Iván Cerdeño

Iván Cerdeño's culinary philosophy is profoundly rooted in Toledo, which he considers not merely a starting point but the very essence that orders everything at Cigarral del Ángel. He aims to cook "Toledo de verdad," drawing inspiration from the historic cigarral, the Tajo River, local producers, orchards, and the surrounding Montes de Toledo. This deep connection dictates his ingredient choices, ensuring that only products intrinsically linked to his immediate environment and its history find a place in his kitchen, shunning globalized ingredients that do not resonate with the local landscape. His approach emphasizes the paramount importance of the product and adherence to seasonal availability, which forms the bedrock of his constantly evolving menus. Cerdeño's cooking is a respectful reinterpretation of popular Castilian and Toledan bourgeois recipes, blending historical memory with modern understanding. He believes in mastering traditional cooking methods first before innovating, transforming familiar flavors into "súper entendibles" yet sophisticated dishes that tell the story of his land and its rich gastronomic heritage, including undervalued local produce like game meat. Beyond the plates, Cerdeño places the customer at the absolute center of his operation. His ultimate goal is to ensure every guest feels cared for, enjoys their meal, and leaves with a memorable experience, asserting that a restaurant's true viability rests on customers wanting to return. This ethos extends to his team, which he cultivates with a family-like support system, a value he learned from his mentors and applied alongside his wife, Annika García-Escudero, who co-manages the front of house. He sees the high demands of fine dining as compatible with sound business management, always prioritizing the daily satisfaction of his patrons over external accolades. Cerdeño's technical style is characterized by precision and attention to detail, transforming traditional recipes into elegant and subtle elaborations. He seeks "súper entendibles" flavors while pushing boundaries, often highlighting the "primitive and wild" characteristics of local ingredients, especially game. His dishes are crafted to avoid being overly sweet, offering a refined balance of tastes. His menus are designed as a comprehensive narrative, a "sequence of ADN" that guides diners through Toledo and Castilla-La Mancha. This journey begins with an array of snacks and small tapas, progressing to main dishes. The sequence connects popular Castilian cuisine with the more elaborate bourgeois gastronomy of historical Toledo, incorporating forgotten recipes and local products such as legumes, Tajo river vegetables, river fish, game, and a final "pequeña confitería." Menus typically feature around thirty courses, orchestrated with a precise rhythm to ensure a flowing and unhurried experience. Notable dishes include his highly praised wild boar ("jabalí que roza lo orgásmico"), the "Taco de Jabalí," and partridge in escabeche (perdiz en escabeche), which he enjoys with French fries. He is also recognized for his award-winning jamón croquettes. Ingredients like pine nuts (piñones), game (caza), and mushrooms (setas) are central to his expression of Toledo's culinary identity. His heritage in bollería (pastries) through his grandparents' churrería hints at his expertise in sweets like buñuelos, torrijas, and leche frita.

Mentored by Pepe Rodríguez Rey, Joan Roca, Koldo Rodero, Andrew Turner, Alajmo brothers.