"We have gone with moderate expectations, we expected great quality but what we found surprised us very well. To start with some amouse bouche where the goat cheese with rosemary chocolate is the main protagonist, a flavor and a sensation that does not leave you indifferent. Followed by the homemade cured meats. Enrique was kindly in charge of preparing, cutting and serving at the table. To highlight a great doe sausage and an exquisite duck ham. The wild boar chorizo and the field pâté of great quality but slightly below the first two. Of the starters, to highlight the oyster with mustard seeds in a magnificent dashi. A trip to Japan in one bite. The trout tartare, magnificent, is somewhat eclipsed by the sisho and the wild wheat panna cotta in which the eel, despite being in its minimal expression, for my taste, dominates the dish a bit. The main ones are the star of this menu: Enrique Pérez's saelices salt. A hake with a wonderful point in a pilpil of its spines. A very sweet rice with oreja soflada so creamy that it leaves sensations reminiscent of how good ham sticks to the palate. Very correct lamb rillette, for my taste a little overdone with spices, but no less bright for that. And to top it off, a loin of venison covered in a creamy sauce. You don't need a knife because of how tender it is. As a drawback, I would change the sweet potato for some French fries, but these are personal quirks : The desserts do not lower the level, especially the basil yogurt and passion fruit. It is just the point that is needed at this point. The proposed pairing, we took the smaller of the two, is very good, very well explained. With good national and international wines and some wonderful jewels like that outstanding Riesling. The level of the room, very high, attentive to all the details, great service. Without a doubt, do not wait to come through Sigüenza to come to Doncel, come to Doncel to come to Sigüenza. Good luck to the whole team, I hope the second star arrives soon because it will be well deserved."
