The real thing
Every ingredient is chosen for its season, origin and consistency. No shortcuts, no costumes. What reaches the table is what the land has given us.
Principle 1 of 4 Our history
A story with a Mediterranean accent.
Benji was born between rice fields and orange groves in Valencia. He trained in the best kitchens at home and abroad, and one day came back to open, in Simancas, the house he had always dreamed of.
"If a dish does not move us, we do not serve it. Honest cooking starts there."
Manifesto
The beginning
From Valencia to Simancas, for a rice.
Benji opened the doors of Los Pinochos in 2015 with one idea in mind: to bring the cooking of the terreta to the heart of Castile. A rice over a wood fire, a small dining room and a service designed as if you were at home.
Ten years on, we are still a small house, of produce and craft. No formulas, no shortcuts. The same obsession with rice, the same warmth in the dining room, the same Valencia we brought on the very first day.
The produce
Season, origin and craft.
Every ingredient is chosen for its season, origin and consistency. The rice comes from the Albufera de Valencia, Senia variety. The vegetables, from the market every morning. The fish, from the day's catch. No costumes, no shortcuts.
The rice is cooked over a wood fire, in a steel paella, with the right rest for a socarrat that cracks. Tradition leads. Technique, too. And the guest, always, at the centre.
The cellar
Wines that accompany the table.
A small, carefully chosen cellar. Winemaker wines, trusted DOs, house cavas and a selection of whites that pair with our rice dishes as if they were made for them.
We advise with the same calm we cook with. Ask us freely: pairing is part of the service.
| Benji The team
Kitchen | Home | Memory
Benji. Hands that taste like home.
I am one of those who believe a well-made rice is recognised at first bite. We look after it here the way real things are looked after: with time, with care, and with whoever tastes it at the end.
Valencian by origin, adopted by Valladolid. Benji has been at the helm of the kitchen at Los Pinochos from day one, with one idea in mind: tradition is not modernised, it is respected and told well.
Behind every service there is a small, close-knit team, taking care of every detail. If you would like to join the kitchen or the dining room, write to us: work with us.
Four principles
What guides every service.
What defines us, what makes us different, what we look after in every detail.
Warm hospitality
The dining room supports the kitchen with a service that is close, attentive and perfectly synchronised. So no one notices the effort, and everyone feels at home.
Principle 2 of 4Craft and vision
Professional technique in the service of intuition. Classic when it adds, modern when it contributes. A kitchen that knows what it does and why.
Principle 3 of 4Time well spent
Good things need their time. In the kitchen, in the cellar, at the table. We shape each visit so the rhythm is the one the guest needs.
Principle 4 of 4 The tasting
Every service, a menu at the table.
Before the first plate, we tell you about the kitchen. What came in this morning, what has ripened, what we recommend today. No rush, no learned script: with the truth of the produce.
And if you feel like it, we propose a made-to-measure pairing: wine, glass, moment. So that every service is unique, like the one living it.
We are waiting for you at the table.
Reserve a table