Located in the heart of San Lorenzo de El Escorial, just over 10 minutes from the famous monastery, the chef Daniel Ochoa proposes dishes based on local produce prepared using bold signature culinary techniques that earned Montia a star in the 2015 Michelin Guide, which the restaurant lost in 2021 following a fire in the previous premises but has been re-awarded in the 2023 guide. It also has two Repsol Suns.
The restaurant is divided into two areas, an indoor area with a Nordic feel that can seat up to 14 people, and crossing through this first area, there is a fully conditioned conservatory and enclosed terrace with views over the Montia kitchen gardens. This area can seat up to 18 people. The connection between the two spaces is the open kitchen, the heart of this restaurant, situated right in the centre.
As for the cuisine, Montia has been working since 2012 to position itself as a pioneer in the art of foraging, naturalism, and natural wines. The produce they use is all organic and mostly sourced locally, from its breads and butter to the meat, mushrooms and vegetables it serves. The ingredients are sourced in Miraflores de la Sierra, Colmenar, Cercedilla and villages in the Sierra Norte region of Madrid.
The restaurant has two menus that change almost daily, depending on the ingredients available: Montia Menu and XL Menu, along with optional pairings.
