The story
In the medieval city of Sigüenza, El Doncel is a restaurant that speaks of place and passion. Chef Enrique Pérez took over the family business in 2001 alongside his brother Eduardo, bringing a new culinary philosophy grounded in deep respect for the land. Born in Madrid in 1974, Pérez trained at the prestigious Escuela Superior de Hostelería y Turismo de Teruel, graduating first in his class, and honed his skills with stages at Zalacaín under Benjamín Urdiain and at the Hotel Ritz. After four years teaching at his alma mater, he returned home to transform El Doncel into a destination for modern cuisine.
Pérez describes his cooking as “different, special, and above all ours.” It springs from two currents: one rooted in the finest seasonal local products, prepared in the purest regional style; the other a restless investigation of flavors and combinations, a creative and modern approach that surprises without pretence. The result is a cuisine that “plays with the senses,” built on honest, delicate foundations. This commitment to quality and authenticity earned El Doncel a Michelin star in 2026, a recognition of its distinctive voice.
The restaurant offers a single, evolving tasting menu that reflects the market and the chef’s inspiration. The Menú Gastronómico unfolds over three aperitivos and snacks, a table of salt-cured delicacies, ten main courses, a pre-dessert, two desserts, and a selection of petits fours. Bread is baked in-house using ecological flours and a mother starter. For a complete journey, sommelier Andrei Popa suggests a wine pairing – the "Armonía" or "Gran Armonía" – to complement each course. The menu is priced at €128 per person, with an optional cheese board of six varieties.
El Doncel is not just a meal; it is an encounter with the essence of Sigüenza, led by a chef who balances tradition with creativity, all within the walls of a family hotel that has made its mark on Spain’s culinary map.
Recognition
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