In the Plaza Mayor of Matapozuelos, a town of only 1,000 inhabitants on what is known as the Rueda Wine Route, a family restaurant called La Botica opened 22 years ago. It started as a steakhouse, but Miguel Ángel de la Cruz wanted to experiment with a cuisine different from that of his father, Teodoro, using products from the environment and nature. They shared the same space until, in 2018, Teodoro retired. Now, together with his brother Alberto, one in the kitchen and the other in the dining room, they take the reins of this very peculiar business that already has 22 years of history and has had a Michelin star since 2012.
There is still a lot of the steakhouse left, but they have been able to update it without fanfare, it is warm and traditional without becoming boring. Their philosophy: respect for the environment and local products, from the same area. And the fact is that “in rural areas it is easier, what it is about is eating local products” Miguel Ángel tells us. Many of his dishes contain pineapples and pine nuts, why? “Because it is the most important product in the area”, “this is Tierra de Pinares, it is the longest pinus pinea forest in all of Europe, with white piñon”, and it is different from the others.
They were the first to use this fruit with its astringent taste and green smell. Now there are many other restaurants that use it, especially the Nordic ones. The chef of the famous Noma was amazed at all the uses that could be given to it.
Currently at La Botica you can choose between two tasting menus: Country cuisine (70 euros) and A walk through the surroundings (90 euros), in addition to the dishes on the menu…, you can also eat lamb but you must order it beforehand. . Its cuisine “is what it is”, very local and artisan. With natural and traditional processes, although visually the preparations are spectacular.
He says that he has always gone to his own, that he does not like to copy, and that is clear when you try dishes such as the cockscombs and pickled carrots, or local blood sausage fritter, or the venison loin in its juice with quince and Duck liver chestnuts with shavings of freshly grated pineapple. And for desserts, a roasted pine nut foam, a green pineapple ice cream and, below, a “land” made with sponge cake, rosemary and elderflower flowers, thyme leaves and wild pine nuts. Simply delicious.
The wine is in charge of Alberto, in one of its rooms there is a large refrigerator-counter with transparent glass in which you can see the wines, in this case and following his philosophy, from the DO Rueda in which they are, of course. It has those from Garciarévalo, the only winery located in this town.
