gourmet food&wine · la ferretería plaza españa, 10 la unión plaza españa, 4 t_945 133 019...
TRANSCRIPT
gourmet food&wineG
uide o
f an
exq
uisite
city
2
3
ingredients for a delicious Vitoria-Gasteiz
4 | The recipe of the greenest Spanish Gastronomy Capital
6 | Culinary Awards
8 | Spanish Gastronomy Capital 2014
10 | Events related to traditional and modern creations:
Alava Pintxo and Rioja Alavesa Wine Week
Alava Cazuelita (Casserole) and Rioja Alavesa Wine Week
Ardoaraba - Vitoria-Gasteiz International Wine and Gastronomy Fair
13 | Cooking workshops and show cooking
15 | Pintxo-Pote in Vitoria-Gasteiz (Pintxo + Glass of Wine)
20 | School of professionals
23 | Pintxos routes
26 | Easy recipe for ‘Gilda’
27 | Delicatessen route
30 | Easy recipe for scrambled eggs with black truffles
from Montaña Alavesa or Valdegovia
31 | Sweet route
34 | Easy recipe for Goxua
35 | Wine Bar route
How is wine tasting performed?
38 | Quality products from Vitoria-Gasteiz and Araba/Alava
41 | Markets and fairs in Vitoria-Gasteiz and in Araba/Alava
42 | Follow the culinary steps of the winners and the most
traditional cuisine:
43 | Txitxarro Pizarro (Mackerel on a slate)
44 | Potatoes with chorizo
45 | Beef sirloin and ecological vegetables
in Rioja Alavesa wine
46 | Baby squid in their ink
47 | Where to eat
4
The recipe
ood gourmet dishes are based on quality ingredients and exper-
tise in the kitchen. Vitoria-Gasteiz is a city that has been cooked
with care and that, in 2014, won the Spanish Gastronomy Ca-
pital award. Its recipe consists of top restaurants and grills;
“pintxo” routes - typical miniature samples of Basque cuisine -,
the “pintxo-pote” phenomenon, candy tours, delicatessen routes, wine bars, events
surrounding the creation of traditional and modern culinary initiatives, a large number
of professional and well-known cooks, such as Diego Guerrero, from Vitoria, who
has managed to obtain two Michelin stars for El Club Allard (Madrid), awards, high
quality products...
As the Capital of wine, Rioja Alavesa wines and “txakoli” provide this recipe with
international recognition and, as the European Green Capital; it encourages people
to visit the city, to sample it.
And if you want to take a piece of Vitoria-Gasteiz with you, we shall also describe the
delicatessen shops, wine bars and baker’s that will dazzle you with the flavours of
their products; truffles, San Prudencio and Virgen Blanca tarts, traditional preserves,
baskets of fruit, fresh products...
In this guide we shall introduce the recipe used to cook up this exquisite city, Vitoria-
Gasteiz, which is the Spanish Gastronomy Capital 2014.
Gof the greenest Spanish Gastronomy Capital
5
Pedro Subijana
Martin Berasategui and David de Jorge
Culinary awards
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oday, the restaurant in Vitoria-Gasteiz that holds the prestigious
Michelin Star award is Zaldiaran.
In addition, Josean Merino, from perretxiCo & marmitaCo, has won the Innovation Award and the Jury’s Special Mention at
the VIII Basque Country Pintxos Championship 2013, as well as the award for the ‘Best Pintxos and Tapas Bar in Spain 2011’,
at the XIII The Best Gastronomy of Alicante Congress.
The potato omelette prepared by Senén González, from Sagartoki Tapas Bar-Restaurante, won the XII Spanish Potato Omelette Championship
in 2010. The chef has opened a stall in the San Miguel market in Madrid to showcase and sell his popular omelettes.
There is a long list of establishments that have won best Pintxo or Best Tapas awards each year in the various events
organised in the city.
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Cul
inar
y aw
ards
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Spanish Gastronomy
Capital 2014
The Spanish Gastronomy Capital 2014 award will be felt in the city through
a wide-ranging programme of activities in which gastronomy will be the
key protagonist.
An exceptional opportunity to enjoy the cuisine and of Vitoria and Alava, spi-
ced up with the many nuances that the city of Vitoria-Gasteiz hast to offer.
In 2014, gastronomy will spill out into the streets with creative proposals
promoted by restaurants and bars that are an essential part of this award
and that are fully aware of the responsibility it implies.
Spa
nish
Gas
trono
my
Cap
ital 2
014
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Experience being ‘green’ and also revel in Vitoria-Gasteiz in the
year in which it is celebrating its status as Spanish Gastronomy
Capital 2014 with the ‘Gastro-Green Weekend’. Enjoy the city at
any time of the year with these tourist packages at very competi-
tive prices.
1. Minimum of 2 hotel nights in a double room, bed and
breakfast. From 55 € /night in a double room (B/B), subject
to availability.
2. A guided tour of the city (departure, Saturdays at
17:00 from the Tourist Office) and it includes a ticket to the
restoration work being performed on the Cathedral of
Santa Maria.
3. Ticket to the Artium, the Basque Centre-Museum of
Contemporary Art, at reduced rates (subject to availability).
4. Gasteiz On Card with discounts and promotions in bars,
restaurants and shops.
5. Gastronomic Card.
Gastro Green Weekend
Vitoria-Gasteiz will become a great cuisine-based stage, where citizens and tou-
rists alike will have the opportunity to enjoy workshops, presentations by re-
nowned chefs, tasting as well as food and wine pairing sessions involving many
products linked to the region, such as Añana Salt, a cultural landscape that is a
candidate to become a UNESCO World Heritage Site, the oil and the wine of
Rioja Alavesa, txakoli from Alava, black truffles from the Alava Mountains and
Valdegovía, Alava haricots or potatoes, to mention the most representative.
The youngest visitors will also be able to take part in activities that have been
specifically designed for them with attractive and educational cuisine-based
programmes.
Traditional pintxos and mini-brochette
competition. Each establishment submits
two specialities: traditional food and
author cuisine. The event brings together
almost one hundred specialists.
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Events related to traditional and modern creations
Alava Pintxo and Rioja Alavesa Wine Week
Dozens of local establishments showcase
two small casseroles under the theme,
“Traditional and Creative Cuisine”
to highlight and promote traditional
gastronomic options.
Date: February.
www.semanacazuelita.com
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Alava Cazuelita (Casserole) and Rioja Alavesa
Wine Week
Gas
trono
mic
eve
nts
Young and aged wines, reserves
and grand reserves, accompanied by
culinary creations, can be enjoyed at this
international event for wine enthusiasts.
Date: December bridge.
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Ardoaraba International Wine and Gastronomy Fair of Vitoria-Gasteiz
Cooking workshops and show cooking
220° Alternative Cuisine Area
This area offers fully practical bakery,
pastry and cooking classes for small
groups of a maximum of ten students.
A space where one can become familiar
with cooking and that occasionally
offers plays that can be enjoyed with a
glass of wine.
www.220grados.com
Cooking classes at the
marmitaCo Restaurant
Would you like to learn how to prepare
the best pintxos and tapas in Spain?
Learn tricks to make a home menu in
ten minutes? Or, perhaps learn to taste
all kinds of wine, enjoying them more
than you do now? All this can be done in
the marmitaCo Restaurant cooking class.
www.marmitaco.es
What would be the point of a cuisine oriented city if such knowledge is not passed on?
In Vitoria-Gasteiz you will be able to participate in cooking workshops, show cooking and
tasting sessions organized to improve your technique or simply to get you started in the
kitchen. Enjoy what you have cooked and have a good time preparing dishes with our
excellent products and tasting the best wines guided by the professionals. An attractive
and unique proposition to enjoy on your visit to our city. Try it!
Show cooking at
catering schoolsThe city’s catering schools offer
the possibility of gaining first-hand
knowledge of the secrets of our most
traditional and modern cuisine.
Su AlaiThey provide all levels of cooking
classes: beginners, advanced, pastry,
vegetarians, rice, fresh pasta…
Cooking for children, teambuilding,
cooking party…
www.sualai.com
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The Olaguíbel route
Olaguíbel Str. (numbers: 58, 66, 68…)
Note: On this route, unlike the others, rather than charge €1 per glass of
wine and one pintxo, the pintxo is free with each drink, which is charged at
its usual price.
The Wednesday route
The pintxo-pote phenomenon has revolutionised Vitoria-
Gasteiz. It started on the first Thursday in May, 2003, with
the so-called Route of the Barrels, an initiative of the Gas-
teiz ON business association. On 7 October, 2004, the
restaurateurs in Gorbea Street adopted the idea. There are now over 20
routes throughout the city. And that’s not all, this initiative from Vitoria
has been exported to other provinces.
The wine that is on offer is usually Rioja Alavesa and there are all types of
pintxos: omelettes, grilled mushrooms or cheese, mini-burguers with blue
cheese, puff pastry with zucchini and a filling of cod with Vizcaya sauce…
All these routes offer their products (pintxo + pote) for €1, except in the
centre, where the price is €2 and the Route of the Barrels and Salburua,
where the prices is €1.5. The timetable is from 19:00 to 23:00.
T
Pintxo-Pote in Vitoria-Gasteiz(Pintxo + Glass of Wine)
Pin
txo-P
ote
rout
es
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16
Pin
txo-P
ote
rout
es
The Gorbea Route
c) Gorbea c) Badaia c) Cruz Blancac) Navarro Villoslada
c) Sancho el Sabio
c) Bastiturri
The Lakua route
Plaza de Ignacio Aldecoa
c) Blas de Otero
c) Duque de Wellington
c) Baionac) Pamplonac) Landaberdec) Belatec) Hondarribiac) Zarautz
The Judimendi route
Plaza de Pepe Ubis
c) Santa Lucíac) Federico Baraibar
c) Errekatxikic) Polvorín viejo
The Virgen Blanca route
Plaza de la Virgen Blanca
c) Cuesta de San Francisco
c) Mateo Moraza
c) Correría...
The Salburua Route
Avenida de Juan Carlos I
c) VienaAvenida de París
Paseo de Europa
Bulevard de Salburua
Avenida de Londres
Paseo de Estrasburgo
Note: On this route the price of each
pintxo-pote is €1.5.
The San Martín route
c) Adriano VIc) AbendañoAvenida Gasteiz
Plaza Gerardo Armesto
c) Ignacio Díaz de Olano
The Zaramaga route
c) Vitoriac) Reyes de Navarra
c) Cuadrilla de Vitoria-Gasteiz
The Kutxi route
c) Cuchillería
The Zabalgana route
Avenida de las Naciones Unidas
Avenida de los Derechos Humanos
Avenida de Zabalgana
Boulevard de Mariturri
c) Martín Luther King
Avenida de la Ilustración
c) OyónPaseo de la Unesco
The Arana route
c) Pedro Orbea
Plaza San Antón
c) La Esperanza
c) Franciac) Los Herrán
The San Prudencio route
c) San Prudencio
c) Dato
Thursday routes
The Friday route
The Saturday route
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‘Quality’ Pintxo PoteAn aged Rioja Alavesa wine (from a different
winery each month) and a “creative” pintxo
are offered for the price of €2. Part of what
the establishments raise goes to promoting
local music bands.
Route of the Barrels
Available in the Old Quarters on the first
Saturday of each month (in the morning),
coinciding with the Almendra Market. The
offer includes a pintxo and a pote (glass of
wine) for €1.5.
Beer routeThis route began in 1996. On this route
-which is available every Thursday of the
year- a small bottle of beer costs one euro.
The route coincides with the Judimendi
Route.
Old Quarters
c) Franciac) Portal del Rey
c) Pintoreríac) Cuchilleríac) Fray Zacarías Martínez
c) CorreríaPlaza de la Virgen Blanca
Plaza de España
Cuesta de San Francisco
Central downtown area
c) Vicente Goicoechea
Plaza de la Provincia
c) Pradoc) San Antonioc) Manuel Iradier
Plaza del Arcac) Ortiz de Zárate
c) Riojac) AngulemaPlaza de los Desamparados
c) Fuerosc) San Prudencio
c) Datoc) PostasPlaza del General Loma
Other areas of the city
that have their own route:
MariturriAldaiaAriznavarraTxukun-LakuaAngloSantiagoBenito GuineaAranzabal
More routes
Pin
txo-P
ote
Rout
es
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School of professionals
Egibide School of Hotel and Catering Mendizorrotza
The first Hotel and Catering School in Araba/Alava has been awarded, among other
standards, the Gold Q for Quality Management by the Basque Government (2004),
the first prize for Quality in Education (1999) by the Ministry of Education and the
Ekoscan Environmental Improvement certificate (2005) awarded by Ihobe. It has a
restaurant with two dining rooms open to the public (a set menu and a tasting/a la
carte menu). Advance reservations required. It has a DTA gastronomic demonstration
room measuring 100 m2. This versatile space is ideal for culinary events or pastry
cooking classes, wine tasting...
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Sch
ool o
f pr
ofe
ssio
nals
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Gamarra Hotel, Catering and Tourism School
Dedicated to vocational training for the hotel and catering business; it
offers a number of services, including a restaurant with a set menu,
tasting menu and buffet meals. It prepares take-aways and offers
confectionery products on request. It also accompanies the Basque
Government, and other brands in the sector, on their Basque Country
tourism promotion campaigns.
ESAB School of Gastronomy
The Silken hotel chain has launched the ESAB (Silken School of Food
and Beverages) school of gastronomy. An institution, located in Vito-
ria-Gasteiz, chaired by the Basque chef Martin Berasategui. This is
the first time a Spanish hotel chain has launched a training centre for
workers from all its hotels, whether kitchen staff or people perfor-
ming restaurant management tasks.
Easy pintxo recipe: ‘Gilda’
Ibarra chilli or ‘Prawn of Ibarra’
Bay of Biscay anchovy
Pitted olives
A trickle of Rioja Alavesa olive oil
Ingredients:
Take a toothpick and carefully threaded a pitted
olive, an Ibarra chilli folded in half, a Bay of
Biscay anchovy, also folded, and top it all with
another pitted olive. Sprinkle with a trickle of
Rioja Alavesa olive oil and serve.
Preparation:
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Pintxos routes
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We propose two pintxos routes for different areas of the city: Old Quarters and the centre. You can try the miniature haute cuisine these establishments offer while also enjoying some of the city sights along the way.
Old Quarters
Cube Francia, 24T_945 203 728
BarrónPintorería, 2T_945 124 560
La RiojanaCuchillería, 33T_945 250 239
Hor Dago!Fray Zacarías, 2T_945 148 971
Querida MaríaPlaza Santa María, 2T_945 205 659
El Tulipán de OroCorrería, 157T_945 142 023
La MalqueridaCorrería, 10T_945 257 068
Deportivo AlavésPlaza de la Virgen Blanca, 1T_945 233 911
BaztertxoPlaza de España, 14T_945 157 400
El 97Plaza de España, 1T_945 149 387
IzartzaPlaza España, 5T_945 235 533
La FerreteríaPlaza España, 10
La UniónPlaza España, 4T_945 133 019
El Victoria CaféPlaza España, 13T_945 141 914
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Las 3 BBBLos Huevos RotosPlaza España, 4
ToloñoCuesta de San Francisco, 3T_945 233 336
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Pintxos routes
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7
89
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2
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5
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9 Pin
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Centre
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Aldama 1885Postas, 20T_945 231 252
Aupa! Food & LifeRicardo Buesa, 4T_945 062 762
Cafetería SalburúaFueros, 19 T_945 286 460
Bar AmaikaIndependencia, 11T_945 146 654
GardokiAngulema, 4T_945 285 475
La ViñaRioja, 24T_945 204 393
El Rincón de Luis MariRioja, 14T_945 250 127
Puerta GrandePlaza del Renacimiento,1T_945 308 640
La Tapería Los Herrán, 2 T_945 255 478
DólarFlorida, 26T_945 230 071
UsokariDato, 25T_945 234 152
J.G.Dato, 27T_945 231 132
SaburdiDato, 32T_945 147 016
TximisoManuel Iradier, 8T_945 148 338
perretxiCoSan Antonio, 3T_945 137 221
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Sagartoki Tapas BarPrado, 18T_945 288 676
PregónPlaza de la Provincia, 1T_945 261 260
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1
Scrambled eggs with black truffles from
the Alava Mountains or Valdegovía
The truffle from the Alava Mountains or
Valdegovía is cut into thin slices and slow-fried for
5 minutes in Rioja Alavesa olive oil in a frying pan
together with the port wine and a dash of butter.
Once brown, add the eggs, salt and pepper. Stir
until set. Best served with a piece of fried bread.
Preparation:
A trickle of Rioja Alavesa olive oil
A teaspoon of butter
75 g of black truffles from the Alava Mountains or
Valdegovía
1 pinch of Añana Salt
A few drops of port wine
3 eggs1 pinch of black pepper
Ingredients for 2 people:
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Delicatessen route
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25
CentreOld Quarters
Corre 34Oil, wine, cheese, pasta and truffles.Correría, 34T_945 251 084
ElviraDelicatessen.Fundadora de las Siervas de Jesús, 37T_945 142 743
FerretiIce cream and milkshakes.Herrería, 1T_945 260 965
La Pera LimoneraBaskets of fruit.Correría, 13T_945 263 602
SagrarioFresh produce.Plaza General Loma, 2T_945 148 139
Toloño SelecciónPersonalized gifts, special gin and tonic water, delicatessen and private tasting sessions.Paseo de los Arquillos, 8T_945 132 325
Triforio DelicatessenPastry, bread, oil, wine, coffee...Mateo Moraza, 3 bajoT_945 131 786
VictoferTraditional canned products. Cuchillería, 14T_945 255 305
BredaTraditional Ice creams.Plaza del General Loma, 6T_945 141 512Dato, 27T_945 137 777
Cafés EguíaCoffee and teas.Dato, 7T_945 233 137
Cholocat BoxChocolates, deli and bakery.
Dato, 38T_945 155 225
Chúpate los dedosReady meals, frozen and canned products, foie, oil and vinegar.Plaza de AbastosT_945 253 561
ElviraDelicatessen.Florida, 44T_945 232 440
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Delicatessen route
And if you opt for quality products such as canned food, baskets of fruit, ice cream or good delicatessen, visit the various gourmet shops that we propose.
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Near the centre
Delic
atess
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GiraldoCod.Angulema, 2T_945 272 325
La BrasileñaCoffee and nuts.Prado, 6T_945 254 448
Portal del Rey, 25T_945 257 897
Joaquín José Landazuri, 17T_945 130 863
Paz, 1T_945 265 000
La Casa del BacalaoCod.Postas, 18T_945 231 548
La Casa de los QuesosCheeses.Dato, 38T_630 571 770
Oleoteca Gourmet La ChinataA selection of oil, paté, salt, vinegar, honey and jam.Rioja, 7 bajoT_945 26 74 64
El Rincón de CeledónGorbea, 19T_627 579 398 | 616 321 447
ElviraDeli and fresh produce.Avenida Gasteiz, 37T_945 226 260
Delicatessen.Sebastián Fernández de Leceta, 1T_945 223 157
La BlancaDelicatessen.Avenida de Zabalgana, 23T_945 357 623
Vitoria-Gasteiz Municipal Market - Food MarketJesús Guridi, 1-A
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2214
MilkSponge cake
Refined corn flour
SugarLemon rind
ButterEggsCreamWaterVanilla bean
Easy Goxua recipe
Whip the cream and set aside in the refrigerator.
To prepare the pastry cream, place the milk
(reserve a little), vanilla and some lemon zest in a
saucepan and let it boil. Put aside.
Place the refined corn flour in a bowl and add the
milk we had reserved gradually while whisking
to avoid lumps. Add the milk from the saucepan,
mix well and add 2 tablespoons of sugar, 1 egg
and beat well. Tip the mixture into a pan and stir
continuously until it thickens. Add the butter, mix
well and let the cream cool down in a bowl.
To make the syrup, place a spoonful of sugar in a
pan with a dash of water and let the sugar dissolve.
Give it a boil and removed the pan from the heat.
Soak the sponge cake in the syrup and place aside.
Finally, place a layer of whipped cream on the
bottom of a casserole and the soaked sponge cake
on top. Fill with pastry cream, cover with plastic
film and let it cool in the refrigerator. Removed the
film, sprinkle with sugar on top and burn the sugar
with a torch (or add liquid caramel).
Preparation:
Ingredients:
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Sweet route
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Old Quarters Centre
AmayaPine nuts and puff pastry.
San Francisco, 14 BajoT_945 255 301
ChokoreetoTruffles, Chocolate and Medieval Almonds.
Cuchillería, 90T_945 132 637
La Peña DulceTruffles and Medieval Almonds.
San Francisco, 6T_945 260 565
Correría, 124T_945 132 637
Clarisas Convento de la Inmaculada ConcepciónGrandma’s nougat, biscuits and truffles.
Plaza General Loma, 7 BT_945 233 669
Confituras GoyaVasquitos and Nesquitas (Bonbons) and truffles.
Eduardo Dato, 6T_945 231 443
Eduardo Dato, 20T_945 231 944
Ortiz de Zárate, 6T_945 258 285
ErdianMini Neapolitanas and Mini croissants.
Prado, 2T_945 122 880
La FábulaTruffles, puff pastry, Txapelas and nougat.
Samaniego, 10T_945 060 373
Pastelería Luis López de SosoagaChuchitos, Txapelas and Vitorianicos.
Rioja, 17T_945 263 529
Diputación Foral de Álava, 9T_945 258 573
NaldaChocolate filled croissants and pastries.
Francia, 22T_945 250 742
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Sweet route
If you want to find the sweetest food in the city we suggest a tour of the bakeries and pastry shops of Vitoria-Gasteiz.
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Near the centre
Sw
eet ro
ute
Confitería VascaPasta and truffles.
Gorbea, 23T_945 225 993
Confituras GoyaVasquitos and Nesquitas (Bonbons) and Truffles.
Avda Gasteiz, 78T_945 240 657
Avda Gasteiz, 45T_945 224 849
ArtepanGoxua and Basque Cake.
Jesús Guridi, 2T_945 278 888
C.C. BoulevardT_945 068 888
El CaseríoBraided puff pastry.
Cruz Blanca, 17T_945 248 693
Mar Dulce Cake DesignerExclusive cakes.
Koldo Mitxelena, 1
T_945 141 414
Los ArtesanosTruffles, nougat, and pastries.
Badaya, 6T_945 230 387
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TxistuChuchitos.
Benito Guinea, 9T_945 251 294
Rioja Alavesa Wine
and txakoli with Álava D.O.
”You look at the wine and move the glass to enable the light to display different nuan-
ces; just with that, the rest of the senses are awakened and start to make their first
predictions. Before lifting the glass to our noses, we are already guessing the aroma,
touch, the range of flavours. Then we smell it and those who want to interpret the infi-
nite traces of aromas will have to develop a sensory memory and decipher them in the
wine. Then, when we smell it, our predictions are confirmed, others fail and a surprise
arises. Our conversation with the wine begins.
The moment we allow a sip of wine to disperse over our taste buds, we discover
the sweet flavour on the tip of our tongue; acid, on the sides of the top; salty, on the
edges of the lower area and, finally, bitter, at the back. It is also in our mouths where
we perceive other sensations, such as the astringency that creates the impression of
dryness and roughness, thermal sensations produced by the alcohol or the reactions
caused by the carbonic content.
The pleasure increases with knowledge, with the ability to abandon fixed rules and
have an open mind”.
Mónica Castillo
Finalist at the Nariz de Oro 2013
Vintage Bar de Vinos
“The popular Rioja Alavesa wines are produ-
ced using the carbonic maceration method.
This is an ancient technique that results in
more aromatic wines, with vivid traces of
flowers, red fruit and liquorice. They present
highly vivid colours, ranging from dark violet
to crimson red and offer an exciting tingling
in the mouth due to the carbonic acid that
emerges in a natural manner in the first few
months of life”.
Rioja Alavesa Wine
“This wine, which is a perfect compa-
nion for any succulent morning pintxo,
presents a clean and bright colour. The
aroma is intense, with a predominance of
fruit traces, such as green apple, tropical
fruit and citrus fruits. And when we drink
it, we notice a slight presence of natural
carbonic acid in our mouths that contri-
butes vividness and a trace of acidity that
makes it more refreshing”.
Txakoli with Álava D.O.
How is wine tasting performed?
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Wine Bar route
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79
Catavinum (Wine school)Gabriel Aresti, 2 bajoT_945 175 466 / 615 736 [email protected]
Near the centre
BericusAreitio - Corner with Portal de CastillaT_945 102 004
Vinoteca EzquerraBeato Tomás de Zumárraga, 27T_945 249 551
Vinoteca RubioDomingo Beltrán, 27T_945 225 115
La EnotecaRamón y Cajal, 15T_945 139 427
Unión de CosecherosSancho El Sabio, 20T_945 220 529
RiojatiendaJesús Guridi, 1 A(Food Market)
La AlacenaCuchillería, 33T_945 250 239
Martin’s bodegaCuchillería, 67 T_675 711 307
Old Quarters
Centre
6
7
1
3
8
9
2
4
5
36
VinosferaRafael Alberti, 24 (Outside the map, in the Lakua neighbourhood)
T_945 247 779
Vintage Bar de VinosRamiro de Maeztu, 5T_945 132 993
VinumPortal de Castilla, 53T_945 232 687
10
11
Tour of the wine bars
Vitoria-Gasteiz is the capital of wine. Its wine bars are proof of this; find your favourite Rioja Alavesa wine or Arabako Txakolina in each one and take a fond memories of the city home with you.
If you would like to see how Rioja Ala-vesa wine is produced in the wineries, take a trip to the south of the region and explore the cellars and wineries designed by famous architects.
Txakoli with Araba/Álava Denomination of Origin is produced in the north of the region, which you can also visit to see how it is made.
4
8
2
1
3
10
Win
e B
ar rout
e
Wineries
37
5
Rioja Alavesa WineThe excellence of the grapes is the starting point of the uni-
que personality of Rioja Alavesa wines, that are internationally
appreciated and a quality benchmark. Each bottle combines
tradition, innovation and dedication.
See the list of Rioja Alavesa wineries open to wine tourism
on the following web www.vitoria-gasteiz.org/turismo.
Alava pinto beanIt is grown in the Mountains and Añana. The Kalitateta Foun-
dation awarded it the Eusko Label quality standard in 1999.
It is a small oval bean with pinkish spots, thin skin and that
is delicate on the palate. One of the star dishes of traditional
Basque cuisine.
Quality products from Vitoria-Gasteiz and Araba/Alava
38
Gorbea PotatoesA round variety of potato with thin, light yellow skin, white flesh and
excellent flavour that is highly appreciated for cooking, although it is not
very widely consumed due to its limited production and to the fact that
it is a very delicate crop, especially in organic farming systems. As it has
been the main crop in Araba/Alava over the last century, the inhabitants
of the area are known as “patateros” (potato growers).
Txakoli of Alava / Arabako Txakolina
Txakoli is a young and fruity white wine that is slightly acid and which
releases small amounts of carbonic acid. It should be served chilled.
The Arabako Txakolina/Txakoli of Alava Designation of Origin is confined
to the District of Ayala.
Gorbea HoneyGorbea honey includes most of the minerals that are essential to the
human body. It also contains vitamin C and several B group vitamins, in
small quantities. Bees feed on the flora in the Gorbea Nature Park, an
area of immense scenic, cultural and natural beauty.
Extra virgin olive oil - Arróniz Variety
Produced in Rioja Alavesa. Research has shown the high
potential and quality of this extra virgin olive oil.
Qua
lity
produc
ts
39
40
Shepherd’s Cheese / Artzai gazta (D.O. Idizabal)
Cheese made from raw Latxa sheep milk (Latxa are small and rustic sheep
with limited milk production). It can be smoked or not. This culinary gem has an
excellent reputation, as evidenced by the awards won in various national and
international competitions.
Añana SaltThe purity of the salt crystals obtained in the Añana Salt Valley (Salinas de Aña-
na - Araba/Alava) is due to the traditional production process (wind, sun and
salt-workers) in a cultural landscape with thousands of years and to the origin of
the raw material: fresh water that flows through seams of solid salt deposited
over 200 million years ago. There are several varieties: salt stalactites, flower
of salt, liquid mineral salt, mineral salt, flower of salt and Arbequina and flower
of salt and wine. The chefs Andoni Luis Aduriz, Eneko Atxa, Martin Berasategui
and Pedro Subijana praise its high gastronomic value and have sponsored a
number of saltpans in the valley. In addition, the Añana Salt Valley is on the list
of candidates to become a UNESCO World Heritage Site; the final decision will
be announced in the summer of 2014.
Black truffle from Araba/Alava
The black winter truffle is a high quality product that is extremely valued in the
market for its gastronomic importance, making it one of the key products of
Araba/Alava. There are preserves for this species in the Alava Mountains and
Valdegovía.
Slow Food, an international non-profit organisation created in 1986 in response to
the invasion of standardised “fast food” and to the frenzy of a “fast life”; it also
includes other quality products from Araba/Alava. www.slowfoodaraba.es
Vitoria-Gasteiz Municipal Market -
Food MarketJesús Guridi, 1
Renovated Market Square with a glass and
steel facade and landscaped roof which
houses retail as well as local and green product
stalls, in addition to a specialized gastrobar,
terrace, wine-cuisine classroom and ecological
vegetable gardens.
Outdoor Market around
Food Market Square
Jesús Guridi, 1. Every Thursday and Saturday.
Hawking market where vegetable and fruit
products as well as traditional
food products are sold.
Almendra Market
Old Quarters. Every first Saturday of the month.
Merchants from the neighbourhood place their
products on display in the street.
Garlic Market
25 July. Santiago Day.
‘Bionekaraba’, the Alava Organic
Farming FairLos Fueros Square. October.
Wide range of products and food obtained
using organic methods.
Christmas Farmers’ Market
España Square. Thursday before Christmas Eve.
Wide range of Christmas food products and crafts.
Álava Black Truffle Fair
February. Kuartango.
Araba/Álava Olive Oil Fair
March. Rioja Alavesa.
Txakoli Day
May. Amurrio.
Spring Honey Fair
May. Antoñana.
Añana Salt Fair
July. Salinas de Añana.
Rioja Alavesa Harvest Festivity
September. Rioja Alavesa.
Alava Haricot Fair
October. Pobes.
Araba/Álava Potato Fair
October. Valdegovía.
Markets and fairs
Qua
lity
produc
ts
41
Vitoria-Gasteiz
Araba/Álava
42
Follow the culinary steps
of the winners and the
most traditional cuisine
43
Innovation Award and Special
Prize of the Jury in the
VIII Basque Country Pintxo
Championships.
Ingredients for 5 units:
For the “slate”:
150 g of mackerel
25 g of wheat
25 g of boletus
25 g of cantharellus
50 g of acid apples
50 g of cocoa butter
50 g of toasted almonds
50 g of honey powder
Black colouring agent
Salt
perretxiCoLa taberna de marmitaCo
Reci
pes
Grind the ingredients for the “slate”, place in silicone moulds and freeze.
Clean the mackerel and cut out the fillets. Apply abundant salt.
Smoke the mackerel. This is achieved by placing saw dust or wooden
chips, a colander and the mackerel in a casserole and cover with clingfilm.
Smoke for 10 minutes on each side.
Prepare a fumet with the mackerel spine and water. Texturize with
resour ce (that can be purchased in a chemist).
For the presentation, place the “slate”, mackerel, texturized fumet and
muesli on top.
Preparation:
Txitxarro Pizarro(Mackerel on a slate)
44
Traditional recipe:
1 kilo of potatoes
2 chorizos
1 onion3 cloves of garlic
1 red pepper
Laurel and thyme
Potatoes with chorizo
Ingredients:
The potatoes must be washed, peeled and diced. The peppers must be washed.
Take out the centre and cut into strips. Chop the onion finely and cut the garlic
open to remove the centre.
Brown the garlic in a bit of olive oil in the pot you are going to use to prepare the
stew. When brown, add the onion and pepper. Allow it to fry until it begins to
turn brown and add the chorizo cut in half, i.e. four pieces in all.
When all the stir fry has a nice reddish colour, add the potatoes and stir to coat
them in all the flavour and, immediately afterwards, cover with water and bring
to boil rapidly.
Then lower the heat and let them boil over medium heat, because although
some will break, it will thicken the sauce.
Beef sirloin and ecological vegetables
in Rioja Alavesa wine
Ingredients for 4 people:
800 g of beef sirloin
Half an onion
1 tomato
1 quarter of a courgette
1 red pepper
1 green pepper
1 clove of garlic
1 tablespoon of flour
½1/2 litre of Rioja Alavesa red wine
2 artichokes
Rioja Alavesa extra virgin olive oil
Añana Salt
Pepper
Slow Food Araba
Crush the garlic and add a little bit of Rioja Alavesa Arróniz virgin olive oil,
Añana Salt and pepper to taste. Wet the Terreña sirloin steak with this base;
sprinkle a little flour and start to brown in a large pot. Once brown, add the
vegetables, except for the artichokes, the Rioja Alavesa red wine and water
until the meat is covered. Close the pot and cook over medium heat
(15 minutes after its starts to steam).
Remove the meat and let it cool down in order to cut into 2 centimetre thick
slices. Pass the vegetables used, along with a bit of stock, through a colander
to make a light sauce. Pour the sauce over the slices of Terreña beef.
Add the accompaniment of sliced artichokes that have previously been slow-
fried in oil. Heat everything just before serving.
45
46
Traditional recipe:
Baby squid in their ink
Pour the oil in a fry pan and, along with a little
flour, fry the squid.
Remove the squid from the fry pan and, in
a separate pan cook the chopped onion and
leek. Fry until brown and then add the bread
crust and squid.
Mix water with the squid ink and pour into a
saucepan. If you wish, you can also add some
tomato. Once all the vegetables are brown,
strain and pour the sauce over the squid.
1 kilo of clean baby squid
1-2 sachets of squid ink
OilA bit of flour
2 onions
1 leekBread crust
Salt
Ingredients: Preparation:
AlbenizPortal del Rey, 9 T_945 256 685
Asador MatxetePlaza del MatxeteT_945 131 821
Ballarin El 8Herrería, 8T_945 250 792
BarrónPintorería, 2T_945 124 560
Casa Vieja – Etxe ZaharraTxikita, 6T_945 146 565
Deportivo AlavésPlaza de la Virgen Blanca, 1T_945 233 911
El 7Cuchillería, 3 T_945 272 298
El 97Plaza de España, 1T_945 149 387
El Portalón Correría, 151T_945 142 755
El Tulipán de OroCorrería, 157T_945 142 023
ErkiagaHerrería, 38T_945 276 508
Goiz ArgiPintorería, 90T_945 284 915
IzartzaPlaza España, 5T_945 235 533
Hor Dago!Fray Zacarías, 2T_945 148 971
Jango TabernaCuchillería, 26T_945 120 573
La MalqueridaCorrería, 10T_945 257 068
La RiojanaCuchillería, 33T_945 250 239
Querida MaríaPlaza Santa María, 2T_945 205 659
Old Quarters
Restaurante KaskagorriPlaza del Machete, 6 T_945 149 263
Restaurante Virgen BlancaPlaza Virgen Blanca, 1T_945 286 199
RosiCantón de la Soledad /Corner with HerreríaT_945 250 248
TrafalgarHerrería, 11T_945 283 132
ToloñoCuesta de San Francisco, 3T_945 233 336
ZabalaMateo B. de Moraza, 9T_945 230 009
Zaldiaran (* Michelín)Avda. Gasteiz, 21T_945 134 822
Whe
re to e
at
47
Where to eat
48
Aldama 1885Postas, 20T_945 231 252
AndereGorbea, 8T_945 214 930
Antiguo FelipeFueros, 2T_945 261 808
Arimendi (Jardines de Uleta Suites****)Uleta, 1T_945 133 131
ArkupeMateo Moraza, 13T_945 230 080
Asador AtariaCuenca del Deba, 1T_945 284 290
Asador OrioFelicia Olave, 3 BT_945 148 300
Aupa! Food & LifeRicardo Buesa, 4T_945 062 762
BilibioErrekatxiki, 3 T_945 288 595
Bodeguilla LanciegoOlaguíbel, 60T_945 250 073
CasablancaDato, 38T_945 232 580
Casa FelipeFueros, 28T_945 134 554
Conde de ÁlavaCruz Blanca, 8T_945 225 040
Cube Francia, 24T_945 203 728
Da VinciManuel Iradier, 48T_945 250 458
DólarFlorida, 26T_945 230 071
Dolomiti PizzeríaRamón y Cajal, 1T_945 233 426
Don Producto y TúAvda. Zabalgana, 1T_945 358 001
DortmundDomingo Beltrán, 26 T_945 143 103
Dos HermanasMadre Vedruna, 10T_945 132 934
El ChispialPintor Teodoro Doublang, 9-11T_945 247 223
El ClareteCercas Bajas, 18
T_945 287 775
El MesónOrtiz de Zárate, 5T_945 146 191
El ParlamentoPrado, 28T_945 271 465
El Rincón de Luis MariRioja, 14T_945 250 127
Esquibel TabernaAdriano VI, 37T_945 228 478
GardokiAngulema, 4T_945 285 475
GureaPza. de la Constitución, 10T_945 245 933
Humedal Eco Gastro BarBoulevard de Salburua, 8T_945 100 377
IkeaPortal de Castilla, 27T_945 144 747
Itxas BerriGalicia, 7T_945 285 367
IzagaBeato Tomás de Zumárraga, 2T_945 138 200
J.G.Dato, 27T_945 231 132
La BilbaínaPrudencio María Verástegui, 2T_945 254 400
La Cocina de PlágaroFlorida, 37T_945 279 654
Centre and surrounding area
Whe
re to e
at
49
La HuertaDato, 41T_945 149 451
La Mafia se sienta a la mesaAvenida Gasteiz, 17T_ 945 131 195
La SureñaPostas, 15
La Taberna de Los MundosIndependencia, 14T_945 139 342
La TagliatellaSancho El Sabio, 1T_945 130 340
La Tapería Los Herrán, 2 T_945 255 478
La ViñaRioja, 24T_945 204 393
L’OlivaDoce de Octubre, 1T_945 221 003
Los PedrochesSancho El Sabio, 11T_945 134 363
Maite EneaOlaguíbel, 66T_945 120 440
MarañónOlaguíbel, 21T_945 250 576
marmitaCoAvenida Judimendi, 4T_945 120 593
MesaChile, 1T_945 228 494
Mesón LatxaGorbea, 3T_945 060 180
Mesón LemarExtremadura, 5 bajoT_ 945 275 620
MuskariDoce de Octubre, 12 T_945 281 161
OlarizuBeato Tomás de Zumárraga, 54T_945 217 500
perretxiCoSan Antonio, 3T_945 137 221
PregónPlaza de la Provincia, 1T_945 261 260
Puerta GrandePlaza del Renacimiento, 1T_945 308 640
Restaurante Margoa(Gran Hotel Lakua*****)Tarragona, 8T_945 181 000
Restaurante Quejana (NH Canciller Ayala ****)Ramón y Cajal, 5T_945 130 000
Restaurante Vitoria (Silken Ciudad de Vitoria ****)Portal de Castilla, 8T_945 141 100
RíoDato, 20T_945 130 712
SaburdiDato, 32T_945 147 016
Sagartoki Tapas Bar-RestaurantePrado, 18T_945 288 676
SalburuaFueros, 19T_945 286 460
TempehDomingo Beltrán, 10T_945 143 285
The BostFlorida,5T_945 131 248
TxapelaPrado, 3T_945 135 291
TximisoManuel Iradier, 8T_945 148 338
UsokariDato, 25T_945 234 152
Vintage Bar de VinosRamiro de Maeztu, 5 bajoT_945 132 993
Vittoria BarTanis Aguirrebengoa, 2T_945 235 591
XixiluPlaza Amárica, 2T_945 230 068
Near Vitoria-Gasteiz
Benta ZaharraPortal de ElorriagaT_945 263 227
Palacio de ElorriagaElorriaga, 15T_945 263 616
50
Cider Houses and grills
in Armentia
ArmenteguiCamino de Armentia, 6T_945 132 101
El CaserónCamino de Armentia, 49T_945 230 048
Sidrería San PrudencioArmentia, 8T_945 131 565
Borda BerriHueto Arriba, 5T_945 226 411
Cider Houses and grills
in Hueto Arriba
Cider Houses and grills
in Lasarte
KupeltegiLasarte pueblo casa, 1T_ 945 130 627
Sidrería Asador LasarteLasarte, 20T_945 137 250
Cider Houses and grills
in Mendiola
Sidrería Asador Mendiola Larrimbe, 10T_945 139 890
51
Published by: Vitoria-Gasteiz Turismo & Convention Bureau.Texts, design and layout: Beinke, Proyectos Turísticos y Culturales.Translated by: Traductores-Intérpretes GDS, S.L.Photographs: erredehierro, Daniel Llano, Fundación Catedral Santa María and Quintas Fotógrafos. * Txitxarro Pizarro photo: www.campeonatodepintxos.com and www.mandragorastudio.com.Printed by: Gráficas Sacal.Edition: January 2014.
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