{"id":37,"date":"2026-03-06T13:03:36","date_gmt":"2026-03-06T13:03:36","guid":{"rendered":"https:\/\/cuevasdelvino.com\/?page_id=37"},"modified":"2026-06-02T11:41:03","modified_gmt":"2026-06-02T11:41:03","slug":"curiosidades","status":"publish","type":"page","link":"https:\/\/cuevasdelvino.com\/en\/curiosidades\/","title":{"rendered":"Curiosities"},"content":{"rendered":"
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Mes\u00f3n Cuevas del Vino opened on May 24th 1964, when it was the one and only restaurant in the region.<\/p>

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Curiosities<\/h1>\t\t\t\t<\/div>\n\t\t\t\t
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\u00a0 \u00a0 \u00a0 \u00a0Mes\u00f3n Cuevas del Vino opened on May 24th 1964, when it was the one and only restaurant in the region.<\/p>

\u00a0 \u00a0 \u00a0 \u00a0You may have heard or seen (in black letters on a yellow background) the phrase : \u201cChinch\u00f3n: it\u00b4s anissette, it\u00b4s main square and the Mes\u00f3n\u201d. In the 70\u2019s this slogan became very popular and was made up by Don Narciso Garcia Ortego founder of the Meson Cuevas del Vino. Those were difficult days when Chinch\u00f3n was just known for its Anissete production but not for its tourism.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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\u00a0 \u00a0 \u00a0 \u00a0Our kitchen measures 160 square meters and we can serve up to 525 \u201ca la carte\u201d meals in one go with only eight employees. We pride ourselves in not writing down orders, as when the waiters arrive at the kitchen they \u201csing out\u201d the orders and the dishes come out of the kitchen in their right order without needing anybody to read them out. It\u2019s a real show to see our kitchen working during any weekend in the high season: 30 waiters ordering and 8 serving. It works out beautifully. We needed to create this work system out of necessity when we started in 1964, as some of our waiters and cooks couldn\u2019t read or write, and it was the only way to work together in harmony.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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\u00a0 \u00a0 \u00a0 \u00a0On average, our kitchen takes just ten seconds to serve a dish. And the record for the most dishes served in a single meal service stands at 2,104. That happened on Good Friday in 1993.<\/span>\u00a0 \u00a0 \u00a0 \u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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\u00a0 \u00a0 The photograph above shows our employees in 1972. Thanks to them, their recipes and hard work, our Restaurant-Museum Mes\u00f3n Cuevas del Vino has achieved the prestige and good name that we nowadays enjoy. The photo was taken on a trip that we organized to Cuenca to take them out for lunch, and we closed the Mes\u00f3n for that special event. \u00a0<\/span><\/p>

\u00a0 \u00a0 The wine cellars of the Mes\u00f3n Cuevas del Vino could store up to 450.000 litres of wine in their 80 large earthen vats. One must take into account that this was a very considerable capacity for the 18th and 19th centuries.<\/span>\u00a0 \u00a0 \u00a0 \u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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\u00a0 \u00a0 \u00a0 The Atroje of the oil mill could house 240.000 kilos of olives.<\/span><\/p>

\u00a0 \u00a0 \u00a0 The Mill, completely made out of granite weighs nearly 4 tons. It was the biggest oil mill in the region and produced around 90.000 litres of oil per year.<\/span>\u00a0 \u00a0 <\/span><\/p>

\u00a0 \u00a0 \u00a0The wooden beam in The Molino dining room is black poplar brought back from Africa three hundred years ago. It is more than 12 metres long and weighs around 5.000 kilos\u00a0\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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\u00a0 \u00a0 \u00a0 <\/span>The rotary furnace we have in our Bodega is the largest in Spain and uses up to 25.000 kilos of holm oak wood every year. We can fit up to 90 roasting tins of lamb or piglet in the oven at the same time.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Illustrious figures from film industry and televisi\u00f3n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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\u00a0 \u00a0 \u00a0 \u00a0Over the years many famous and well known people have visited and left their autographs and photographs with us. Orson Wells, Yul Brynner, Mark Knopfler, Jose Sacristan or Manolo Escobar autographs, among many others, can be seen around the restaurant.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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This emblematic establishment has been used as a set in many films.<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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Films:<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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  • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/path><\/svg>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\u201cSex or no Sex\u201d featuring Carmen Sevilla and Jose Sacristan<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/path><\/svg>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\u201cP\u00e1jaros de papel\u201d with Emilio Aragon, Imanol Ar\u00edas, Carmen Machi and Lluis Homar<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/path><\/svg>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\u201cUncharted\u201d, with Tom Holland and Mark Wahlberg <\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t<\/ul>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t
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    Series:<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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        \u00a0 \u00a0 \u00a0 Adrien Brody, during his visit to the Mes\u00f3n, tried our iberian croquettes and our \u201cTasting Menu\u201d with suckling pig. Mark Knopfler, however, opted for varied starters and sirloin. Rupert friend and his wife, Aimee Mullins, tried everything in their visits. Their favorites were our \u201cfaroles\u201d (garlic stems). We would like to highlight the humility of Adrien Brody. When he signed one of the vats, he realized that his dedication had been too big and was taking up too much space in it. He turned to the owner and said: \u201cI think I have taken up too much space. Do you want me to erase it and write it again? To which Yajaira replied \u201cOh God, no, it\u2019s perfect. If an actor with an Oscar doesn\u2019t deserve that space, who else is going to deserve it?\u201d<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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        \u00a0 \u00a0 \u00a0 On the set of the movie \u201cUncharted\u201d, the producers of the movie and the actor Tom Holland wanted to visit the Mes\u00f3n and its caves. During the visit, the actor was continually surprised by what he was seeing, to the point of putting his hands on his head on several occasions. He was really amazed.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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        \u00a0 \u00a0 \u00a0 On the set of the movie \u201cUncharted\u201d, the producers of the movie and the actor Tom Holland wanted to visit the Mes\u00f3n and its caves. During the visit, the actor was continually surprised by what he was seeing, to the point of putting his hands on his head on several occasions. He was really amazed.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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        \u00a0 \u00a0 \u00a0 Still talking about films, another funny anecdote took place when Carmen Sevilla and Jos\u00e9 Sacristan were filming \u201cSex or no Sex\u201d. In one of the scenes Jos\u00e9 Sacristan imagines that his co-star is a piglet in a roasting pot and Carmen, who was wearing a body stocking, had to lay in an enormous baking tin with a lettuce in her mouth and have litres of oil poured over her. This scene had to be reshot several times but the final result was worth it.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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        \u00a0 \u00a0 \u00a0 Orson Wells visited this town 1966 while he was filming \u201cUne histoire immortelle\u201d. During break time, the famous director would come into the Mes\u00f3n Cuevas del Vino for lunch, and due to his corpulence, the owner would have to bring out from his own home a bigger armchair to sit him comfortably down. He always ordered the same meal: Chinch\u00f3n butter bean stew and a grilled rump steak which he liked very thick and very rare. After every meal his personal secretary would hand him a very large cigar.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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        \u00a0 \u00a0 \u00a0 Orson Wells visited this town 1966 while he was filming \u201cUne histoire immortelle\u201d. During break time, the famous director would come into the Mes\u00f3n Cuevas del Vino for lunch, and due to his corpulence, the owner would have to bring out from his own home a bigger armchair to sit him comfortably down. He always ordered the same meal: Chinch\u00f3n butter bean stew and a grilled rump steak which he liked very thick and very rare. After every meal his personal secretary would hand him a very large cigar.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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        \u00a0 \u00a0 \u00a0 Another famous actor also working in this area in 1966 was Yul Brynner when he was filming \u201cThe magnificent seven\u201d. This wonderful actor and even better person used to love grilling his own steak and then sitting down to enjoy it leisurely with the rest of his colleagues.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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        \u00a0 \u00a0 \u00a0 <\/span>Do the names Nando Parrando and Roberto Canessa ring a bell? A few years ago a film called \u201cAlive\u201d was premiered. It was about a true story of an aircraft accident on the Andes that is known as The Andes Tragedy. These two splendid men visited our restaurant and wrote the following message on our earthen vats : \u201cIt is worth crossing the Andes by foot to reach Chinch\u00f3n and the Mes\u00f3n\u201d.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

        El Restaurante \u2013 Museo Mes\u00f3n Cuevas del Vino, abri\u00f3 sus puertas al p\u00fablico el 24 de mayo de 1.964, siendo el primer y \u00fanico restaurante de la localidad. \u00a0 Curiosidades \u00a0 \u00a0 \u00a0 \u00a0El Restaurante \u2013 Museo Mes\u00f3n Cuevas del Vino, abri\u00f3 sus puertas al p\u00fablico el 24 de mayo de 1.964, siendo el primer […]<\/p>\n","protected":false},"author":3,"featured_media":373,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"elementor_header_footer","meta":{"footnotes":""},"class_list":["post-37","page","type-page","status-publish","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/cuevasdelvino.com\/en\/wp-json\/wp\/v2\/pages\/37","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cuevasdelvino.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/cuevasdelvino.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/cuevasdelvino.com\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/cuevasdelvino.com\/en\/wp-json\/wp\/v2\/comments?post=37"}],"version-history":[{"count":367,"href":"https:\/\/cuevasdelvino.com\/en\/wp-json\/wp\/v2\/pages\/37\/revisions"}],"predecessor-version":[{"id":4470,"href":"https:\/\/cuevasdelvino.com\/en\/wp-json\/wp\/v2\/pages\/37\/revisions\/4470"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cuevasdelvino.com\/en\/wp-json\/wp\/v2\/media\/373"}],"wp:attachment":[{"href":"https:\/\/cuevasdelvino.com\/en\/wp-json\/wp\/v2\/media?parent=37"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}