Venta Moncalvillo
Daroca de Rioja, Spain
⭐2 Stars
The Experience
From Michelin Guide
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.
Unique Things
From Visitor Experiences
Here are three unique and unconventional aspects of the Michelin-starred restaurant Venta Moncalvillo in Daroca de Rioja:
1. From Blacksmith to Chef: A Personal Transformation
Chef Ignacio Echapresto, who runs the kitchen, originally worked as a blacksmith before changing careers to become a chef. This unusual background highlights a remarkable personal journey and determination that shapes the restaurant’s philosophy.
2. The Smallest Village with Michelin Star Dining
Venta Moncalvillo is located in Daroca de Rioja, a tiny village with just about 46 inhabitants, making it arguably the smallest village in the world to offer Michelin-starred dining. This rural and intimate setting is highly unconventional for a restaurant of such acclaim.
3. Emphasis on Sustainability and "The Luxury of Immediacy"
The restaurant focuses heavily on sustainability by using ingredients from its own kitchen garden and the surrounding natural environment. Diners begin their experience with a stroll through the garden, and the tasting menus change daily based on what is freshly picked, a concept they call “the luxury of immediacy.” The cuisine highlights simplicity with dishes combining just two or three ingredients sourced locally, including wild mushrooms and game meat in autumn.
Ingredient Stars
From Visitor Experiences
The most honored and signature ingredients at the Michelin-starred restaurant Venta Moncalvillo in Daroca de Rioja are:
Honey: Central to their culinary identity, honey is used not only as an ingredient but also in their own mead production. The meads, made with local herbs like rosemary, thyme, heather, and heath, are aged in French oak barrels and paired with dishes such as caramelized onion ice cream, beetroot with chive mayonnaise and caviar, and artichokes with Idiazabal and Cameros cheese. Honey’s complexity and sweetness enhance both savory and sweet dishes, reflecting the restaurant’s connection to local terroir and tradition.
Local Herbs (Rosemary, Thyme, Heather, Heath): These herbs are used in the mead production and also influence the flavor profiles of dishes. For example, mead Number 1 is made with rosemary and thyme from Quel, imparting floral and herbal notes that complement starters and salads.
Artichokes: Featured in signature dishes paired with local cheeses like Idiazabal and Cameros, olives, herbs, and potatoes. This dish exemplifies the restaurant’s focus on local, seasonal produce and traditional flavors elevated by modern techniques.
Idiazabal and Cameros Cheese: These regional cheeses are used to enrich dishes, highlighting La Rioja’s artisanal dairy heritage and adding depth to vegetable-based plates like the artichoke preparation.
Seasonal and Organic Produce: Venta Moncalvillo emphasizes sustainability and organic farming, sourcing fresh ingredients from their garden and local farmers. Their tasting menus change with the seasons to showcase biodynamic ingredients, ensuring freshness and a direct reflection of the region’s agricultural rhythms.
These ingredients are significant as they embody the restaurant’s philosophy of combining tradition, sustainability, and innovation, with a strong sense of place and terroir expressed through both food and their unique meads.
Menu & Pricing
Current Offerings & Prices
Tasting Menus
- Lunch Menu (5 courses): €120
- Dinner Menu (7 courses): €180
A La Carte
- Blue Lobster: €95
- Foie Gras: €45
- Wagyu Beef: €65