Venta Moncalvillo

“We are located in a very small village called Daroca, in the heart of La Rioja. We serve our guests a unique cuisine, respecting our roots and cooking from bygone memories. We grow our very own fruits and vegetables, we work with elderly local farmers, we run our own cattle farm to preserve a rare local breed, and we have also revived a forgotten Rioja wine. All of our potential suppliers first have to eat in our restaurant, so they can get a feel for our philosophy, the kind of produce we need and the importance of food provenance. We build a mutual relationship based on pride and respect.”

Artichokes from our own vegetable garden, with free-range egg yolk and mushrooms; loin of lamb au jus with spiced aubergine; and Nevera de Moncalvillo.

The Echapresto brothers have achieved a cult status – and one Michelin star – by staying true to their roots. They start their menu experience in their own garden, where they serve the aperitif. Inside the restaurant, the menu is seasonal, with boletus edulis awaiting guests in the autumn, and asparagus making its appearance in spring. Everything is delicately prepared by co-owner Ignacio. Being in La Rioja, wine forms an integral part of the experience, with Carlos handpicking rare and biodynamic wines that will even catch connoisseurs off guard.