The menu shifts with the seasons, following a rhythm set by game, vegetables, preserves and whatever the team grows nearby. José Antonio Medina reimagines dishes his mother taught him — garlic soups in winter, green beans with partridge, classic pisto — using the same techniques he learned under chefs like Iván Cerdeño. The plating is careful, never theatrical. It’s cooking shaped by the plateau: spare, seasonal, slow. Some dishes are served just as they always were, others are stripped down to their essence. All of it is personal.

Coto de Quevedo hosts more than dinner. Book a truffle or mushroom workshop, or a guided tasting of their preserved foods. Seasonal hunts take place on the family estate. You can also book private dinners in the courtyard or by the ruins under starlight.

From the dining room you can see rolling fields, stone towers and the start of the Sierra Morena. The restaurant sits on a quiet stretch of land near the village of Torre de Juan Abad, in the heart of Campo de Montiel. Nearby, you’ll find the Ruidera lagoons, historic hilltop ruins and the birthplace of Don Quixote’s world. It’s a place made for long walks, slow afternoons and good food.

When the family inn was close to closing, José Antonio opened the restaurant out of necessity. He cooked all week, then travelled to other kitchens to learn more. Over time, the food got sharper, the space filled up, and the Michelin star came. But the restaurant never stopped being what it was at the start: a place built to keep something going, to keep the family close, and to show what rural La Mancha has to offer.