Ignacio Echapresto

Chef Ignacio Echapresto's culinary philosophy is intrinsically woven with the land and the rhythms of nature, embodying a profound commitment to what he terms "rural cooking." He and his brother Carlos have transformed Venta Moncalvillo into an emblem of this ethos, proudly referring to it as a "casa de comidas" that, despite its two Michelin stars and a Green Star, remains anchored to its roots and past while adapting to the present. At the core of their vision is the restaurant's extensive garden, which Echapresto considers the "alma" (soul) of their proposal. This isn't merely a restaurant with a garden, but rather, it's difficult to distinguish if it's a restaurant with a garden or a garden with a restaurant. This direct connection provides the "luxury of immediacy," allowing them to cook daily with what the earth provides. Their sourcing is hyper-local, with a deep dive into biodynamic agricultural practices. They maintain a valuable seed bank, having spent over a decade recovering and storing more than 250 native seeds, completing the full growth cycle themselves. This commitment extends to using their own compost, managing natural pollinators (like carpenter bees), and understanding the subtle influences of the moon on planting, growth, and harvesting. Echapresto champions sustainability, not just as a concept of 'sustaining' but actively 'regenerating' their habitat. This commitment extends beyond their kitchen, evident in initiatives like 'Cocinas de Pueblo,' which gives a voice and visibility to rural cooks, artisans, and producers. His overarching vision is to elevate this deep-rooted, respectful village cooking to high gastronomy, proving its innovation and creativity while maintaining an unparalleled respect for its surroundings, transforming humble, local products into creations of luxury and glamour. Diners are invited to experience this philosophy firsthand, often starting their meal with appetisers served directly in the vegetable garden, a clear declaration of intent. Ignacio Echapresto's technical mastery is an artful fusion of ancestral wisdom and avant-garde techniques, applied with a profound respect for the natural world. His approach to flavor and plating is dictated by the immediate bounty of his biodynamic garden and the lunar cycles, ensuring products are at their peak and manipulated as little as possible to highlight their inherent quality. His menu structure is a testament to this philosophy, abandoning traditional seasonal menus in favor of a dynamic system guided by the moon. Venta Moncalvillo offers two main menus, "Luna Creciente" (Waxing Moon) and "Luna Llena" (Full Moon), which are re-evaluated and modified every new moon—13 times a year. This rigorous schedule necessitates an intense exercise in continuous creativity, with 4-5 new dishes introduced in each cycle, resulting in roughly 52 new dishes annually. This ensures that the "setas, las verduras y los pescados" (mushrooms, vegetables, and fish) are always served at their most sensitive and appropriate moments according to lunar influences. Echapresto's kitchen operates with a "seedbed to plate" mentality, overseeing the entire life cycle of his ingredients, from germinating native seeds to harvesting. He works closely with his gardener and botanist, Nelu, to calculate planting and harvesting times according to lunar phases. Beyond the garden, his collaborative project, Moncalvillo Meadery, showcases a unique pairing approach using mead, particularly with challenging garden vegetables that don't harmonise well with wine, such as escabeches, asparagus, artichokes, strong sulphurous vegetables like cabbage, or acidic ones like celery. While the text mentions specific produce like "guisantes lágrima" (tear-shaped peas), "pimientos del piquillo," and desserts made with vegetables, it does not name any specific legendary signature dishes by their formal titles, but rather emphasizes the ever-evolving nature of his cuisine based on immediate availability.

Career

• Chef-Owner at Venta Moncalvillo, Daroca de Rioja

Mentored by Rosi (mother).