Blanca and Samuel Moreno, brothers and responsible for Molino de Alcuneza, offer an exceptional gastronomic experience. Samuel, who has worked in some of the country’s most important kitchens, has created a selection of dishes that combine creativity with good taste and the skills of a craftsman.

Game meat, mushrooms, honey, and other local ingredients are part of the varied selection of surprising and nuanced dishes. Although he defines himself as a classic chef with a strong foundation in local traditional cuisine, his cuisine is fresh and daring. The use of raw fish, smoked flavors, acids, and vegetables make his cuisine light and tasty.

His passion for baking and the connection between the old flour mill and local cereals has resulted in the daily production of seven types of homemade bread using innovative techniques and ecological flours from the area, which make up one of the best offers of artisanal bread in the country.

Our hotel also offers an exceptional breakfast, selected several times as one of the best hotel breakfasts by specialized critics. Butter croissants, puff pastries, financiers, cakes, yogurts, curd cheese with fresh sheep’s milk, local organic cheeses and sausages, orange juice, fruit smoothies, honey, jams, oil toast, and eggs are some of the options available daily, all made by our staff.

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OUR VALUES

We are #GuardiansOfTheTerritory

At Molino de Alcuneza, we have been loving the countryside and the land we live in for over 500 years. As the second generation leading this family business, Blanca and Samuel Moreno have learned from our parents the importance of caring for our roots and being true to our identity.

Conservation and improvement of our environment is one of the fundamental pillars of our hotel, and that is why we have become true #GuardiansOfTheTerritory. In collaboration with the local organic flour mill Despelta, we have recovered ancient grains of local varieties to make our daily bread. Additionally, for years, we have been committed to organic farming of cereals and legumes, and we work together with our suppliers to promote more sustainable consumption of flour.

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Our mill is settled on the Henares River, a river that has lost its life due to pollution from intensive agriculture. Therefore, we have decided to be the voice of our suppliers and spread the advantages of consuming sustainable products. In this sense, we have held online courses on organic bakery and created products like our kit to make bread at home with live sourdough and organic flours.

At Molino de Alcuneza, we are committed to the recovery of ancient wheat and the biodiversity of our environment. That’s why our cuisine is based on local proximity products and the gastronomic culture of our region, giving visibility to small producers around us, of whom we are, in a way, their ambassadors. Dishes such as our croquettes with giant rye flour, Pigeon with Trigo Negrillo schnitzel, or our breads made from Florencia Aurora, Caveiro wheat, monococum or Senatore Capelli wheat are just a sample of our commitment to the recovery of ancient wheat and responsible consumption.

Thanks to our defense of biodiversity, local products, and the collaboration networks we have created from Molino de Alcuneza, we have been recognized by the Repsol Guide in 2023 with the great distinction of being Sustainable Sun Food of Spain. We invite you to meet our #GuardiansOfTheTerritory and enjoy a unique experience in our hotel!

PRODUCTORES ARTESANOS #GUARDIANESDELTERRITORIO

Our rural heroes

Our closest friends and suppliers are also guardians of the territory. With their artisanal work, they care for, protect and give life to our lands through their crops and productions that respect the environment. Thanks to them, we achieve a unique identity in our dishes and in our gastronomy. Would you like to meet them?

Despelta

Paco and Carlos, our neighbors in the Palazuelos Valley, run La Espelta y la Sal, an ecological farm dedicated to cultivating ancient and ancestral wheat varieties through a regression process that seeks to recover sustainable agriculture and stone milling. The main objective is to sustainably and responsibly utilize the natural resources of the rural environment of Palazuelos (Guadalajara) for the development of the area.

Salinas de San Juan

At the Salinas de San Juan, located in Saelices de la Sal, artisanal production of fleur de sel, a high-quality variety of salt known as “the queen of salts” for its fine and crunchy texture, takes place. This product is collected by hand from the surface of the water, which limits its production and makes its collection a complicated process.

El Colmenar de Valderromero

El Colmenar de Valderromero is a family-owned company with a deep-rooted tradition in honey production for over twenty years. Founded by vocational beekeepers from Seguntinos, it is dedicated to producing high-quality honey and has been certified with the Designation of Origin “La Alcarria” since 2002. Their beehives are located in the Alcarria Alta, where aromatic flora is abundant and gives fame to their honey.

AOVE La Común

AOVE La Común is the project of two young sisters Elena y Laura who carefully produce a very limited production of exceptional extra virgin olive oil. They offer two premium early harvest AOVE varieties: Castellana (or Verdeja variety), with intense green fruity aromas and a balanced flavor, and the monovarietal Arbequina, both made with olives from traditional cultivation and a complex and spicy taste in the throat.

LavandaGin

LavandaGin is a craft gin, created in SIGÜENZA and inspired by the lavender fields in nearby Brihuega. It is a type of London Dry Gin with botanicals from our region, where organic lavender from Brihuega is predominant, and thyme and rosemary contribute aromas and flavors from our fields. Citrus fruits provide freshness that harmonizes perfectly with the rest of the botanicals.

Trufa Zero

Loreto is the owner of Trufa Zero, a company dedicated to the production and commercialization of black truffles of the Tuber melanosporum variety in the locality of Cifuentes, province of Guadalajara, Spain. Founded in 2014, the company has stood out for its commitment to the quality of its products and respect for the environment.

Río Negro

In 1998, the Fuentes Family decided to create Bodegas Finca Río Negro, recovering the famous but extinct winemaking tradition since the arrival of phylloxera to the region in 1920. It is located in the village of Cogolludo, in the Sierra Norte de Guadalajara Natural Park.

Azafranes Manchegos

Maika is part of the sixth generation of Azafranes Manchegos SL, the oldest company in Spain dedicated to the artisanal production and commercialization of saffron.

Gustos de Antes

Irene is the master baker and churro maker who brings Gustos de Antes de Sigüenza bakery to life. This family-owned business is located in the province of Guadalajara, Spain and is known for the production of handmade and traditional products.

Alto Landón

Rosalía is the winemaker at Alto Landón. winery located in Landete, province of Cuenca, at an intermediate point between three provinces: Valencia, Cuenca and Teruel, at an altitude of 1100 meters, at the highest point.

Precazasa

Alberto Rodriguez, owner of Precazasa is our supplier of local game meat. It is carefully selected and prepared to obtain an authentic flavor with the rustic touch that has always characterized traditional cuisine.

La Balluca

Judit always dreamed of living in a village and enjoying the nature and freedom it offers. Throughout her life, she traveled and trained in different places, which allowed her to know different landscapes and people that enriched her perspective.

Bee de fleur

Rubén is an environmental scientist committed to the protection of bees and the environment. Along with his family, he created “Bee de Fleur,” a project located in the Sierra de Guadalajara that seeks to address two important problems at the same time: protecting bees and producing ecological lavender products.

Trufellota

Eduardo and Luis are two brothers who make up Trufellota, a family company committed to protecting the natural environment and the quality of their star product, TUBER MELANOSPORUM, through a sustainable management model.

Nectarius

Nectarius is a brand that stands out for its dedication to the artisanal production of high-quality raw honey, following traditional techniques and respecting the environment at all times. Its founder, Javier Marigil, is a honey enthusiast who has spent over 40 years learning everything possible about this product and sharing his knowledge with others.

ACTIONS

WE CARRY OUT IN TERMS OF SUSTAINABILITY

We have our own organic vegetable garden to supply seasonal vegetables. (As a continuous improvement project, we are restoring an old orchard with fruit trees that will become an edible garden. It will be available for client visits starting in the summer).
Communication actions where we hold meetings with local suppliers and the press, visiting their facilities. Follow our actions with the hashtag #territoryguardians
Mushroom picking with Juan, our father, who is also a mycological guide. We also do this activity with clients, always teaching from a respect for nature and to pick mushrooms in a conscious way so as not to pick more than can be consumed.
Truffle plantation and pistachio plantation. We are carrying out different plantations and reforestation to offset our carbon footprint. These last two plantations, the 3 hectares of mycorrhized oak trees to harvest black truffles and the 1.5 hectares of pistachios, are in operation to supply the hotel.
We are certified with Biosphere Sustainable Lifestyle and Biosphere Tourism since January 2021.
Careful with light pollution. We are within the Starlight Reserve Cielos de Guadalajara and have a Starlight guide to hold night sky viewings with explanations, and adhere to the manifesto for the conservation of the dark sky of La Palma.
Commitment to local consumption and its promotion, both from the hotel and from the management of the Sigüenza Business Association.
Commitment to quality employment, helping to retain population in the area of the Sierra Norte de Guadalajara, an area affected and recognized as being in a situation of extreme depopulation.
We have 4 electric vehicle charging stations.
LED lighting throughout the hotel to save energy.
Recyclable and sustainable amenities of BIO origin.
Solar panels for the production of domestic hot water.
We work with locally filtered water.
All equipment purchased is high-energy efficiency, rated A+ or higher.
We keep track of waste and recycle glass, packaging, paper, oil, coffee capsules, and aluminum. The rest of the waste is taken to a plant or a clean point, as appropriate.
Active collaboration with various local, regional, and national organizations and NGOs such as AECC, Red Cross, G-100 Cooperation, local business associations, foundations, and local cultural festivals that energize our environment.