Miguel Ángel de la Cruz

Gastronomy

Self-taught, he practices a natural, artisan cuisine. He admires the local produce, managing a network of small local producers who supply his kitchen with natural products, often obtained with respect for the environment and its conservation.

A student of the gastronomic culture of his region and the possibilities it offers in today’s cuisine, he is the author of the book «El cocinero recolector y las plantas silvestres».

For years, De la Cruz has been exploring the space surrounding his restaurant, La Botica de Matapozuelos, with the obsession of turning everything he finds into an ingredient for his cuisine.

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