pág 3 pág 5 Celebration of religious weddings. pág 7 pág 9...Unique wedding venue. L`Orangerie...

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Index

The words of the Director.

Presentation of the hotel.

Celebration of religious weddings.

Celebration of civil weddings.

Unique wedding venue. L`Orangerie and the workroom.

Unique wedding venue. Refectorio.

Novicios menu.

Converso menu.

Abad menu.

Monasterio menu.

Child menu.

A la carte.

Complete your wedding.

All our menus include.

Bookings and confirmation.

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THE DREAMWEEDING

All the professionals that form part of the team of Castilla Termal Monasterio de Valbuena want to thank you

for your interest in celebrating with us what is undoubtedly one of the most important events of your life.

That is why we put at your disposal all our dedication, e�ort and knowledge, as well as the best gastronomic

o�er, so that you, as well as your guests, enjoy the wedding of your dreams.

Attentively

Director of Castilla Termal Monasterio de Valbuena.

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CASTILLA TERMAL Monasterio de Valbuena rests on the walls of the best-preserved Cistercian monastery

in Europe, built in the 12th century. It was the first 5-star spa in Castilla y León.

It was founded in 1143 but in 1151 it was adhered to Cistercians and was inhabited by monks until the disentailment

process. In 1931 was declared National Historical-Artistic Monument.

Situated in a unique setting, right in the heart of the Ribera del Duero area, in the town of San Bernardo, the

hotel has 79 rooms all of them are senior (Double, Deluxe, Junior Suite, Special Suites and Count's house).

The thermal area is over 2,000 m2 and has 16 treatment cabins, several thermal pools and contrast circuit

recreates the 13th century Treasure Chapel, also known as La Capilla de San Pedro (situated in the church

of Monasterio de Valbuena).

“HISTORIC WALLS, ANCIENT VINEYARDS, NEW WATERS, ALL IN THE PRIVILEGED SETTING OF

RIBERA DEL DUERO”

CASTILLA TERMALMONASTERIO DE VALBUENA

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RELIGIOUS WEDDINGSUNIQUE WEDDING VENUE

The entire surroundings feature the exclusivity of being able to celebrate your wedding in the best conserved

12th century Cistercian monastery in Europe.

*Booking and management of timetables and dates for such ceremonies will be conducted by the bride

and groom directly with the parish priest of the Church.

THE CHURCH. SANTA MARÍA DE VALBUENA

Santa María de Valbuena church, from the 12th century, with its surprising size and ornamentation, which

reflects its architecture. Built in stone, fitted with a Latin cross, three naves and a headboard composed of

five apses.

CIVIL WEDDINGSUNIQUE WEDDING VENUE

HISTORIC AREA:

MONASTERY CLOISTERS.

Singularly beautiful Cloisters dating from the first half of the 13th century. Booking: €1.100

L’ ORANGERIE.

Outdoor space situated in the area of the former guest quarters of the Monastery, with spectacular views

overlooking the Ribera del Duero. Booking: €800 VAT including VAT.

THE WORKROOM.

Architectural gem of the Monastery. One of the oldest parts of the building, whose space is used as a

workroom for the monks who live there. Booking: €800 including VAT.

All spaces include:

Head table.

Loudspeakers and technical assistance.

Red carpet.

Reception chairs.

Lectern.

Floral decoration on signing table.

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UNIQUE WEDDING VENUE

YOUR DAY

THE ORANGERIE. Historic area.

Outdoor space situated in the area of the former guest quarters of the Monastery, with spectacular views

overlooking the Ribera del Duero.

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THE WORKROOM. Historic area.

Architectural gem of the Monastery. One of the oldest parts of the building, whose space is used as a

workroom for the monks who live there. This room is particularly recommended for celebrating the

reception.

UNIQUE WEDDING VENUE

FOR YOUR DAY

REFECTORIO. Historic area.

The ancient Cistercian monks’ dining room, a rectangular room that stands out as an

architectural element due to its pointed barrel vault.

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CLAUSTRO DEL MONASTERIO. Historic area.

Interior courtyard considered the heart of the monastery with stunning views and where the

architecture of the building is the protagonist. Booking: €10 per guest.

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WELCOME COCKTAIL: (duration of 1 hour and 15 minutes)

Diced marinated tuna, pickled onion and olive oil.

Octopus with La Vera paprika and potato foam.

Asian-style salmon tartar.

Seared scallop with strawberry and hollandaise sauce.

Seasonal vegetable soup.

Tomato and strawberry gazpacho.

Mini roll with duck ham, caramelised onions and foie.

Cone of Caprese salad with anchovies.

Crunchy parmesan cheese with oregano.

Grissini breadsticks with ‘Cecina’ cured meat from León.

Foie bonbon with creamed figs.

Floral decorations included for cocktail and banquet tables.

Background music included during the cocktail reception.

MENU:

Seafood bisque with langoustine tails.

Hake in a clam sauce with sweet onion sauce.

Cava and lemon sorbet.

Traditional style suckling pig with garden salad.

4-chocolate delight with caramel ice-cream with fleur de sel and passion fruit cream.

WINERY: white wine D.O.Rueda, red wine D.O. Ribera del Duero Crianza, Sparkling, tea and co�ee.

2 hours of open bar and music.

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WEDDING MENU €169 Minimum 120 guests

Orange duck magret.

Boletus, tru�e and parmesan risotto.

Mini ‘lechazo’ (lamb) skewer from Castilla y León.

‘Torreznos de Soria’ pork scratchings with rustic bread.

Mini cuttlefish burger with ali-oli.

Yakitori chicken skewer.

Fried fish with Andalusian-style marinade.

Classic mini burger with smoked cheese and BBQ sauce.

Crispy prawns with kimchi mayonnaise.

Hot dog with guacamole and potato chips.

Assortment of croquettes (Iberian ham, cod and boletus mushrooms).

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Floral decorations included for cocktail and banquet tables.

Background music included during the cocktail reception.

MENU:

Mixture of tender sprouts, confit cod and roasted peppers.

Mandarin sorbet with a splash of vodka.

Slow-cooked shoulder of boneless suckling lamb.

Pine nut cake with ice cream.

WINERY: white wine D.O.Rueda, red wine D.O. Ribera del Duero Crianza, Sparkling, tea and co�ee.

3 hours of open bar and music.Assortment of croquettes (Iberian ham, cod and boletus mushrooms).

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CONVERT MENU €179MINIMUM 120 PEOPLE

Orange duck magret.











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1 jamón ibérico de Bellota Reserva cortado a mano por maestro cortador, acompañado de tostas de pan artesano y tomate kumato.

Música en vivo durante el cóctel.

Decoración incluida para las mesas de cóctel y banquete.

ABAD MENU €199MINIMUM 120 GUESTS

Orange duck magret.











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MENÚ:

Vieiras y langostinos gratinados con sabayón de vino de Oporto en lienzo de setas y puerros.

Lubina en cama de tirabeques y jamón ibérico con salsa de ajo dulce.

Sorbete de mango.

Milhojas de solomillo, foie y duxelle de setas con patatas confitadas.

Tarta de chocolate con texturas de té y helado de chocolate blanco.

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BODEGA: Vino blanco D.O. Rueda, Vino tinto D.O. Ribera del Duero Crianza, Espumoso, Café e infusiones.

3 horas de barra libre PREMIUM y música.

Incluido 1 autocar de 55 plazas con una i/v en un radio máximo de 50km en bodas a partir de 120 comensales, y 2 para

bodas de más de 200.

MONASTERY MENU €219MINIMUM 120 PEOPLE













1 Reserve acorn-fed Iberian ham, , hand-cut by master butcher, accompanied by toasted home-made bread and Kumato

tomato.

Live music during the cocktail reception.

Mojito island.

Decorations included for cocktail and banquet tables.

Orange duck magret.











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MENU:

Lobster, avocado, tomato, lime vinaigrette and mango salad.

Sea bass with seaweed chimichurri and celeriac.

Martini Royale sorbet.

Traditional roast "churro" suckling lamb with garden salad.

Selection of mini desserts.

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WINERY: White wine D.O. Rueda, red wine D.O. Ribera del Duero Crianza, Sparkling, Tea and co�ee.

3 hours of PREMIUM open bar and music.

Late-night snacks: mini Iberian ham and Spanish omelette baguettes.

Candy bar.

One of the most special suites for your wedding night.

Includes a 55-seat bus and return journey within a maximum radius of 50 km for weddings of 120 or more guests, or 2 buses

for weddings of more than 200.21

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CHILDREN'S MENU €49UNDER 12-YEAR-OLDS

STARTER to choose from:

- Slices of Iberian ham with crunchy cheese.

- Assortment of Iberian cold meats.

MAIN COURSE to choose from:

- Free-range chicken breasts with cheddar cheese au gratin served with diced potatoes.

- Beef fillet escalopes with chips.

- Suckling lamb cutlets with potato wedges.

WEDDING DESSERT or a scoop of ice cream.

REFRESHMENTS:

Water and soft drinks.

*Free children's cocktail.

If children's entertainment is needed, consult availability and prices with our comercial department.

STARTERS:

Boletus and tru�e cream, with an egg cooked at a low temperature.

Strawberry salmorejo with langoustine tails.

Seafood bisque with lobster meat.

Avocado, prawn and scallop salad.

Prawn timbale with a peach Bloody Mary.

Scallops and prawns au gratin with sabayon of port wine on a bed of mushrooms and leeks.

Mixture of tender sprouts, confit cod and roasted peppers.

Cured foie with Valdeón cheese and reinette apple in di�erent textures.

Lobster, avocado and tomato salad with a lime and mango vinaigrette.

1/2 grilled lobster, bouquet of green shoots, wild asparagus and tomato concassê with pine nuts.

Grilled lobster, mosaic of vegetables and mango.

Rocket, grilled octopus, Soria torrezno (pork scratchings), onion chutney and mustard honey.

Butterfish, palo cortado sherry parsnip and pickles

FISH:

Bilbao-style turbot with broccoli florets, mangetout and Iberian ham.

Hake in a clam sauce with sweet onion sauce.

Cod, txagurro crab cake cream, clams and prawns.

Wild sea bass with seaweed chimichurri and celeriac purée.

Sea bass on a bed of mangetout peas and Iberian ham with a sweet garlic sauce.

WELCOME COCKTAIL 22 COCKTAILS REFERENCE (duration of 1 hour and 15 minutes).

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YOUR WEDDING A LA CARTECREATE YOUR WEDDING A LA CARTE, ADAPTING THE MENU YOU LIKE THE MOST OR CREATING YOUR VERY OWN.

Monkfish, prawns, American sauce and pine nuts from Pedrajas.

Hake, garlic sauce and Iberian ham.

Ajoarriero cod with vegetables and caramel.

APPETISERS:

Imperial Mandarin and Campari; Lemon with cava; Martini Royale; Green apple; Red berries; Mojito; Ribera del Duero or Rueda

wine; Passion fruit and mint.

MEAT:

Fillet steak mille-feuille, foie and mushroom duxelle with confit potatoes.

Glazed veal cheek with grapes and tru�e parmentier.

Slow-cooked shoulder of boneless suckling lamb.

Traditional style suckling pig with garden salad.

Suckling pig with sweet potato to�ee and cassis sauce.

Beef fillet with grilling salt, vegetables and glazed shallots.

Traditional roast "churro" suckling lamb with garden salad.

Medallions of beef fillet with apple and Ribera del Duero textures.

Iberian pork shoulder, sautéed pumpkin with shiitake and coated in stout.

DESSERTS:

Pine nut cake.

Taste of Chocolate with a raspberry centre.

Dark chocolate mousse, Tahiti vanilla cream and to�ee.

Almond nougat mousse with orange cream and orange blossom water.

Cheesecake: Cream cheese mousse with raspberry jelly and red wine, pine nut mousse sponge and creamy cheeseaccompanied with the ice cream of your choice.

4-chocolate delight with caramel ice-cream with fleur de sel and passion fruit cream.

Cheesecake with raspberry and red wine jelly.

Selection of mini desserts. 25

SUSHI AND SAKE ISLAND. Price per guest: Consult the marketing department.

RICE ISLAND. Black rice/ seafood "a banda" rice/ vegetable rice. Price per guest: €5

HAND-CUT ACORD-FED IBERIAN HAM Price per ham €700. Price of 2nd ham: €600 (We recommend 1 ham per 100 guests)

ARTISANAL CHEESE ISLAND. Selection of artisanal cheeses from Castilla y León. Price per guest: €6

OCTOPUS ISLAND. Show-cooked Feira-style Octopus. Price per guest: Consult the marketing department.

CHARCOAL GRILLED LAMB SKEWER ISLAND. Price per guest: €15

MONASTERY CONFECTIONERY ISLAND. Made up of a variety of delicious desserts. Price per guest: €8.

BEER ISLAND. Customise it with your favourite beers. Price: €4/guest

WELCOME GLASS OF CHAMPAGNE ON ICE. Additional fee: €6/guest

WELCOME GLASS OF APEROL SPRITZ. Additional fee: €6/guest

MOET CHANDON ISLAND. Additional fee: Consult the marketing department.

MOJITOS OR DAIQUIRI ISLAND for the cocktail reception and open bar. Price per guest: €6/guest.

CANDY BAR. Additional fee: €290.

PHOTOCALL. Availability and price: Consult the marketing department.

Late-night snacks: Mini Iberian ham and Spanish omelette baguettes or garlic soup and Soriano torreznos (pork scratchings). €5/guest.

MONASTERY CONFECTIONERY ISLAND. Made up of delicious monastic desserts made in the kitchens of the Santa María de Valbuena Monastery. Price: €8/guest.

MASTER OF CEREMONIES. Additional fee: €450.

DJ. 2 hours of travelling disco: €590. Supplement per extra hour: €180/hour

OPEN BAR First 2 hours of open bar: €20/guest First 2 hours of Premium open bar: €30/guestSupplement per extra hour: €8/guest. Supplement per extra hour (PREMIUM open bar): €12/guest. Until 04:30am.

COMPLEMENT YOUR WEDDINGIDEAS FOR THE COCKTAIL RECEPTION

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OUR MENUS INCLUDE

Your wedding night in one of the spectacular Junior Suites at the Monastery with a king-sized bed and

VIP service of Cava and fruit dipped in chocolate.

Possibility of late check-out until 4:30pm. (only for weddings celebrated on Saturdays and (subject to

availability).

As a thank you for choosing to spend your special day with us, we'll give you a gift voucher to enjoy

our thermal pool and contrast circuit, located in a replica of the San Pedro Chapel of the Santa María

de Valbuena church.

Guests get a special rate for accommodation and breakfast, with a 10% discount o� of our best rates

available for a maximum of 10 bedrooms for 1 night.

Exclusive use of the unique and historical areas of CASTILLA TERMAL Monasterio de Valbuena for a

wedding photographic reporting.

10% discount on treatments for all your guests (valid for 1 year counting from the day after the wedding)

10% discount on beauty treatments for the bride or groom.

Tailor-made estimate for any complementary service required for your Wedding day.

Your wedding reception is exclusive, we only celebrate one Wedding per day.

Free tasting for 6 people for receptions of 100 or more guests from Monday to Thursday.

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Cloakroom service.

Bathroom amenities.

Guest reception.

Floral decoration of the cocktail and Banquet.

Table d'hôte menus, seating and place cards.

Organisation and guidance.

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