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
THE MENU
OF EL PORTAL DEL ECHAURREN
Open from February 1st to December 31st.
Closed during the summer from June 24th to July 10th.
THE MENU
The Portal was inaugurated in March 1998, more than 20 years have passed and it is time to take stock of the situation. We have managed to implement a project like El Portal in a town of 2000 inhabitants. In November 2004 we got the first Michelin star in the history of La Rioja, the second one came in November 2013, today we continue with that qualification that we could not imagine when we started this adventure.
In the other hand, in 2009 we decided to serve only tasting menus. We observe that this decision has brought us good things, but we also realize that the imposition of the tasting menus restricts the client's freedom of choice. For this reason, this year we ́ve decided to end the season recovering the menu with different dishes to choose, but also maintaining the two tasting menus.
In El Portal we don ́t oblige to take the same menu for the whole table, you can combine different menus. Consult us and be welcome.
STARTERS
HEART TARTAR
foie-gras frozen powder, avocado and mustard
GREEN ASPARAGUS
with imperial caviar and mushrooms mayonnaise
CRAYFISH, “PIL-PIL” EZCARAY NUTS AND WHITE TRUFFLE
MORELS IN SOUR CREAM
with grilled foie-gras
RED SHRIMP, POULTRY JUICE
and a touch of white viura wine
PICKLED EAR
on an apple vinaigrette and sliced mushrooms
FISHES
BATTERED HAKE
confit at 45º with green peppers and rice soup
ROASTED HAKE
on a potatoe “pil-pil” and a small touch of vanilla
COD LOIN CONFIT
on Rioja snails
COD
on a vanilla cream with a spicy touch
MEATS
TRIPE OF SKIN PORK
GLAZED SNOUTS
on potato and vegetables muslin
RED WINE PICHON
with pears and cereals
“CALLOS Y MORROS” (BEEF TRIPE AND LIPS)
Riojan style
DESSERTS
CAMEROS CHEESE ON WARM TOAST
with Reinette apple and honey ice cream
THE WOOL
iced cream of green juice, apple and celery
ICE CREAM
wrapped in pork rind
TENDONS AND CHOCOLATE
PETIT FOURS
MARIDAJE DE VINO
6 DIFFERENT WINES
8 DIFFERENT WINES
CHEESE BOARD
TASTING
of our country cheese board
19,00€
29,00€
27,25€
31,00€
25,00€
19,00€
24,20€
27,50€
24,50€
24,50€
24,00€
27,00€
33,50€
25,50€
12,50€
12,50€
12,50€
12,50€
3,50€
55,00€/pers.
75,00€/pers.
15,00€/pers.
APERITIVOS Y TAPAS
The welcome based on small bites, is a journey through the tradition of tapas in our region and takes place at the welcome table at the entrance. The second part of the tapas is inside the kitchens of the hotel, it is a walk through Ezcaray and its surroundings. The last block of snacks is already made on the table, and is a small tribute to the kitchen of our mother, at which time you can indicate your preferences. This appetizer will be served for all Portal customers.
Price: 25 € per person. These appetizers are included in the price of the tasting Menus.
TAPAS
COLD INFUSION OF RED FRUITS
BLACK OLIVES
SPANISH TORTILLA WITH POTATO CREAM
HAKE CRACKLINGS
brandade, fennel and seaweed chlorophyll
APPETIZIERS INSPIRED IN THE VALLEY
A PIECE OF TONDELUNA
FRESH HERBS
or eating a mountain meadow
UNDER A BLANKET OF DRY LEAVES
recreating a walk through a forest
THE FRY
FRIED BORAGE LEAVES
BUÑUELO “SAIGNANT”
“CROQUETAS”
My mother “croqueta” recipe
THE TASTING MENUS
OF EL PORTAL DE ECHAURREN
Open from February 1st to December 31st.
Closed during the summer from June 24th to July 10th.
TASTING MENU: Land
135€ VAT included
This season 2018, in the Portal del Echaurren we present two menus. The first of them that you can see after this text, we have called "Earth". In this menu we want to show you a culinary reflection of what we see and live around us.
FIRST PART
GREEN ASPARAGUS
with imperial caviar and perrechicos mayonnaise
LEEK IN VINAIGRETTE
cooked at 90o during 5 hours
THE RIVER FISH
SECOND PART
RED SHRIMP
poultry juice and a touch of white viura wine
CRAYFISH
and pil-pil made from Ezcaray’s walnuts
PARFAIT CHICKEN LIVER
with artichokes shavings and bread
THIRD PART
RED BEANS
COD FILLET
sugar coated over Riojan sautéed snails
RED WINE PICHON
with pears and cereals
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.
TASTING MENU: Entrails
125€ VAT included
The menu that we call "Entrañas" is made up of recipes that involve products that we know with the name of "casquerÍa". In this menu we cook the vital organs of those animals of which we usually only eat their muscles.
FIRST PART
TARTAR OF HEARTS
frozen foie-gras powder, avocado and mustard
CAULIFLOWER CREAM
with lamb sweetbreads
PICKLED EAR
on an apple vinaigrette and sliced mushrooms
SECOND PART
GLAZED BRAIN
emulating a duck’s liver from a lamb’s brain
RAZOR CLAMS
from pig tendons
PARFAIT OF CHICKEN LIVERS
with artichoke and bread shavings
THIRD PART
COD
on a vanilla cream with a spicy touch
TRIPED OF SKIN PORK
GLAZED SNOUTS
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.
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.
BOOKINGS
BOOKINGS
Open: from February 1st to December 31st (both included – look timetable below). Closed: from June 24th to July 10th (both included).
El Portal will close for weekly rest Sunday night, Monday and Tuesday, except between July 1st and November 1st. During these dates, the weekly rest will be Sunday night and Monday. Check possible changes dew to bank holidays and long weekends.
Opening:
February: Friday and Saturday (lunch and dinner) and Sunday (lunch only).
March and June: Wednesday and Thursday (lunch only), Friday and Saturday (lunch and dinner) and Sunday (lunch only). Check June holidays.
July to November: Tuesday, Wednesday, Thursday and Sunday (lunch only), Friday and Saturday (lunch and dinner).
December: check for bank and Christmas holidays.
BOOKING CONDITIONS AND CANCELLATION POLICY
We inform you that to confirm your reservation, the restaurant will ask for your card number and expiration date.
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 75€/person.
No charged will be made while booking.
Open: from February 1st to December 31st (both included – look timetable below). Closed: from June 24th to July 10th (both included).
El Portal will close for weekly rest Sunday night, Monday and Tuesday, except between July 1st and November 1st. During these dates, the weekly rest will be Sunday night and Monday. Check possible changes dew to bank holidays and long weekends.
Opening:
February: Friday and Saturday (lunch and dinner) and Sunday (lunch only).
March and June: Wednesday and Thursday (lunch only), Friday and Saturday (lunch and dinner) and Sunday (lunch only). Check June holidays.
July to November: Tuesday, Wednesday, Thursday and Sunday (lunch only), Friday and Saturday (lunch and dinner).
December: check for bank and Christmas holidays.
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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