You start with the Glimpses, continue with orchards, mountains, sea and hunting... but don't forget to leave room for dessert!
Far away is that restaurant on the A-42 motorway where Ivan Sardinian began his Toledo cuisine and with which he got a Michelin star.
Currently undertaking a new gastronomic path from El Cigarral del Ángel, one of the most beautiful spaces that can be found on the outskirts of Toledo.
In its beginnings this farm was a Roman villa and later it was transformed into an Arab orchard. Nowadays is a recreational cigarette on the banks of the Tagus with large gardens which to walk through is a pleasure that is worth enjoying before (and after) sitting down at the table.
If we add to this the cuisine of Iván Cerdeño and beautiful views of a Toledo that imposes, the result is close to a painting by El Greco.
La Mancha cuisine with views of Toledo
The room located on the first floor is dominated by natural light and thanks to the combination of the generous space between tables and the unique setting that surrounds the restaurant, isolate the diner and envelop him in a unique environment.
are offered three tasting menus focused on the orchard of Toledo worked by the various cultures that have passed through here, without losing sight of the Tagus, which crosses the province.
Impossible not to also talk about the Montes de Toledo cooked through outstanding game management.
The menu called 'Memoirs of a Cigarral' It is the most complete and it offers a more in-depth taste of these three main axes on which Iván's cuisine revolves.
Iván Cerdeño in El Cigarral del Ángel
They mark the start Glimpses, small bites as an appetizer that light up the palate and that are prepared at a table inside the room itself.
It continues with 'Environment, orchard and riverside' where it is difficult to choose just a sample of the elaborations that compose it but it stands out green pepper and sardines or the gingerbread and amaranth that with few elements they put in value the great technique of Iván.
In the next block called 'Mount and sea cuisine' there is room for delicacy in execution and aesthetics. A good example of this is the eel with herbs and vegetables.
Fried spinach with ear and espardeñas
also highlights the most radical character of this cuisine with sea urchin and black pudding, two ingredients capable of saturating the palate on their own and that here coexist in a difficult and well-achieved balance of intensities.
the final streak, 'hunting diary', gives us the last joys before desserts, the warm hare terrine It is a perfect example of the closure of the salty part and it is where Iván really shines.
The sweet part leaves a pleasant taste in the mouth with the spiced saffron cheese wave pear with chestnuts and truffle, elaborations that comply satisfactorily.
Pear, chestnuts and truffle
The room is impeccably captained by Anikka Garcia-Escudero, that she leads a young and enthusiastic team that rounds off the experience.
In addition, she is responsible for the sommelier and she offers bottles outside the usual circuit including references to old vintages that always harmonize with some of the most powerful dishes on the menu.
Roast chicken and caviar
Iván Cerdeño's cuisine from La Mancha does not stop growing, supported by Roman and Arab references, elegant, subtle dishes with very interesting contrasts on the palate.
New combinations based on traditional recipes that are a legacy of the city of Toledo, gastronomic and economic hub for so many years.
Three tasting menus and a unique atmosphere