Miguel Ángel de la Cruz interview

“Using locally sourced products allows us to create a unique and personal recipe collection.” 

Since the beginning of the year, the kitchen at the restaurant of Castilla Termal Monasterio de Valbuena has been led by Miguel Ángel de la Cruz, a renowned naturalist chef and owner of La Botica de Matapozuelos (Valladolid), wich holds prestigious recognitions such as Best Chef of Castilla y León, two Repsol Suns, a Michelin Red Star, and a Michelin Green Star. Today, in our Alter Eco section, we get to know this exceptional professional a little better.

How does one earn a Michelin Green Star?

The Michelin Guide has only recently introduced this distinction, which recognizes restaurants that operate in environmentally respectful ways. At La Botica de Matapozuelos, we’ve always worked with that philosophy, which is why we were included in the first selection of restaurants to receive this award.

What qualities or characteristics of your cuisine made this possible?

We practice natural cooking, based on local ingredients, making the most of the natural resources our surroundings provide.

What has this award meant to you?

It was a recognition of our approach and something I received with great joy. From the very beginning, we’ve stayed true to this concept, and having that acknowledged is always deeply rewarding.

Since January, you've been leading the culinary offering at Castilla Termal Monasterio de Valbuena. What does your approach bring to the spa hotel experience?

We aim to incorporate a culinary concept that highlights locally sourced products, shaping a complete experience where sustainability and respect for the environment are the top priorities.

What changes have you introduced so far?

In these initial stages, we're focusing on building a network of small local producers and developing a recipe collection based on their products. There’s still a lot of work ahead, and the entire kitchen and dining room team at the spa hotel is fully committed to this mission.

Proximity and zero-kilometer products are already key values at Castilla Termal Monasterio de Valbuena. What do they bring to a fine dining restaurant like this one?

Using locally sourced ingredients allows us to create a recipe collection with true personality. This spring, we’ll begin working with the first produce from the hotel’s monastery garden, which will give us access to vegetables, fruits, and herbs that go directly from garden to plate. That’s always a luxury.

Your cuisine is known for its innovation and experimentation, but interestingly, through the lens of tradition and what’s nearby. How did you come to see the local as a source of uniqueness?

Because many ingredients that are part of our gastronomic heritage have far more potential than we traditionally realize. By studying these products and applying modern cooking techniques, we can give them a new culinary value.

You make it clear that it’s possible to cook with awareness, with principles, with values…

Like any other discipline, cooking can be infused with values and principles, it all depends on the people behind it. In our case, we are respectful of both our environment and our guests, for whom we work. Our cuisine is honest, straightforward, and natural, without unnecessary frills.

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And with artistry, with aesthetic sense. How important is it that what we eat also appeals to the eye?

It’s certainly important to be mindful of plating and the visual presentation of a dish. It should always go hand in hand with flavor.

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The Tantum experience offered by Castilla Termal is a complete one, designed to engage all the senses. Would you say your dishes can also be enjoyed in this way?

Absolutely. Any dish has the potential to engage all the senses: from textures and temperatures to flavors, every element comes together in the tasting experience.

Let’s imagine we’re at the restaurant of Monasterio de Valbuena right now. What would you recommend?

I’d recommend you enjoy the beauty of this incredible space and let our dining room team guide you, so their time at the restaurant becomes a truly unique experience.