In Huerta del Marquesado, a small hamlet in the Serranía de Cuenca surrounded by pines, oaks and holm oaks, a surprising gastronomic bet was born. Alejandro Paz and Olga García, a couple in life and work, chose this remote corner to open Fuentelgato, a 12-cover restaurant that now boasts recognition from the Michelin Guide and the prestigious “Sol” from the Repsol Guide. In this place, amidst the rains and snowfall that punctuate the life of the hamlet of 177 inhabitants, they have given life to a project of haute cuisine, refined and innovative.
The 'Chef of the Oil': an international recognition
Alejandro Paz's cooking also won the International Award for Cooking with Extra Virgin Olive Oil 'Jaén, Paraíso Interior,' thus obtaining the title of “Chef of the Oil.” This achievement is the result of continuous research and experimentation on the use of olive oil, a pivotal ingredient in Mediterranean culture. Paz won the award with a dish of cod tripe, enhanced by an emulsion of olive oil and sheep's milk, a creation described as “ethereal” by the jury, capable of harmonizing the contrast between sweet and bitter and elevating the oil to an element of balance.
A radical choice
Alejandro and Olga, says infobae, left Valencia to seek a space for authentic expression away from convention. They chose Huerta del Marquesado, far from the hustle and bustle of the city, to offer cuisine that thrives on seasonality and the challenges that the land imposes. The two partners, together in charge of the kitchen and dining room, left the sea to move to this mountain resort and get closer to the simplicity of local products, but without forgetting their roots and connection to the Mediterranean.
Mountain cuisine with a Mediterranean soul
In an area where game prevails and the variety of ingredients is limited, Alejandro Paz has decided not to give up offering cuisine inspired by the sea. The extreme variability of the climate makes the concept of “Km 0” challenging, and Fuentelgato often sources products from elsewhere in Spain. However, the restaurant aims for a balance that honors the land but also allows itself to be inspired by Valencian tradition, resulting in a unique and novel proposal for Serranía de Cuenca.
Two ever-changing tasting menus
Fuentelgato does not present a fixed menu, but offers two tasting routes that vary according to product availability and the chef's choices. The “Fuentelgato Menu” offers nine courses priced at 65 euros, a path designed to enhance seasonal ingredients and experiment with unusual culinary techniques. The “Menu Carta Blanca,” on the other hand, represents an even more exclusive and personalized experience, without a fixed price but modulated according to the quality and quantity of the ingredients selected. The latter menu, with prices between 80 and 100 euros, reflects the philosophy of Alejandro's cuisine: creative, instinctive and deeply linked to seasonality.
Fuentelgato: an authentic experience in the heart of the Serranía
A lunch or dinner at Fuentelgato's is more than just a gastronomic experience. It is a journey into a cuisine that puts olive oil at the center and uses it as a “servant” of creativity. Recommended by the Michelin Guide, which recognizes the quality and uniqueness of the proposal, and awarded for its skillful use of oil, Fuentelgato represents the synthesis of tradition and innovation, of mountain and sea. Alejandro Paz and Olga García have succeeded in creating a restaurant that, far from the tourist routes, has become a reference for those seeking an authentic and unforgettable experience.
