Venta Moncalvillo

A blacksmith in the kitchen? Chef Ignacio Echapresto proves that anything is possible, because one day he decided to change his profession and... He succeeded in leaving the anvil behind in favour of the cooker! Here, in a tiny village, the chef and his brother (Carlos, who runs the dining room and the wine cellar) have restructured the proposal from a sustainability perspective to give more prominence to the vegetable garden, which is why the experience starts with a tour of it (also, before moving on to the dining room, the chef offers out some snacks). You'll find comfortable spaces overlooking the surrounding green environment and three tasting menus (Senda, the vegetarian Vereda and Camino) that evolve with the season, all based on daily harvests, on what they define as ‘the luxury of immediacy’ and on dishes that try to combine only two or three elements (artichokes, beans, pumpkin, quince, cod, venison, etc.). They have a greenhouse where they germinate the vegetables before planting them in the ground!