Daniel Ochoa

Chef Daniel Ochoa's culinary philosophy is a profound ode to naturalism, deeply rooted in the rugged landscape surrounding San Lorenzo de El Escorial. His ethos is driven by a quest for "emoción," moving beyond conventional culinary comfort to embrace the imperfections and raw beauty of nature. Ochoa views ingredients not as mere components but as elements to be elevated through "rara armonía," seeking an intrinsic balance that often transcends traditional hierarchies of noble versus common ingredients. This approach extends beyond the plate to the entire Montia experience, where the architecture, the team's shared passion for the outdoors, and the wine selection all coalesce into a singular, authentic vision. Ingredient sourcing is the cornerstone of Montia's identity. Ochoa and his team are renowned for their "foraging" expeditions into the Abantos mountain, a practice that, while idealistic, is a genuine act of faith for the restaurant. While local nature provides a significant portion—from mushrooms and truffles to wild aromatics—supplementary ingredients are carefully sourced from nearby areas in the Sierra Norte de Madrid, such as Miraflores de la Sierra, Colmenar, and Cercedilla. There's also a small on-site greenhouse-like garden, allowing guests to witness and even select some produce. The daily "expedition to the field" ensures a menu that is not only seasonal but also reactive to unexpected "hallazgos"—discoveries that spark immediate creativity. Ochoa's overarching vision is one of unwavering commitment to this hyper-local, natural, and spontaneous kitchen. After a devastating fire, he boldly re-established Montia, reinforcing its fundamental pillars: environmental commitment, exclusive use of natural and seasonal products, and deep respect for tradition. He is an "atypical chef" who shuns the media spotlight, finding inspiration in his life in the countryside. His direct, spontaneous, and natural cuisine aims to leave a personal mark on each preparation, offering a distinctive and original experience that pays tribute to the surrounding nature. This holistic belief extends to his pioneering dedication to natural wines, which are not merely paired but are an integral part of the dish, enhancing and being enhanced by the food—a conviction he boldly states: "Montia will be like this or it won't be." Chef Ochoa's technical mastery is characterized by a "salvaje" (wild) yet refined style, balancing rustic honesty with precise execution. He elevates humble foraged ingredients through sophisticated techniques like elaborate escabeches, preserving seasonal bounty such as wild mushrooms to be paired unexpectedly with game. His approach to flavor is one of "concordancia," where elements, regardless of perceived value, achieve a collective "plenitud." This is exemplified by his radical integration of natural wines, which he even produces himself, into the culinary narrative, believing "Que el vino mejore al plato y viceversa" (that the wine improves the dish and vice-versa). Plating at Montia, while reflecting the natural world, often reveals an artistic sensibility, creating "pequeñas obras de arte" in specific chromatic palettes, such as the yellow and orange tones of chanterelles with pumpkin hollandaise. The kitchen operates with a "vertiginous" pace of menu evolution, adapting daily to foraged finds. Technical elements include slow-cooking, meticulous maceration (e.g., chalotas in egg mixture overnight), and even experimental aging of natural wines using the "sol y serena" method in damajuanas. A distinctive element is the restaurant's commitment to "cocina abierta" (open kitchen), making the culinary process part of the diner's experience. Among Montia's most legendary signature dishes are: * **Niscalo escabechado con velo de caza mayor y morteruelo de perdiz crujiente de ajedrea y pimienta**: A masterclass in preservation and harmonious pairing of foraged mushrooms with robust game. * **Callos**: A revered "star dish" presented in a "doble pase," initially as an albóndiga (meatball) and subsequently in its canonical form with tripe and trotters, notably revised with a crispy omasum (librillo) chip. * **Tortilla de chalotas y angula de monte, jugo reducido de gallina y trufa**: Demonstrates a deep understanding of flavor extraction and infusion, featuring overnight maceration for sweetness. * **Corzo cocinado con hoja de la higuera Cabrahigo**: An exquisite example of integrating local flora, cooking game with leaves from a specific fig tree, highlighting his connection to the immediate environment. * **Albóndiga 'rabitos de cerdo' embutida con salvia y pimienta en salazón, parmentier de garbanzo y col**: Described as tasting "a puro monte," this dish embodies his rustic yet refined approach to using overlooked ingredients.