Iván Cerdeño

At El Cigarral, perched above the winding Tagus River in Toledo, Iván Cerdeño has created a gastronomic sanctuary where history and innovation meet. This picturesque location, with its sweeping views of the city and its rich cultural heritage, sets the stage for Cerdeño’s culinary artistry. The serenity of El Cigarral, with its lush surroundings, reflects the ethos of Cerdeño’s cuisine: deeply rooted in tradition but constantly evolving, blending the essence of Spanish flavors with modern techniques.

Iván Cerdeño’s culinary journey is a story of dedication, passion, and expertise, shaped by years of experience in some of Spain’s most prestigious kitchens. Before settling in Toledo, Cerdeño worked under the guidance of renowned chef Pepe Rodríguez at El Bohío helped Cerdeño develop a deep understanding of both traditional and avant-garde cooking. Rodríguez, with his mastery of Castilian cuisine, was a major influence on Cerdeño's approach, which combines bold flavors with modern techniques. These formative years laid the foundation for Cerdeño’s unique culinary style, which blends respect for the past with a constant drive for innovation. He began his professional career on his own at Casa del Carmen (Olías del Rey, Toledo), before moving to El Carmen de Montesión, in the capital. His move in 2019 to El Cigarral del Ángel marked a giant leap in terms of space and ambitions: a privileged location in which to offer the best of himself.

At El Cigarral, Cerdeño has brought his vision to life, earning numerous accolades for his work. His restaurant has received two Michelin stars, a testament to his ability to transform simple ingredients into extraordinary dishes.

A master of escabeche and game dishes

The Chef’s culinary philosophy is deeply connected to the game meats and traditional escabeche that define the region of Toledo. His love for these ingredients is a celebration of Castile -La Mancha’s rich, wild landscape, where game birds, wild boar, and venison are abundant.

Iván Cerdeño’s list of dishes changes with the seasons, and the plates dynamically enter and exit from a kitchen that is always alive and restless. Examples of his mastery include the roast sea bream, mushroom escabeche, pigeon jus, and truffle—a perfect game of sea and land, a discipline the chef masters to perfection. He also reimagines partridge escabeche, turning it into a bonbon. Tradition is once again brought to the forefront in preparations like the wild boar shank with anise and cherries, a display of the delicacy and sophistication with which Cerdeño elevates traditional ingredients.

Additionally, Cerdeño can boast of making one of the best croquettes in Spain and has inspired numerous disciples who later went on to win the title of the world’s best croquette at the Madrid Fusión contest, one of the most important gastronomic events globally. He himself won this award along with his team in 2020.

The cuisine of Castilla-La Mancha has in Cerdeño one of its most illustrious representatives, a brave chef who has looked around him to take the culinary tradition of a unique land and turn it into well-understood innovation: one that allows the flavors of memory to surface in versions that feel new and free.