We can’t wait to get out of the city, and to visit beautiful places, and where you eat well. And more, now that spring is approaching, and the days begin to be longer. Today, we bring you a great option to make a getaway to San Lorenzo de El Escorial and visit Monty, the new restaurant that the chef Dani Ochoa has just opened in this town in Madrid.
After the fire in the previous premises a few months ago, Dani Ochoa has launched himself alone in this new project that has a new location from where he seeks to maintain and improve the gastronomic experience and discourse based on his naturalistic philosophy and in the culture of kilometer zero.
Located at Calle Don Juan de Austria, 7, the new premises are divided into two areas. The interior has a charming nordic air, highlighting in the decoration the wood, the skins of the leather chairs, and a comfortable and modern fireplace.
Crossing the first zone, it has the greenhouse room, a completely conditioned and closed terrace with views of the Montia orchard. The connection between both spaces is the open kitchen. A large kitchen that is the star of the restaurant and that is located in the middle of the premises, with views of it from both spaces and through which you have to pass to go from one space to another or even to the bathroom.
naturalistic philosophy
In this very natural environment, Dani Ochoa works what is called naturalistic philosophy. A philosophy that began to work in 2012, and that positioned him as one of the pioneers in the zero km culture in our country, to the point that many consider Montia the Spanish Noma.
Pioneers in foraging, naturalism and natural wines, the products they work with in their kitchen are all organic and they come mostly from their closest environment, from bread and butter to meat, mushrooms, vegetables or greens.
All of them come from Miraflores de la Sierra, Colmenar, Cercedilla and other small locations in the Sierra Norte of the Community of Madrid. The excursions through the mountains that Ochoa and the team carry out to go in search of flowers, leaves and aromatic herbs (among many other products), are known and the DNA of the project.
A philosophy and DNA that led Montia and Dani Ochoa to be Revelation Chef at Madrid Fusión 2014 and to obtain a Michelin star in 2015, one year later.
More information | Monty
In Decosphere | The new design of the Casa Mories restaurant is inspired by the work of Lope de Vega