Todo lo que deja Montia
La fiesta de la vendimia siempre nos recuerda por qué seguimos este camino.
Este año quisimos hacerlo mirando a quienes también lo han recorrido con nosotros: nuestros ex, gente que ha pasado por Montia.
La fiesta de la vendimia siempre nos recuerda por qué seguimos este camino.
Este año quisimos hacerlo mirando a quienes también lo han recorrido con nosotros: nuestros ex, gente que ha pasado por Montia.
Español English La Academia Madrileña de Gastronomía ha otorgado a Montia el reconocimiento como Mejor Restaurante de la Comunidad de Madrid 2026. Lo recibimos con
Para nosotros, el vino natural es una forma de mirar el mundo. Tiene que ver con respetar la tierra, con confiar en quien la trabaja y con aceptar que cada año viene como viene.
Invierno o no, nunca dejamos de salir al monte. El otro día, después de las últimas lluvias, en mitad del camino, nos encontramos con la
Enero y febrero son meses que nos aprietan como cocineros. La despensa cambia de ritmo y ya no vale “tirar de lo que hay”: toca pensar y buscar recursos.
Nos ha costado hablar del otoño este año porque, sencillamente, no ha llegado. Es la estación que más esperamos. Para un cocinero, primavera, verano e
Mucho se ha hablado de la relación de Montia con el mundo del vino y de su apuesta, llevada hasta el límite, por los vinos
Ainhoa y Junior son los creadores de EcohuertoFlow, un rincón fértil en Valdemorillo, a tiro de piedra de Montia, donde cultivan hortalizas siguiendo el ritmo
A media mañana, tras un buen rato recorriendo las viñas, el sol apretaba lo suyo. Encontramos refugio bajo el pino Castrejón, del que dicen en
Dani nos comparte su visita al Valle del Loira donde asistió a las ferias de referencia dedicadas al vino natural.
En Montia seguimos afinando nuestro vínculo con el territorio. A la del huerto, que alimenta de aromáticas la cocina, reforzamos la que llamamos la partida
Mirar el campo para entender su momento; estar atento a su singularidad. Acercarse, tocar, respirar su inmensidad… No hace falta contarlo: si prestas atención, verás.
Ideas are born in Montia from observation and connecting with the environment that surrounds us.
It all started with the phrase, “it is more difficult to make tripe than wine,” with which Julián Ruiz, from the Esencia Rural winery, encouraged
Maps are sometimes not the territory. Montia's cuisine reaches beyond its natural space thanks to our vocation to map its limits.
The Huerta de Abril is a high mountain orchard, located among pine forests at 1,322 meters above sea level in Bustarviejo, a municipality recognized for having the
Little by little, our bond with the territory is gaining ground. We like to see how Montia is created and enriched from the local level and how through these ties it stimulates the economy of San Lorenzo de El Escorial.
Isabel Companys is a ceramicist. From her workshop in San Lorenzo de El Escorial she creates custom tableware for the most prestigious kitchens in our country.
These days, the Sierra leaves behind images that condition our obsessions.
With their cheeses, the Royuela-Campos family achieves such meritorious things as highlighting the primary sector and the roots of rural people.
Between his profession as a jeweler and supplying personalized tableware to restaurants, Carlos Sáez had a chat with Dani one day.
Today, it is me, Dani, who takes over Montia's profile. Today I want to speak here with my own voice. 1 YEAR. Just one year ago
Time for asparagus and wild asparagus, aromatic plants, sprouts, lamb's lettuce, senderuelas, morels, perrechicos, flowers... the long-awaited harvest begins.
In addition to the usual kitchen items, Montia has one more: the vegetable garden.
In this edition's awards, Metrópoli magazine has awarded Montia as the Most Sustainable Restaurant 2024
On our field trips this fall, it was impossible not to let out a “wow!” when we suddenly came across the unique orange flashes of the amanitas.
BERRETES 2020, Godello, Verdeja, Chasselas and Albillo Real. @microbodega_alumbro
The idea of the lack of quality of natural wines is overcome thanks to the work of people like Goyo García for years. The precision
Talking about this champagne @lahaye.benoit Violaine 2017 seems to us a sincere gesture of maturity.
In our manifest vocation for fermented beverages, we miss in Spain a commitment to expanding the field of ciders.
Within our particular commitment to pairing, we find unprecedented harmonies beyond the world of wine. Today we show a ratafia from @maus.art, a
Just as ripe fruit extracts its flavor potential at that moment, we like wines that when made took the grape to
Another line of work that is gaining importance in Montia is that of liqueurs and macerations.
Halfway through the menu, at Montia we introduce a stew. Symbolically, the idea is to offer a new dish in the middle of a new journey,
In today's world, nothing lasts long enough. The new, by virtue of being new, devalues what already exists. This society of fleeting relationships is
At first glance, this Château Lafitte Argile impressed us with its presentation. A resounding commitment to exalting organic products.
This is not the first time we have shown our admiration for the work of our dear friend Mario Ortiz at the Brulée bakery.
Of all our recipes, the best one is perhaps to listen to ourselves every day to know what we need. And that voice calls us to continue creating circles, in a sustainable and supportive way.
After months in the cellar, we tasted it one night. When we uncorked it, the wine created an aromatic explosion on the table like we had never experienced before.
A few days ago, after passing by table three, located next to the garden beds, he noticed that some lovage sprouts had disappeared again…
Montia furniture is one more gesture to raise our voice about our commitment as a society to the environment.
The lines of work in Montia with aromatic and wild plants have numerous ramifications.
There are places and moments that in Montia encouraged our firm commitment to natural wines.
Let's play at painting a plate with the "brushes" that the garden gives us.
Gonzalo, from Sapiens Sostenible, sees his garden in Rivas through the eyes of a chef due to his training.
For Montia, nature is plenitude. It is amazing to see how it expresses itself through the realities it constantly creates.
Today, Kike Prados @kike_prados takes this space to write the post about his own wine.
Gredos is currently considered one of the most vibrant areas in the world of natural wine.
In addition to the usual kitchen items, Montia has one more: the vegetable garden.
Days when our cuisine finds its stimuli in hunting, in slaughtered meat, in preserves and pickles.
Inspiration for recipes at Montia can appear at any time, many times it is born from our experiences outside the restaurant.
Where do the ideas for our recipes come from? Often, they come from tradition…
In collaboration with Carlos Solana, from the Abantos bakery, the bread for the next Caja Montia will be made from the wine of our harvest.
With the recovery of this prestigious distinction, announced last night in Toledo, the San Lorenzo restaurant has completed the reconstruction process after the fire suffered
Leaving the house and turning up the collar of your jacket. Arriving in Montia accompanied by the rain. Lighting the fireplace in your private room. Going out into the countryside:
The Montia 2022 harvest is ready. Grapes, family, footsteps, friends, barrels... a day to remember.
There are rituals that become the heartbeats on which our life is sustained. In Montia, one of those rituals that nourish us in these
We announce the next shipments of the Montia Box. For this occasion, and due to the high demand, we offer the possibility of choosing delivery between two dates
If you are looking for privacy for meetings, we can accommodate group tables in the rooms. Please consult us about your needs.
