A 'ten hands' for the local cuisine in Molino de Alcuneza's 30 years

Staying is not giving up; it's transforming. That was the idea that hovered over the 'Ten Hands' event held yesterday at Relais & Châteaux Molino de Alcuneza (Sigüenza, Guadalajara, one Michelin star and one Michelin green star, one Repsol sun and one sustainable sun), where five nationally renowned chefs came together to champion gastronomy as a tool for rootedness, identity and development for rural areas.

To mark its 30th anniversary, Molino de Alcuneza organized this special edition of 'Diez Manos' (Ten Hands), an event that made cuisine the common thread connecting territories, producers, and gastronomic cultures. Hosted by Blanca and Samuel Moreno, the day brought together José Antonio Medina (Coto de Quevedo), Miguel Carretero (Santerra), Borja Marrero (Muxgo), and Joan Capilla (L'Algadir del Delta), five chefs united by a shared approach to their craft: one that places local produce, the landscape, and the people at the heart of every project.

Far from viewing their projects as an alternative to large cities, the five chefs at this meeting agreed that choosing to remain in their regions is a path to success. This decision transcends gastronomy, becoming a commitment to the people, producers, and traditions that give meaning to each landscape. They all championed a style of cooking that prioritizes the land over immediate profitability and understands gastronomy as a tool capable of generating social, economic, and cultural wealth in their respective regions.

The day was full of symbolism. In addition to the participating chefs, Juan and Toñi Moreno, parents of Blanca and Samuel and the origin of a family story that spans three decades, witnessed this gathering, as did the 'Guardians of the Territory': producers, artisans and collaborators who have accompanied the project since its beginnings and who received a plaque of recognition for their contribution to the identity and soul of Molino de Alcuneza.

Five territories, one table

This regional gathering is part of the celebrations marking three decades of Molino de Alcuneza, a project that has transformed this former flour mill into a benchmark for haute cuisine rooted in the land, sustainability, and local produce. Each participating chef represents a unique way of interpreting their surroundings through gastronomy.

From the Sierra Norte region of Guadalajara, Samuel Moreno hosts this initiative. With a Michelin star, a Michelin Green Star, a Repsol Sun, and a Sustainable Sun certification, the chef and baker from Sigüenza has created a cuisine that listens to the land, revives forgotten varieties, and highlights the work of local producers. For the occasion, he reinterpreted the recipes of his region with a trout cone filled with its roe and chive emulsion, a spelt bread croquette, and Manchego-style migas.

From the Campo de Montiel region, José Antonio Medina, distinguished with a Michelin star and a Repsol sun, develops at Coto de Quevedo a Manchego cuisine rooted in game, understated and honest. The son of an accomplished cook, he works with the flavors and rhythms of the Manchego countryside, present in dishes such as the wild boar tenderloin tartlet Moorish style, the game opera, and the Manchego ratatouille.

Also from Castilla-La Mancha, Miguel Carretero, who was in charge of Santerra and recognized with a Michelin star and two Repsol Suns, brought a contemporary look to tradition through preparations such as the Iberian ham croquette, the Manchego mojete juice and the beans with pickled partridge and foie gras.

From Gran Canaria, Borja Marrero, chef of Muxgo and holder of a Michelin red star, a Michelin green star, and a Repsol sun, champions a local cuisine based on locally sourced ingredients and the revival of local varieties. His contribution to the menu included a savory curd with pine bark sauce, oily fish cured in pine bark and tomato water, and a Canarian goat stew.

Meanwhile, in the Ebro Delta, Joan Capilla, distinguished with a Michelin Green Star and a Michelin Bib Gourmand, has spent years championing a cuisine deeply connected to the landscape and the producers of the Ebro Delta at L'Algadir del Delta. Land, water, and nature were present in dishes such as duck cannelloni with pear béchamel, eel suquet, and paella.

Three decades of the Mill

Molino de Alcuneza celebrates three decades this year, having become one of the leading names in gastronomic hospitality in Spain. Just over an hour from Madrid, this former 15th-century flour mill has cultivated a unique identity deeply rooted in its surroundings, making the region the central focus of the entire project. At the helm, Blanca and Samuel Moreno have fostered a vision of hospitality that transcends the hotel and dining experience, becoming a true statement of principles. Producers, artisans, farmers, and local residents form part of a network of relationships built over the years, based on trust, respect for origins, and a commitment to preserving the cultural and gastronomic heritage of the Sierra Norte de Guadalajara.

To commemorate this anniversary, Molino de Alcuneza has launched a special program of activities under the slogan '30 Years Creating Territory'. Throughout the year, the hotel will host meetings with some of the producers who are part of its ecosystem—flour millers, beekeepers, salt producers, truffle growers, and local artisans—as well as gastronomic events, tastings, and experiences designed to introduce visitors to the human and culinary landscape that gives meaning to the project. This program is conceived to pay tribute to these 'Guardians of the Territory' who, through their daily work, contribute to preserving the identity and richness of the region.