Montia
Dining at Montia left an indelible mark on me as I was reminded of the inherent beauty in nature and the importance of cherishing the present moment. In a world where life can feel frenetic, this experience provided a sense of grounding and connection to the deeper rhythms of the beautiful nature that surrounds us. I am inspired by the culinary journey Daniel Ochoa crafts in this restaurant. He celebrates the ingredients sourced from the Guadarrama mountains, his backyard, by collaborating with the local farmers and ranchers. Together, they emphasize the imperfections and authenticity of the surrounding nature, infusing their dishes with a rare harmony. Every element, from the mushrooms to the pheasant to the natural wines, vibrates with authenticity. The seasonality, simplicity, and meticulous preparation speaks volumes about the community’s commitment to sustainability and mutual support. Food can be a medium for artistic expression. The attention to detail in every aspect of the culinary journey from the sourcing of the ingredients to the presentation of dishes, speaks to the genuine passion he has for his influence on the future of his community. I was not just tasting flavors and ideas, I was experiencing a moving masterpiece; the way each fish unfolded revealed new layers of complexity and depth. It is moments like these that remind us of the power of food– to awaken appreciation for the simplicity and interconnectedness that surrounds us. Food doesn't merely nourish our bodies; it feeds our souls, nurturing a deeper connection to the world around us.
Stepping into this cozy haven tucked away on the narrow cobblestone streets of San Lorenzo del Escorial enveloped us into a warm space like we were part of the family. The ambiance marries minimalism with rustic charm, creating a space that feels both serene and inviting. At the center of the restaurant is the open kitchen, the heart of the restaurant and the heart of a home, where Daniel Ochoa and his team embrace the ethos of foraging and naturalistic cooking, pioneering a culinary journey that celebrates the land just steps outside the property. The dining room is understatedly elegant, adorned with minimalist decor to allow the ingredients of the plates to shine. The seasonal menus are crafted with care. Daniel Ochoa's passion for the cuisine is palpable in every dish served, a testament to his dedication to simplicity, seasonality, and sustainability. With each bite, you taste not only the flavors but also the commitment to doing things right, to sharing an art, and to nurturing a connection with the earth right around us.
I know your mouth is watering already. Here is our tasting from the menu made for March 31, 2024… Easter Sunday:
Every sense was tantalized. No meal begins without bread and butter: We spread La Cabezuela goat milk butter onto ciabatta made from a blend of rye grain, corn flour, and pumpkin seeds sourced from the Abantos mountains in San Lorenzo del Escorial, Spain. And then this trio set the stage– seductive pigeon croqueta, a macaroon of caraway seed filled with rabbit and snail pate, and a crisp potato drizzled with audacious flair. Next, we savored partridge confit in a puddle of carrot juice and adorned with pickled beet. Following this, the sunflower seed créme crowned with caviar awaited within a fried artichoke flower, while the asparagus and leek surrounded by flower petals beckoned. The passion awakened in the oyster shells, where the french oysters were adorned with rose hips, wild celery sprouts, and green olive pearls. The journey continued with pheasant wrapped in clear cabbage, topped with truffled mushrooms, and then, the heart of a deer drizzled with an eggplant créme. To finish, we tasted a rabbit pancake topped with smoked pork belly, and were ignited by the tender and succulent suckling pig confit. For dessert, we surrendered to temptation: a goat cheese, spinach, and honeycomb ice cream drizzled with golden olive oil; fried butter topped with a cinnamon foam and apple, almond, lemon zest; a sorbet infused with Chanterelle mushrooms and whiskey, and a custard créme of chicharronnes, fennel pearls, and iced strawberry and eucalyptus shavings imprinted pure bliss.
And if you are thinking about the beverage pairings, they were somehow more decadent on the tongue and the body more than the food. We tasted a variety of wines, from red to white, from sparkling to crisp, from rich to sweet, from natural to fortified, all produced in the valleys of regions surrounding Madrid such as Avila, Cantabria, Valencia, Malaga, and Navarra.
Thank you to Daniel Ochoa and this team for respecting us and the world around us. Thank you for appreciating the land that we live on and for teaching others to do so as well.
