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. Enjoy aperitifs and appetisers around the old well (when the weather allows) and dine in comfortable outbuildings that overlook attractive verdant surroundings. Choose between three tasting menus (Raíces, Hojas-Flores (vegetarian) and Frutos) that change with the seasons and explore the biodynamics of every ingredient. Ignacio Echapresto’s dishes are deliberately low on complexity, hence his desire to combine just two or three ingredients (artichokes, broad beans, quince, cod, venison etc) that allow their flavours to shine through. The splendid wine cellar also includes gourmet mead produced on the property.