EL PORTAL DE ECHAURREN

The creative cuisine of Echaurren

EL PORTAL DE ECHAURREN

The creative cuisine of Echaurren

By 2001, the creative cuisine of the Echaurren had already become a major niche in the structure of the house. It was then that we decided to create a new element that gave shape those concerns and so, in 2002, El Portal de Echaurren was born. In its beginnings we had to convince both ourselves and strangers that El Portal was not only a dream of youth, but it was to complement a magnificent culinary offer inside the own hotel. But it had to be a new space, inside the same building that shelters the Echaurren Tradición, and designed by and for the taste of the most creative cooking.

An ambitious space where Francis Paniego could give free rein to his creativity. The bet in a small town of only 2,000 inhabitants was not easy, but today it presumes to have been the first restaurant in the history of La Rioja to get a Michelin star. In November 2012, Francis got the prestigious National Gastronomy Award for the Best Chef in 25 years after his mother, and in November 2013, he obtained the second Michelin star for this restaurant.

An ambitious space where Francis Paniego could give free rein to his creativity. The bet in a small town of only 2,000 inhabitants was not easy, but today it presumes to have been the first restaurant in the history of La Rioja to get a Michelin star. In November 2012, Francis got the prestigious National Gastronomy Award for the Best Chef in 25 years after his mother, and in November 2013, he obtained the second Michelin star for this restaurant.

FRANCIS PANIEGO

"Francis Paniego cooks as he is. His dishes and the research he develops in El Portal del Echaurren is the faithful reflection of the spirit of a human being radically marked by the restlessness".

Pablo García Mancha

Nowadays, the gastronomic offer of this space is shown through the seasonal tasting menus, where you can discover the relation and love of the chef for his territory and his concerns.

THE TASTING MENUS

OF EL PORTAL DE ECHAURREN

Open from the 4th of February to the 17th of December
Closed during the summer from the 26th of June until the 6th of July

TASTING MENU: Land

150€ VAT included

This season 2017, in the Portal del Echaurren we present you two menus. The the first one, named "Land" we introduce you a culinary reflection of what we see and live around us.

The culinary tradition of the region, the sensations that the ten kilometres of nature that sorround our valley transmits us. The rich vegetable gardens of the Ebro, the tapeo culture, the omnipresent wine of Rioja, the offal and finally, the delicious pastry from La Rioja, known here as golmajería.

Filtered, passed through the sieve of our eyes, of the experience that over the years we have been acquiring as cooks, of the commitment of cooking with modern, creative vocation and firmly committed to this land.

TAPEANDO

COLD INFUSION
of red fruits, grape, rosemary, thyme and mint

BLACK OLIVES

OMELETTE
with potatoe cream and spicy

HAKE RINDS
cod, fennel and seaweed chlorophyll

FRIED

FRIED BORAGE LEAFS

SAIGNANT FRITTER

CROQUETTES
we borrow from our mother

SNACKS INSPIRED IN THE VALLEY

A BITE
of Tondeluna

FRESH GRASS
or how to eat a high mountain meadow

UNDER A DRIED MANTILE OF LEAFS
recreating a walk through a beechwood

FIRST PART

GREEN ASPARAGUS
with imperial caviar and perrechicos mayonnaise

TEARDROP PEAS
stir fried with ham

RED PRAWN
chicken broth and viura white wine touch

SECOND PART

THE RIVER FISH

PRAWN
and pil-pil made from Ezcaray’s walnuts

CURED EGG YOLK
pepper nectar and rooster combs

THIRD PART

RED BEANS

COD FILLET
sugar coated over Riojan sautéed snails

GLAZED SNOUTS
over potatoe muslin and vegetables

DESSERTS

THE WOOL
freezed cream of green juice, apple and celery

RUSOS DE ALFARO

CHOCOLATE TENDONS

PETIT FOURS

All menus end up with a selection of sweets from our bakery. This year, these last bites are inspired by the nature that surrounds Ezcaray.

CHEESE CART
Before the desserts, our waiters will offer you a tasting of 5 cheeses from our cart, which contains a selection from the country. The cost, 18€ per cheese assortment + VAT

TASTING MENU: Entrails

125€ VAT included

The menu we entitle “Entrails” is formed by recipes made from products that are known as offal. In this menu we cook the vital organs from animals from which we usually only eat their muscles.

We are talking about entrails and guts, wastes... We are talking about offal. We propose to review tradition through these recipes and invite you to face your taboos and, why not, enjoy of a menu that is not only surprising but delicious too.

TAPEANDO

COLD INFUSION
of red fruits, grape, rosemary, thyme and mint

BLACK OLIVES

OMELETTTE
with potatoe cream and spicy

HAKE RINDS
cod, fennel and seaweed chlorophyll

FRIED

FRIED BORAGE LEAFS

SAIGNANT FRITTER

CROQUETTES
we borrow from our mother

SNACKS INSPIRED IN THE VALLEY

A BITE
of Tondeluna

FRESH GRASS
or how to eat a high mountain meadow

UNDER A DRIED MANTILE OF LEAFS
recreating a walk through a beechwood

FIRST PART

TARTAR OF HEARTS
frozen foie-gras powder, avocado and mustard

MILK SKIN
lamb sweetbreads and imperial caviar

PICKLED VEGETABLES SALAD
and kidneys in Jerez

SECOND PART

LACQUED BRAINS
emulating a duck liver

RAZOR CLAMS
from pig tendons

CURED EGG YOLK
pepper nectar and rooster combs

THIRD PART

PARFAIT OF CHICKEN LIVERS
with artichoke and bread shavings

GLAZED BARBEL
and stewed cod guts

GLAZED VEAL
with potato and vegetable muslin

DESSERTS

THE WOOL
freezed cream of green juice, apple and celery

MANTECADO ICE CREAM
wrapped in pig rinds

CHOCOLATE TENDONS

PETIT FOURS

All menus end up with a selection of sweets from our bakery. This year, these last bites are inspired by the nature that surrounds Ezcaray.

WINE-PAIRING
Let our sommeliers suggest you, we have several different proposals to accompany their menus.

ALLERGIES AND FOOD INTOLERANCES – The restaurant has a special menu which indicates the ingredients required by regulation (EU) nº 1169/2011 that could cause allergies or food intolerances to some people. You can request it from our staff.

THE TASTING MENU

A seasonal offer

Open from the 4th of February to the 17th of December
BOOKINGS
BOOKINGS

El Portal will closes for weekly rest Sunday night, Monday and Tusday, except between the 1st of July and the 1st of November. During these dates, the weekly rest will be Sunday night and Monday. Check possible changes deu to bank holidays and long weekends.

Open from the 4th of February to the 17th of December (both included). Closed during the summer from the 26th of June to the 6th of July (both included).

BOOKING CONDITIONS AND CANCELLATION POLICY

We inform you that to confirm your reservation, the restaurant will ask for your card number and expiration date.
This card is only requested as a guarantee of the reservation and our cancellation policy is as it follows:
· Cancellation must occur at least 3 days prior to the date of your reservation. Otherwise the amount of 50€ will be charged for the number of people booked.
· If the cancellation occurs on the same day of the reservation, or if you don’t show up, the amount to be charged will be 100€ for the number of people booked.

When requesting your reservation the restaurant we’ll send you a form that you must complete and forward us. You will then receive a firm confirmation of your reservation.

El Portal will closes for weekly rest Sunday night, Monday and Tusday, except between the 1st of July and the 1st of November. During these dates, the weekly rest will be Sunday night and Monday. Check possible changes deu to bank holidays and long weekends.

Open from the 4th of February to the 17th of December (both included). Closed during the summer from the 26th of June to the 6th of July (both included).

Padre José García, 19 – Ezcaray (La Rioja)
Tel. 941 354 047 · info@echaurren.com

Padre José García, 19 – Ezcaray (La Rioja) · Tel. 941 354 047 · info@echaurren.com