Candeal was born with a clear and inspiring identity:

Historical roots: The restaurant is inspired by the old cave houses of the 18th century, which were used as underground storerooms to preserve grains and vines. These caves, with constant temperatures (16-22°C), ensured the preservation of crops against the extreme weather conditions of Castilla y León.

Human connection: After the harvests, the locals would gather in these caves to share the best they had: bread, wine, lamb... A celebration that symbolized generosity and excellence. At Candeal, chef Pablo Rebollo seeks to recreate this experience: A cuisine based on the market and the traditional foundations of Castilian and Leonese recipes. Timeless dishes, reinterpreted with creativity and respect for the product.