Cooking with stars: Versatile

The Versátil Restaurant, located in Zarza de Granadilla, is the result of the effort and passion of three brothers: David, José and Alejandro Hernández Talaván. This restaurant is characterised by its Extremaduran cuisine prepared with seasonal products and a careful and dedicated service. It offers two different atmospheres: the Salón, which is the most elegant and gastronomic, where you can enjoy tasting menus and a varied menu; and the Bodega, a more informal space in the basement, which maintains the quality of service and cuisine in the Versátil style.

Alejandro Hernández Talaván, chef at Restaurante Versátil, was always clear about his culinary vocation from an early age. Trained at the Escuela de Hostelería de Salamanca, he later undertook a trip to the Basque Country to work with the renowned chef Martín Berasategui in Lasarte. In 2017, Alejandro returned to his hometown with a renewed vision, determined to offer in his own establishment a cuisine based on proximity, seasonality and cooked with great honesty.

On 14 December 2021, the Versátil Restaurant in Zarza de Granadilla reached a milestone in gastronomy by receiving its first Michelin star. This prestigious award was presented during a ceremony in Valencia, highlighting Versátil among the best in Spanish and Portuguese gastronomy. The distinction recognised the use of the best products from Extremadura and a gastronomic proposal that pays special attention to presentation and detail. Alejandro Hernández, in the company of his brother and the renowned chef Martín Berasategui, received the recognition, celebrating this achievement that represents the dedication and commitment of the entire team of the restaurant.

La Chinata De la Vera paprika cured egg yolk, La Chinata paprika pearls and air, crispy Iberian bacon and liquid herb salad.

This recipe by chef Alejandro Hernández Talaván of the Versátil restaurant is a tribute to the flavours of Extremadura. It features an egg yolk cured in La Chinata's Pimentón de La Vera paprika, which adds a smoky depth. The yolk is accompanied by pearls and air of the same paprika, adding layers of texture and intensity. The Iberian bacon adds a crunchy touch that contrasts with the softness of the yolk. Finally, a 'liquid salad' of herbs adds freshness and a slight spiciness, balancing the richness of the dish and uniting the symphony of Extremaduran tastes.

For chef Alejandro, the use of ingredients such as smoked paprika is a way of telling its history and roots through its dishes.. Versátil's gastronomic proposal is based on classic and recognisable flavours of traditional cuisine, reflecting the importance of each ingredient so that it "tastes like what it's supposed to taste like" to offer a balanced, clean and honest experience1. These elements are essential to the chef's culinary philosophy, which seeks to enhance local ingredients with care and authenticity, including the region's iconic paprika.