced tomato with tuna belly and black olives - €10
- Migas de la huerta - €6 per casserole / €9 per serving
- Steamed mussels - €9 per dozen (in season)
- Grilled or Andalusian-style Spanish squid - €15
- Grilled prawns - €18 per dozen
- Shrimp casserole - €10
- Garlic prawn volcano - €18
TOAST
- Sobrasada toast with aged cheese - €4
- Cheese toast with cherry tomatoes on a guacamole base - €4
- Toast with tomato, ham, and quail egg - €5
GRILLED MEATS
(Served with a side of heaping potatoes or vegetables)
- Grilled ribeye / entrecôte - €25
- Iberian pork shoulder - €20
- Grilled chicken - €11
- Grilled lamb - €16
- Grilled lamb ribs - €19
- Grilled pork tenderloin - €18
- Individual grilled platter (chicken, lamb, chorizo, and sausage) - €18
- Grilled meat platter for 2 (chicken, lamb, chorizo, and sausage) - €34
FISH
(Served with a side of mashed potatoes or vegetables)
- Grilled swordfish - €12
- Sea bream - €14
- Sea bass - €14
DESSERTS
- Grilled peaches with a scoop of vanilla ice cream and walnuts - €4.50
- Copa del Valle (chocolate, vanilla, Oreo, dulce de leche, and chocolate cake) - €6.50
- French toast with ice cream - €5
- Grandma's cake - €4
- Calatrava bread - €4
- Egg custard - €4
- Capacity: 80 guests in the indoor dining room, up to 120 including the terrace. Limited seating to ensure a relaxed dining experience.
- Open year-round. High season: February–June. Low season: summer.
- HUB Services: The restaurant offers catering services to HUB members and companies located in the building.
- Accessibility: Access ramps and spacious restrooms
- Reservations recommended (capacity is limited and no walk-ins are accepted).
- A project to revive the White Orange (an ancient Murcian variety predating the Berna variety and currently at risk of extinction) in collaboration with Huertica de Macu.
- In-house production of artisanal jams and souvenirs inspired by the Ricote Valley (mugs, bracelets, earrings), available for purchase at the shop. Participation in craft fairs in nearby towns.
- Ideal venue for events: weddings, baptisms, first communions (capacity 150), corporate dinners, birthdays, bachelor/bachelorette parties, first dates.
Max. 80 / 120 guests
Spanish, English, French, German, Italian.