Self-Taught, La Mancha Born
José Antonio Medina grew up in a kitchen, working beside his mother in the family’s roadside eatery. When times got hard, he took over the stove. With no formal training, he learned by calling up chefs across Spain and asking if he could work for free. He returned each weekend to help the family, then slowly shaped a menu that was all his own. In 2021, Coto de Quevedo earned a Michelin star, not from ambition, but from grit, care and years of trial and error.
“I’ve never chased trends. I just cook what I know, and try to make it better every year.”
Coto de Quevedo
JREJRE-Jeunes Restaurateurs
TORRE DE JUAN ABAD, Spain
At Coto de Quevedo, the kitchen and the land are part of the same story. Michelin-starred chef José Antonio Medina cooks in the same country inn his parents opened in the 1980s, now surrounded by olive trees, game fields and open skies. The food is shaped by memory: stews, pickles, soups and vegetables drawn from a rural childhood and reworked with years of experience and quiet precision. It’s a restaurant that was set to continue the family legacy, and does exactly that.
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