Restaurant in Sigüenza, Spain
One Michelin Star, worth the drive.
A one-Michelin-star (plus Green Star) restaurant in a restored 15th-century flour mill 6 km outside Sigüenza — closer to Madrid than most visitors expect, at €€€ pricing below the top tier of Spanish destination dining. Samuel and Blanca Moreno's seasonal tasting menus are built around the property's own garden and the surrounding mountains. Book 6 to 8 weeks ahead; rooms fill alongside the restaurant.
Most people who discover El Molino de Alcuneza are working from the wrong assumption: that a one-Michelin-star restaurant housed in a restored 15th-century flour mill, 125 km from Madrid, will be a pilgrimage-level ordeal. It is not. The drive from Madrid along the A-2 is under 90 minutes, the hotel-restaurant combination means you can stay the night rather than rush back, and the cooking by Samuel and Blanca Moreno is grounded, seasonal, and remarkably focused for its level. This is one of the more practical introductions to destination dining in inland Spain — provided you plan far enough ahead.
The short answer on whether to book: yes, if you care about provenance-driven cooking in a genuinely unusual setting and want a tasting menu experience that does not feel like a performance. Book 6 to 8 weeks out minimum. This is a small operation, demand consistently outpaces supply, and the hotel rooms fill alongside the restaurant.
The physical setting is the first thing that calibrates your expectations correctly. The mill dates to the 15th century and the Moreno family's restoration has kept the material honesty of the building intact: stone walls, exposed timber, a scale that reads intimate rather than grand. The dining rooms seat a relatively small number of guests, which is part of why booking is difficult and part of why the experience holds together. There is an enclosed glass-fronted terrace that brings the surrounding Castilian countryside into the room without sacrificing comfort — this is the most requested seating area and worth specifying when you reserve.
Spatial layout matters here in a way it does not at a conventional urban restaurant. The mill sits approximately 6 km from the medieval town of Sigüenza, surrounded by the mountains and valleys that directly supply the kitchen. The vegetables come from the property's own garden. The wild mushrooms and game arrive from the land immediately outside. Eating here, you are physically inside the supply chain, which is not a poetic abstraction , it changes what a dish of seasonal mushrooms or a plate of garden vegetables actually means on the table.
For a fuller picture of what Sigüenza itself offers around this visit, see our full Sigüenza restaurants guide, our full Sigüenza hotels guide, and our full Sigüenza bars guide. The town rewards a proper overnight.
Samuel and Blanca Moreno run the kitchen and front-of-house respectively, a sibling partnership that has earned the restaurant both a Michelin Star and a Green Star in 2025 , the Green Star recognising the genuinely integrated approach to sustainability and local sourcing, not just as a marketing position but as the structural logic of the menu. The cooking is described as modern cuisine rooted in tradition, which in practice means seasonal tasting menus built around what the mountains around Sigüenza produce: wild mushrooms, game, garden vegetables, and, notably, a bread programme that Michelin has singled out as among the finest in Spain, made with organic spelt and other heritage cereals.
Three tasting menu formats are offered: Molienda, Clásicos, and Esencia. These give guests meaningful choice across depth and scope of commitment , useful if you are arriving as a group with mixed appetite for a full progression. The Michelin Star rating (held since at least 2024) and a Google rating of 4.6 across 144 reviews indicate consistent execution rather than a venue coasting on a single great season.
El Molino de Alcuneza works leading for guests who are driving a Spanish itinerary and want a Michelin-level meal that does not require booking into a major city. It works particularly well as an overnight stop between Madrid and destinations further north or east , the A-2 route connects conveniently. It also works well for anyone who finds the theatrical, maximalist end of Spanish avant-garde cooking (see DiverXO in Madrid or Mugaritz in Errenteria) less appealing than something quieter and more rooted.
If you are based in Madrid and want a day-trip or weekend format, this is a more considered choice than the city's own starred options because the setting and the cooking reinforce each other in a way that does not replicate in an urban context. The closest local alternative for a different register is El Doncel in Sigüenza itself, which offers a different scale and price point for comparison.
For those building a wider tour of Spain's destination restaurants, the full regional context is worth exploring: our full Sigüenza wineries guide and our full Sigüenza experiences guide cover what surrounds this meal.
Getting here requires a car. There is no practical public transport to Alcuneza itself, though Sigüenza has a train station approximately 5 km away (Madrid-Sigüenza train services exist on the Cercanías and regional network). From Madrid-Barajas airport the drive is approximately 125 km. GPS coordinates: 41.1054, -2.6070.
Book 6 to 8 weeks ahead for weekend tables. Midweek availability occasionally opens at shorter notice, but do not count on it for a specific date. If you are combining this with a hotel stay on the property, book both at the same time , room availability tracks closely with restaurant demand. The price range sits at €€€, which places it below the €€€€ tier of Spain's most prominent destination restaurants while delivering comparable technical ambition in a very different register.
| Venue | Cuisine | Price | Awards | Booking Difficulty | Value |
|---|---|---|---|---|---|
| El Molino de Alcuneza | Modern Cuisine | €€€ | This restaurant is part of a delightful hotel situated some 6km from the medieval town of Sigüenza, where the owners have restored a 15C flour mill. Here, surrounded by stone, wood and myriad tasteful details, the brother and sister team of Samuel and Blanca Moreno create modern cuisine rooted in tradition which aims to highlight the splendid seasonal bounty of the mountains around Sigüenza, hence the focus on wild mushrooms, game and vegetables from the property’s own garden. In its attractive dining spaces, complemented by an enclosed glass-fronted terrace, guests can choose between several interesting tasting menus (Molienda, Clásicos and Esencia). The restaurant also boasts one of the best choices of homemade artisan bread in the whole of Spain, made with organic spelt and other varieties of cereals.; HIGHLIGHTS: • 1 MICHELIN STAR & 1 GREEN STAR 2025 • 15TH-CENTURY MILL • NATURE RETREAT • FAMILY-RUN DIRECTIONS & ACCESS: Directions By car A2 By plane Madrid-Barajas (Intl) 125 km By train Sigüenza 5 km GPS coordinates 41.1054 -2.6070 MEMBER SINCE: 4.6/5; This restaurant is part of a delightful hotel situated some 6km from the medieval town of Sigüenza, where the owners have restored a 15C flour mill. Here, surrounded by stone, wood and myriad tasteful details, the brother and sister team of Samuel and Blanca Moreno create modern cuisine rooted in tradition which aims to highlight the splendid seasonal bounty of the mountains around Sigüenza, hence the focus on wild mushrooms, game and vegetables from the property’s own garden. In its attractive dining spaces, complemented by an enclosed glass-fronted terrace, guests can choose between several interesting tasting menus (Molienda, Clásicos and Esencia). The restaurant also boasts one of the best choices of homemade artisan bread in the whole of Spain, made with organic spelt and other varieties of cereals.; Michelin 1 Star (2024) | Hard | — |
| Quique Dacosta | Creative | €€€€ | Michelin 3 Star, World's 50 Best | Unknown | — |
| El Celler de Can Roca | Progressive Spanish, Creative | €€€€ | Michelin 3 Star, World's 50 Best | Unknown | — |
| Arzak | Modern Basque, Creative | €€€€ | Michelin 3 Star, World's 50 Best | Unknown | — |
| Azurmendi | Progressive, Creative | €€€€ | Michelin 3 Star, World's 50 Best | Unknown | — |
| Aponiente | Progressive - Seafood, Creative | €€€€ | Michelin 3 Star, World's 50 Best | Unknown | — |
Key differences to consider before you reserve.
The restaurant is set within a restored 15th-century hotel mill and its dining formats are structured around tasting menus (Molienda, Clásicos, and Esencia) rather than a bar-snack or à la carte offer. The venue includes an enclosed glass-fronted terrace as part of its dining space. If you want a drop-in, casual counter experience, this is not the format — commit to a tasting menu or skip it.
There is no à la carte here: the choice is between the Molienda, Clásicos, and Esencia tasting menus. All three are built around seasonal produce from the surrounding mountains — wild mushrooms, game, and vegetables from the property's own garden. Whichever menu you choose, the artisan bread programme is a genuine draw: Michelin's own notes single it out as one of the most considered in Spain, made with organic spelt and heritage cereal varieties.
This is a destination restaurant requiring a car — Alcuneza sits roughly 5 km from Sigüenza's train station with no practical public transport link. The format is tasting menus only, run by siblings Samuel and Blanca Moreno in a hotel setting, so the experience runs long and is designed to be unhurried. Arrive expecting a full afternoon or evening; it holds a Michelin Star and Green Star (2025), so the cooking reflects genuine sustainability commitment alongside technique.
At the €€€ price range, yes — particularly if you are already routing through Castilla-La Mancha or driving between Madrid and Zaragoza. The Michelin Star and Green Star combination signals both technical cooking and a credible seasonal-produce ethos, which differentiates it from urban Michelin restaurants where the setting is neutral. The experience is stronger for guests who want place and food to reinforce each other; if you just want a tasting menu in a restaurant room, there are closer options to Madrid.
Within Sigüenza itself, there is no direct Michelin-level equivalent — that scarcity is part of why El Molino de Alcuneza carries weight in this region. If you want a comparable rural Michelin experience with stronger wine credentials in Spain, Azurmendi in the Basque Country operates on a similar nature-rooted ethos but at a higher price point and with three stars. For a multi-day Michelin itinerary, El Celler de Can Roca in Girona is the obvious escalation — though booking windows run to months rather than weeks.
For a €€€ tasting menu at a Michelin-starred restaurant with a Green Star sustainability credential, operating inside a restored 15th-century mill with its own kitchen garden, the value case is solid — especially relative to Madrid peers at equivalent or higher prices. The honest caveat: you are committing to a destination visit, not a city dinner. If the drive and the rural format appeal, the price is fair. If you need it to be convenient, it will feel expensive for the effort.
Location
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