Madrid Fusión


Cooking with the cycles of the moon

Working according to the influence of the moon and following the principles of biodynamic agriculture are part of the path on which Venta Moncalvillo journeys.

Echapresto’s cooking is rooted in produce from the vegetable garden, and the way it is grown is an important part of the philosophy behind the food he offers. At Venta Moncalvillo, the moon and the principles of biodynamic agriculture are key for designing the restaurant’s menus that change every time there is a full moon, and which showcase the best of what Nature offers in each phase. 

We’ll learn how Ignacio Echapresto works to make village food that is committed to and respectful of the environment, and is always linked to the landscape and his surroundings. 




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