Quinto Cecilio is a tribute to our land. Julio César Lospitao makes his cuisine a fusion of flavors and textures that take you down the paths and paths of classical Spain. A trip to the past, where the kitchen team takes its style to the climax of traditional gastronomy, with a touch of haute cuisine. An overwhelming mix where the 5 senses merge.In Quinto Cecilio, the raw material of the land of Extremadura predominates, our gastronomy is based on linking all the points of the Spanish geography to emulsify and create our own gastronomic style.
It was not necessary to go to Valencia, Julio César made his handicap his strength. Quinto Cecilios specialty is its rice dishes, elaborated with optimal precision, including rice with Extremaduran free-range chicken and rice with field hare. Rice dishes from the land of the sea, only from the sea, are rice with shrimp and rice with lobster, with touches of sea breeze and Roman amphitheater sand.
27 years of constant improvement around the kitchen
Authenticity with its own stamp
Julio César Lospitao has an authentic personality that has guided his path with a very clear direction. You can only enjoy his cuisine at Quinto Cecilio because he enjoys being creative mixing the most traditional food with the most innovative.Our Chef
27 years of hard work as manager of the business and with qualities that make him a great connoisseur of the hotel industry since since he was eighteen years old he has had to fulfill the mission of continuing a legacy that will undoubtedly set a precedent in some of the emblematic businesses of Extremadura.
Our Sommelier
Daniel Sánchez Lospitao
Daniel is the third generation of this family business, young and with a unique journey where he began his career as a sommelier in London to continue accumulating experiences in Spain working in a Michelin star restaurant.
He has been awarded as the best sommelier in Extremadura and has decided to continue with the family legacy and of course, in the restaurant that saw him born.
His youth, way of transmitting and knowledge mean that every time he approaches a table with his utensils as a sommelier, they become unique moments to live unforgettable moments.
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