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 house
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."
The house manifesto
The beginning
From Valencia to the world, and back home
Benji grew up in Valencia, between the hum of the market garden and the scent of an arroz a banda slow-cooking over an open flame. From an early age he understood that cooking was a way of speaking about the land, so he decided to study it seriously: first in his homeland, and later in restaurants across France, Italy and Japan, where he learned the lesson shared by every great kitchen in the world — absolute respect for the produce.
After more than a decade of training abroad, Benji returned to Spain with a clear goal: to open a restaurant where Valencian cuisine would be told with the honesty and craft he had learned. That house is Los Pinochos, in Simancas, 12 km from Valladolid and a stone's throw from the Ribera del Duero. A place designed so that every guest tastes, first-hand, the very best of a thousand-year-old tradition.
The produce
What the land gives us
We work with nearby producers, with whom we share more than an order. Rices from Valencia, vegetables from the Castilian market garden, seasonal meats and fish, wood-oven breads.
Cooking is craft, but it is also listening. And when you really listen to a product, it almost always tells you what it wants to be.
The cellar
A cellar thought through.
Winemaker wines, DOs we have trusted for years, reserve cavas and a careful selection of whites that were born to go with our rice dishes. It is not a huge cellar: it is an honest one.
We recommend with the same calm we cook with. Pairing is part of the service, and sometimes it is the difference between a good meal and one to remember.
- Benji, chef The team
Kitchen | Dining room | Service
Hands that cook, hands that welcome.
"When someone leaves saying they have eaten as if at home, we know we did the service right. That is why we are here."
In the kitchen, a brigade that sees the craft as a daily apprenticeship. In the dining room, professionals who know when to come closer and when to step back. A small, well-coordinated team with a healthy obsession for detail.
We believe a restaurant is, above all, its people. That is why we look after those who 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
A room to taste, talk and stay.
Our tasting corner is a small nod to those who come in for a glass, a slow vermut, an unhurried sobremesa. And to those who want to try something off the menu.
Sometimes the best ideas of the house are born here.
We are waiting for you at the table.
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