Miguel Carretero

The Climb

Training at Toledo School of Hospitality set the baseline for Miguel Carretero’s work: discipline, timing, and the repetition that turns technique into instinct. That formation still reads in the kitchen—measured, exact, and steady. At Santerra, Miguel Carretero applies that foundation to a style that is rooted and controlled, with the schooling visible in the way the work is structured.

Today

The hunting line in Miguel Carretero’s cooking is stated plainly in his own words: "In my house, hunting—well practiced—is how it is; technology has come to stay, and here I am, and I am not afraid to show myself to the world as I am." Read as craft rather than confession, it points to a kitchen that accepts change without dropping its references. At Santerra, Miguel Carretero keeps tradition active through use, repetition, and confidence, letting memory and the present work side by side.

Signature

Miguel Carretero’s signature dishes include Escabeche of Rabbit and Carrots, Cana Soup and Green Pine, and Roasted Leg of Boar or Venison. The set shows a kitchen working across sharpness, woodland notes, and deeper game-driven flavors. In those plates, Miguel Carretero leans on range and intent, with texture, season, and layered flavor doing the main work.

In Their Words Those lines close the record without polishing it. They mark the length of the Santerra run and keep the full register of kitchen work intact: the labor, the learning, the doubt, the errors, and the results. Miguel Carretero leaves it plain rather than softened, which is often the clearest way to account for a serious service life.

Recognition

Miguel Carretero has received Metrópoli Guide, Revelation Restaurant (2018).