À la carte

The broad variety of dishes in the restaurant’s menu is updated regularly to make room for seasonal products coming from the market place. However, some emblematic dishes on our menu are included throughout the year. Some of these are the Scarlet beans, Saddle of lamb or the Tuna Rioja-Style.
Eat a la carte means for our customers to enjoy a dining experience at an average price of approximately € 35 to 40 with recipes freshly prepared with expertise and professionalism in our kitchen.

Wines

The Cellar of our restaurant La Rioja was designed under the criteria of an excellent cost-performance ratio, a balance between most suitable wines for daily consumption and the flexibility to match best with of all kinds of dishes.
Designations of origin of wines vary though of course the DO Rioja has a prominent presence in our menu as well as Crianza wines and premium reserves.
The harmony of these wines with the menu’s dishes ensures a very satisfactory meal.

Menu

Selection of only some of the dishes that you can taste at the restaurant La Rioja:

Starters

• Scarlet beans Rioja-Style: : Stew of Logroño scarlet runner beans with meat and chorizo accompanied by hot pepper seasoning.
• Sautéed vegetables mix The best vegetables of the garden sautéed with onions, boiled eggs and ham.
• Piquillo peppers stuffed with fish and au gratin.
• Piquillo peppers with anchovies from Santoña
• Sautéed seasonal mushrooms and shrimps Basque-Style
• Eggs Rioja-Style: Baked eggs with chorizo and piquillo peppers
• Tudela lettuce with tuna and anchovies from the Bay of Biscay
  Salad with all the flavor of Biscay, but seasoned with our mustard vinaigrette.
• Premium asparagus from Navarre with mayonnaise.
• Natural homemade leeks with vinaigrette.
  Leek salad with different kinds of lettuce and seasoned with two sauces: vinaigrette and romesco.
• Seafood Paella: Paella with fish and seafood for two people
• Source Jabugo ham plate with toasted tomato bread.

Meat dishes

• Lamb roasted Northern Style: :
  Specialty of the house! Small parts (saddle or leg) roasted in its own juice for a very tender and juicy meat.
• Lamb rips coated with bread crumbs
  The rips are crisp and not greasy and have always been highly appreciated by all our customers.
• Innards Rioja-Style: We prepare the innards with bacon, chorizo and a little spice. One of the best innards dishes of Barcelona, they say..
• Fillet of Gerona beef in a Cafe de Paris sauce and accompanied by seasonal vegetables.

Fish

• Cod loin steak Rioja-Style: Cooked in a clay pot with tomato sauce, piquillo peppers and hard-boiled egg.
• Cod loin steak in its juice with roasted piquillo peppers in a mild Pil-Pil sauce.
• Cod cheeks in a Pil-Pil sauce with clams to the plate with garnish of roasted peppers Mendavia.
• Grilled tuna from the Atlantic with roasted Mendevia peppers.
• Hake filet Bilbao-Style Baked northern hake with sliced juicy potatoes and fried garlic.
• Monkfish in a romesco sauce and with small cuttlefish.

Dessert

• Idiazabal cheese ice cream with walnuts and homemade quince jelly
• Seasonal peach compote with red wine
• Catalan cream or egg pudding truly homemade.
• Homemade rice pudding with cinnamon.
• Tulip biscuit with frozen yogurt and strawberries
• Bella Otero: Natural fruit salad with vanilla ice cream and Grand Marnier.