One MICHELIN Star, one Sol Repsol.
From an art gallery Lienzo was born, now the art has not left its walls that periodically show the works of prominent artists, but it is projected beyond, to the ephemeral art of the kitchen that is painted and sculpted by the hands of the chef María José Martínez. Juanjo Soria is in charge of the dining room and sommelier, and together they run the restaurant Lienzo.
Lienzo was awarded its first MICHELIN Star in the 2021 edition of the renowned French guide, a star it still holds today. The Repsol Guide also awarded Lienzo its first Sun in 2020, which it still holds today. The Sustainable Guide has considered Lienzo as one of the most outstanding sustainable restaurants in the Valencian Community. Lienzo is the only Valencian restaurant with a Michelin star that has the maximum Molt de Gust certification for its work promoting quality and organic agri-food products from the Valencian Community. Lienzo has been recognised in the prestigious international We’re Smart Green Guide for its work in redefining vegetable cuisine in Valencia, with a proposal that goes beyond the simple preparation of dishes based on seasonal products. Its chef has received the Aquanaria Madrid Fusión 2024 Sustainability Award, and its head waiter and sommelier, Juanjo Soria, has been considered the first sommelier of the Valencian Community and the 21st in the whole country by Top 100 Sommeliers 2024.
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The xef de Lienzo was born in Alhama de Murcia, her titanic personality and talent have led her to achieve everything she has set out to do in the complicated world of professional cooking. Since she was very young, she has been aware of the role of bees and their pollination in nature, working with her father in the forests of her homeland, and nowadays she defends their figure and conservation in a permanent way by including honey, beeswax and other by-products in her dishes. She collaborates in the dissemination of the urban beekeeping project of the City Council of Valencia, and it is not uncommon to see her climbing ladders more than five metres high to save a tree. Sustainability is a maxim in Lienzo philosophy, the choice of xicotets local producers, respectful of the environment and animal welfare, guarantee the excellence and sustainability of all the products they use to elaborate their creative Mediterranean cuisine.
*Juanjo Soria is the essence of the dining room and the cellar of Lienzo, his exquisite treatment, his being without being, respecting the intimacy and space of the client, his attention to every detail and need of the client, his attention to every detail and the client’s needs, make him one of the most outstanding professionals in the hotel and catering business in our country, his knowledge of the world of wine allows him to always establish the perfect harmony with the remarkable wines that form part of his carefully tended cellar.
The couple’s achievements at their restaurant Lienzo have earned them a ranking of their gastronomic space as number 20 of the TOP100 Restaurants in *TheFork’s latest edition, ranking alongside the greatest restaurants in the country. The *Macarfi Guide in its current edition of the Valencian Community places Llenç in its *Top 10.
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El interior del Lienzo
