The story
On León’s Plaza de San Marcos, Cocinandos brings together the talents of chefs Juanjo Pérez and Yolanda León. Their kitchen is built on a philosophy that “materializes the sensibility for cooking and respect for the product,” as their menu states. That respect translates into modern cuisine that draws deeply from the surrounding Castilian landscape.
The space is intimate and welcoming, with a focus on the dining experience. Two tasting menus guide the meal. The shorter “Menú Cocinandos” (€85) opens with a trilogy of blue fish – a classic Gilda, a matrimonio, and mackerel with avocado – then moves through a scallop with Iberian pork, a false squid-and-pea “rice,” hake with spring mushrooms, and a beef tonkatsu with cabbage and sesame. The “Gran Menú Cocinandos” (€140) expands the journey: cured cecina, a tortilla “guisada,” red shrimp carpaccio, a hot-cold beef course, and a Thai-inspired torrija for dessert. Both menus showcase León’s cheeses and a flan with elderflower.
Cocinandos has held a Michelin star since 2012, and the 2026 guide reaffirms that recognition. The award is a natural fit for a restaurant that balances technical precision with deep roots in local ingredients – from Bierzo chestnuts to the region’s prized botillo and cecina. The duo’s passion for cooking has also brought them to national television and collaborations with peers like Francis Paniego, yet the heart of the work remains in this lively plaza, where every plate tells a story of land and craft.
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