Cocina con Mimo is the reflection of a passion and a way of life that they transfer to their preparations and that is also reflected in the two gastronomic spaces, Mimo Bar y Terraza and Mimo Gastro. Cocina con Mimo is a journey through León and from León.
Passionate about cooking and the chup chup, traditional recipes and the products of their land, the pantry is the soul of Cocina con Mimo and the refuge where the adventure begins every time they explore a recipe. Always based on tradition, but seeking to go a little further, giving it a twist.
Located in the Plaza de San Marcelo, in the heart of the capital of León and just a few metres from such significant monuments as the Casa Botines and the cathedral, is Cocina con Mimo, or in other words, rogue and avant-garde travelling cuisine, a restaurant where creativity, quality and skill can be appreciated in every dish. Modern, fun dishes, with constant references to the lands of León that combine perfectly with dishes from countries such as France, Italy, Mexico, Peru and Japan, as well as from other parts of the country such as Galicia and Navarra.
Who is what in Cocina con Mimo
This complicated path that the couple Ángela and Javi embarked on with great enthusiasm in 2022 has been recognised in the form of references in the Michelin Guide as Bib Gourmand 2023 and 2024, recommendations in the Repsol Guide in 2023 y 2024, Best Restaurant in León 2023 by the Guru Guide and their inclusion in the best restaurants of The Fork 2023, the leading online booking platform in Europe.
But who makes it possible for the doors of Cocina con Mimo to open every day? After training at the San Cayetano Catering School, Javi del Blanco worked in Michelin-starred restaurants such as Cocinandos and other renowned establishments in the capital of León. From his city he moved to Asturias to continue learning with the best chefs and at the Nerua Guggenheim Bilbao for two years as one of the head chefs. After a while, the opportunity arose for him to return to his homeland and it was at the now defunct LAV, a gastronomic laboratory recognised with a Sol Repsol and a firm candidate for a Michelin star, where his experimental cuisine reached its maximum expression. From here to what was his great dream, to have his own space where he could put his ideas into practice and which he would create with Ángela, his better half.
His extensive professional career has been recognised with several National Competition finals, Revelation Restaurant of Castilla y León in 2017, Michelin Bib Gourman in 2018 and 2019, Best Restaurant of León in 2019 in LAV, Michelin platter in 2020 and 2021 in LAV, Sol Repsol in LAV in 2021, Solete in Marcela Vinos in 2021 and Sol Repsol in Marcela Brasa in 2022.
Another of the pillars on which Cocina con Mimo is based is Ángela Trobajo, head waitress with extensive experience in this profession. Ambitious, non-conformist and perfectionist, she strives every day to improve and grow, always with a smile that transmits happiness to the whole team and, of course, to the diners.
Last but not least the team, for Javi and Angela the best asset they have now and will always have. They are his other family, with whom he works side by side in pursuit of the same and unique goal, that the customer leaves his restaurant satisfied.
The proposal of Cocina con Mimo
The unwavering desire to achieve excellence in the two spaces they have and constant work are the premises of its founders. Their vocation for customer service, the close and trusting manner in which they treat their customers and the fact that for them the kitchen is like a theatre, which always surprises, give the right meaning to the name “con Mimo”.
Designed with two different spaces, but both with a very careful proposal, Mimo Bar Terraza, located on the ground floor, offers a menu designed for portions and elaborate tapas. An exciting culinary journey with dishes such as the kimchy croquette with red tuna that takes us to Japan, the nachos with botillo and Pata de Mulo cheese that takes us to Mexico, the beef steak tartar in roasted marrow that evokes France or the crispy lasagna of beef picaña with goat cheese béchamel that takes us to Italy. The province of León is also present with dishes such as stewed beef cheek bao with spicy chocolate sauce and the Valles del Esla with a hamburger made with pork chop, Pata de Mulo cheese, rocket and mustard vinaigrette. Neighbouring Galicia comes with Russian salad with Txangurro and Tudela (Navarre) with artichokes cooked in two ways, egg yolk and jowl, among others.
Mimo Gastro, the other space, offers two tasting menus, also with gastronomic travels around the world as the main theme. The Short Distance tasting menu consists of nine stops and includes dishes such as leek, trout and stew broth; Pico Pardal chickpeas with duck, foie and mushrooms; roast suckling pig with fake risotto and for dessert, tomato gummy jelly from Mansilla, to name but a few. Likewise, the Long Distance tasting menu is made up of twelve stops such as the foie stone, kimchi and tuna croquette, gilda with white prawns, carabinero and carabinero and for dessert, delicious proposals such as the San Marcos 2.0 tart, coffee meringue or mini chocolate bar, among others.
Cocina con Mimo has a hopeful future ahead of it and this year 2024 could be the year of its definitive take-off, hopefully in the form of recognition that will put it on a par with the great restaurants of this country.
