El Doncel
Occupying a low-key space within Hotel El Doncel, Siguenza’s first Michelin-starred restaurant is a wonderful surprise. Chef Enrique Pérez combines extraordinary attention to detail and great wit to produce some of the most impressive cooking in the region, indeed in Spain. Two tasting menus pay homage to the culinary traditions of Castilla-La Mancha, changing daily based on market ingredients. They kick off with tiny, hilariously elaborate, snacks—one bite might include wild boar, dried apricot, and pistachio pâté en croûte. A procession of courses follows, served on custom-made crockery and paired with reasonably priced wines. Subtle flavors abound in salt cod infused with green tea or albóndiga de corzo (game meatball) topped with shaved truffle. Service by maître d’ Eduardo Pérez is a delight, and at the end of the evening Enrique might appear with a signed copy of the day’s menu. A joyful, memorable experience.
Occupying a low-key space within Hotel El Doncel, Siguenza’s first Michelin-starred restaurant is a wonderful surprise. Chef Enrique Pérez combines extraordinary attention to detail and great wit to produce some of the most impressive cooking in the region, indeed in Spain. Two tasting menus pay homage to the culinary traditions of Castilla-La Mancha, changing daily based on market ingredients. They kick off with tiny, hilariously elaborate, snacks—one bite might include wild boar, dried apricot, and pistachio pâté en croûte. A procession of courses follows, served on custom-made crockery and paired with reasonably priced wines. Subtle flavors abound in salt cod infused with green tea or albóndiga de corzo (game meatball) topped with shaved truffle. Service by maître d’ Eduardo Pérez is a delight, and at the end of the evening Enrique might appear with a signed copy of the day’s menu. A joyful, memorable experience.
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