San Sebastian-born Jon Ugalde’s comprehensive curriculum includes many years of dedication to the hotel and restaurant industry and, most importantly, the tutelage of acclaimed master chefs such as Martín Berasategui. Jon takes personal charge of managing the kitchens at the Palacio de Samaniego, supervising each and every one of the lovingly prepared, delectable dishes that leave the kitchen. It is a difficult challenge to surprise your customers in the world of gastronomy but we make sure the dishes featured on the menu at the Palacio de Samaniego will earn the enjoyment, admiration and recognition of its guests. As a taster, for example, diners could choose ravioli of marinated tuna with tomato gelée and watermelon gazpacho to then continue with a salad of carpaccio of langoustines and tomato confit with raspberry vinaigrette. Meat and fish form the backbone of the main dishes, with a wide assortment of ingredients such as roast fillet of monkfish on a bed of pisto with an egg-yolk emulsion or baked stuffed pig’s trotters with escalope of foie and a Reinette compote. Mouth-watering desserts round off this culinary offering, which has been accompanied by the outstanding wines that abound in this area; indeed, wine is another aspect that the Palacio de Samaniego pays very special attention to. In short, a truly admirable value for money.