From Journalism to the Kitchen
Before he was a chef, Manu Franco spent 20 years telling stories as a journalist. But the pull of Valdemorillo—and the words of his father—brought him back to the family restaurant. After training at Le Cordon Bleu, he reimagined Casa Manolo as a fine-dining destination, earning a Michelin star in just five years. His approach is personal and intuitive, shaped by the landscape and the belief that food should evoke emotion.
I don’t just cook with ingredients— I cook with memories, with landscapes, with everything this place has given me.
La Casa de Manolo Franco
Valdemorillo, SpainLa Casa de Manolo Franco is the kind of place that makes a journey worthwhile. Set in the mountain village of Valdemorillo, this Michelin-starred restaurant brings the landscape to the plate. Chef Manu Franco’s tasting menu moves through the flavours of the Sierra de Madrid, using ingredients like wild thyme, oak, and rosemary in dishes that feel both deeply familiar and entirely unexpected. The setting is warm and unhurried, designed for meals that unfold at their own rhythm—always with a sense of place, memory, and discovery.
Book a table @ La Casa de Manolo Franco
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