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passion\t\t\t<\/h2>\n\t\t <\/span>\n \n Enrique P\u00e9rez, Chef, along with his brother Eduardo P\u00e9rez, head of the room, have given shape and meaning to the El Doncel Hotel Restaurant with various actions throughout their career[vc_empty_space height=”30px”]In 2008, the “Gastronomy Classroom” and its new hotel image, with a more avant-garde decoration, inaugurated a new space. A multipurpose classroom that receives its first prize for training in 2011[vc_empty_space height=”30px”]In 2009, el doncel Catering<\/em>, was born, focused on events, weddings, communions, etc.[vc_empty_space height=”30px”]In 2011, they wrote their first book “RESETAS” (mushroom recipes from Sig\u00fcenza)[vc_empty_space height=”30px”]In 2013 they opened \u201cFinca del Obispo\u201d, a new event space under the El Doncel seal[vc_empty_space height=”30px”]In 2014, they presented their new book “MEZCLADOS”, together with Joaqu\u00edn Fern\u00e1ndez (world champion of cocktails), a cocktails book in harmony with the kitchen, where the best national bartenders and chefs mix[vc_empty_space height=”30px”]That same year, the El Doncel restaurant obtained its first Sun in the Repsol guide thanks to the fusion of traditional and innovative cuisine and exquisite work in the dining room.[vc_empty_space height=”30px”]In 2016 the restaurant El Doncel increased the recognition of awards with a second Sol from the Repsol guide[vc_empty_space height=”30px”]In 2017, the El Doncel de Sig\u00fcenza restaurant achieved its first Michelin Star but this is no coincidence, hard work and commitment to excellence both in the kitchen and in the dining room resulted in the achievement of this precious award. <\/div>\n\t<\/div>\n<\/div>\t\t<\/div>\n\t<\/div>\n<\/div>\n\t\n\t\t\n\t\t\t\n \n ![\"\"](\"https:\/\/eldoncel.com\/wp-content\/uploads\/2020\/12\/trayectoria_eldoncel_hermanos.jpg\")
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