Método

The story

Método Teruel: Contemporary Dining with a Michelin Recommendation in Spain

In the heart of Teruel's historic old town, within the UNESCO-recognized Mudéjar city, Método has carved out a distinctive space for itself. This restaurant, recognized by the Michelin guide, describes its cuisine as a fusion of tradition and vanguard, built on a solid foundation of traditional cooking with creative, surprising touches. The Mediterranean flavour that permeates each dish comes from a strict focus on fresh, high-quality ingredients.

Método’s proposition revolves around two star products: Balfegó bluefin tuna and Mudéjar Wagyu. The tasting menu showcases this clearly, with a dedicated seasonal tuna menu that moves through cold, hot, and sweet courses. Highlights include a ceviche of paladar with passion fruit, a ventresca prepared like jamón with focaccia and tuna eye butter, and a heart anticucho cold-smoked with fermented vegetables. The hot section continues the theme with items like a grilled kokotxa with bone-marrow sauce, plum, and pork jowl, and a parpatana grilled with local pickled vegetables. The experience concludes with a tuna cake served with beetroot ice cream.

Beyond the tasting menu, the team offers weekend set menus and options for large groups and private events. The atmosphere inside is described as novel, tranquil, and welcoming — a calm setting in which the produce, always the protagonist, can speak for itself. For a contemporary dining experience in Teruel, Método delivers on its promise of an authentic and memorable meal.