Venta Moncalvillo

Chef Ignacio Echapresto’s personal story shows that everything is possible in life, as one day he decided to change professions, swapping his blacksmith’s workshop for a restaurant kitchen. Here, in this tiny hamlet with a population of just 50 inhabitants, the chef and his brother Carlos (who is in charge of the restaurant and the wine cellar) have restructured the cuisine with much more of an emphasis on sustainability and the restaurant’s own kitchen garden - as a result, the experience begins with a stroll through the latter, as well as a selection of snacks, before heading to the dining room. Dine in comfortable outbuildings that overlook attractive verdant surroundings, where you can choose between two tasting menus (Vegetal and Moncalvillo) that change with the seasons and are based around what is picked daily, a process they call “the luxury of immediacy”, and dishes that combine just two or three ingredients (artichokes, broad beans, pumpkin, quince, cod, venison etc). The splendid wine cellar also includes gourmet mead produced on the property.