ECHAURREN TRADICIÓN

Origins of this house

ECHAURREN TRADICIÓN

Origins of this house

Echaurren Tradición is part of the Riojan traditional cooking history. That merit is from our mother, Marisa Sánchez. She has gathered and managed to transmit to the menu of this restaurant, a bundle of unforgettable recipes, which are the best legacy a mother can leave to her children. The croquettes, the chickpea stew, the beans, the puree or the vegetable stew, the fish soup, the lamb legs, the meatballs or the lamb with sauce make a large number of faithful customers come back caught by her cuisine of taste and memory.

Nowadays, the menu of the restaurant Echaurren Tradición is nourished by all those unforgettable recipes we just mentioned. But also from some dishes of our restaurant El Portal, which naturally get mixed with the classics of our mother’s recipe book. This allows us make this recipes, that were born as avant-garde, but have managed to consolidate, last forever. To our restaurant Tradición will only arrive those dishes that deserve the honor and the right to become classics and to appear in the menu of the Echaurren.

Echaurren Tradición is part of the Riojan traditional cooking history. That merit is from our mother, Marisa Sánchez. She has gathered and managed to transmit to the menu of this restaurant, a bundle of unforgettable recipes, which are the best legacy a mother can leave to her children. The croquettes, the chickpea stew, the beans, the puree or the vegetable stew, the fish soup, the lamb legs, the meatballs or the lamb with sauce make a large number of faithful customers come back caught by her cuisine of taste and memory.

MARISA SÁNCHEZ

"My mother is a great woman and those who know her can attest what I say. Working with a mother is something that very few can afford. I've had that luck and I am immensely privileged for it. She occupies an important place in this house, as it could not be otherwise, it's our tribute to those who have been able to transmit the love for cooking and for the products of this land."

National Gastronomy Award to the Best Chef in 1987 and Medal to the Merit of Labor in 2008. She has directed this kitchen until a few years ago and continues alongside us, helping us with advice and experience. When she shows up in the kitchen and starts to talk, all the cookers take notes.

Simple and elegant recipes, but delicious above all.

THE MENU

Simple and elegant recipes, but delicious above all.

Closed Sunday nights, except during July and August
THE MENU

OF ECHAURREN TRADICIÓN

Closed Sunday nights, except during July and August

TASTING MENU

65€

APPETIZERS

THE CROQUETTES
from our mother, of ham and chicken, soft and creamy

PRAWN CARPACCIO
over tomato tartar, white garlic and red wine caviar

STARTERS

SEASONAL MUSHROOMS
with tender garlics, all stewed together with an egg yolk

SEASONAL SUMMER VEGETABLE STEW
with vegetables cooked separately and then thickened with the juice of its cooking and ham

POCHAS
Riojan style with fried tomato

MAIN COURSES

COATED HAKE
sugar coated at 45º with green peppers and rice soup

GRANDMOTHER’S MEATBALLS
over parmentier and truffle

DESSERT

LUKEWARM TOAST WITH CAMEROS’ CHEESE
reineta apple and honey ice cream

STARTERS

TO SHARE.
IN THE MIDDLE OF THE TABLE

THE CROQUETTES
from our mother, of ham and chicken, soft and creamy

RIOJAN PEPPERS
baked on a charcoal oven, anchovies (from Don Bocarte) with Alfaro olive oil

CHARCOAL GRILLED BLOOD SAUSAGE FROM EZCARAY
with Riojan stripped peppers

SARTA RIOJAN CHORIZO  OF EZCARAY
slightly fried

ENSALADILLA RUSA
from our mother, with mayonnaise and regañás

12,00€

22,00€

12,00€

10,50€

10,50€

A BIT MORE REFINED.
CAN GO TO THE CENTER OF THE TABLE

SEASONAL MUSHROOMS
with tender garlics, all stewed together with an egg yolk

PRAWN CARPACCIO
over tomato tartar, white garlic and red wine caviar

FINE CLAMS JUST OPENED
in the pan with garlic and parsley

CRYSTAL CARAMEL COATED PEPPERS
with poultry yard egg cooked at low temperature and potatoes

17,50€

18,50€

29,70€

18,50€

OUR SPOON DISHES

DRIED MOUNTAIN RICE
with quails and mushrooms

THE FISH SOUP
of Echaurren, with conger eel, monkfish and clams

SEASONAL SUMMER VEGETABLE STEW
with vegetables cooked separately and then thickened with the juice of its cooking and ham

22,50€

16,50€

18,50€

RED BEANS
with chorizo and bacon (Caparrones)

RIOJAN STYLE POCHAS 
with fried tomato

18,00€

18,00€

MAIN COURSES

THE FISH

BAKED PINCHO NAPE HAKE
with a stir-fry of garlic, parsley and panadera potatoes (for two people)

HAKE BARBELS
grilled over a cream of potato and a slight touch of vanilla

GRILLED SEA BASS
over a bed of small onions and poached tomato in its juice and a garlic and chilli vinaigrette

CHOPPED SQUID WITH ITS INK 
and white rice

COATED HAKE
sugar coated at 45º with green peppers and rice soup

HAKE FILLET
in green sauce and clams

22,50€/persona

24,00€

29,85€

23,00€

24,20€

27,50€

THE CHARCOAL GRILLED MEAT

GRILLED COW CHOPS 
with piquillo peppers (between 900gr. and 1Kg.) 

VEAL SIRLOIN
grilled with café of Paris sauce and fried potatoes

GRILLED LAMB CHOPS
with panadera potatoes

45,00€

25,50€

25,50€

THE TRADITIONAL OFFAL

LAMB LEGS 
Riojan style

RIOJAN STYLE CALF TRIPES WITH SNOUTS
winners of the first worldwide tripe championship

BONELESS PIG HAND
with Rincón de Soto pear and glazed turnips

GLAZED VEAL JAW 
with apple puree and arugula

22,00€

22,00€

22,50€

22,50€

THE HUNTING

DEER SIRLOIN
with chestnut puree and red fruit sauce

STEWED RED PARTRIDGE
with an orange touch and sugar coated pears

25,00€

25,00€

STEWS AND ROASTINGS

GRANDMOTHER’S MEATBALLS
with parmentier and truffle

STEWED LAMB WITH SAUCE
mushrooms and carrots

22,00€

22,00€

YOUNG LAMB SHOULDER BLADE
with panadera baked potatoes and green salad

25,00€

DESSERTS

WE RECOMMEND YOU TO ORDER THE DESSERTS AT THE BEGINNING OF THE MEAL

WARM CAKE AND CHOCOLATE FLUID
with vanilla ice cream (Coulant)

LUKEWARM TOAST WITH CAMEROS’ CHEESE 
reineta apple and honey ice cream

TRADITIONAL COTTAGE CHEESE CAKE
which Rogelio taught us how to make, with chilled cream with Valvanera liquor

FRIED TOASTED BRIOCHE
with cheese ice cream and light custard

CHOCOLATE CAKE
with walnuts, vanilla ice cream and chocolate sauce

11,00€

11,00/7,00€

11,00/7,00€

11,00/7,00€

8,80€

TOASTED CREAM 
with fresh cheese ice cream

HOMEMADE EGG CRÈME CARAMEL
with milk and eggs from our town

SHEEP MILK JUNKET
with Ezcaray heather honey and walnuts

PREPARED FRUIT 
seasonal

SPANISH CHEESE ASSORTMENT
with quince jelly

SHAKED WITH CAVA LEMON SORBET

HOMEMADE ICE CREAMS:
heather honey, fresh cheese, vanilla and chocolate

8,80€

6,60€

6,60€

8,80€

9,90€

7,70€

6,60€

10% VAT included

Many of the dishes of our menu are gluten free, however, we please ask you to tell the waiter, so we can increase the care in the kitchen. We can make other gluten free dishes from our menu under order. We have gluten free bread and beer.
We also inform you that in compliance with regulation (EU) 1169/2011 on food allergies and intolerances we have menus from the restaurant Echaurren Tradición with the necessary information in that matter.
All fishery products affected by Royal Decree 1420/2006 served in this establishment, comply with the terms established in such legislation.

BOOK NOW
BOOK NOW

Echaurren Tradición closes for weekly rest on Sunday nights, except during July and August, when the Restaurant won’t close any day of the week.

Closed for holidays: from the 9th to the 24th of January and the 18th to the 26th of December.

Echaurren Tradición closes for weekly rest on Sunday nights, except during July and August, when the Restaurant won’t close any day of the week.

Closed for holidays: from the 9th to the 24th of January and the 18th to the 26th of December.

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