Echaurren Hotel Gastronómico

The best traditional Riojan cuisine and avant-garde cuisine come together in the Echaurren. Much more than a hotel with a restaurant, this century-old house offers its customers and friends a culinary experience that is hard to match.

In Echaurren Tradición, "the one of all life", the recipes that earned Marisa Sánchez the National Gastronomy Award in 1987 continue: the chickpea stew with monkfish and clams, the lamb legs, the vegetable stew or the famous croquettes continue and will continue to be the stars of our Carta Blanca.

In the restaurant El Portal, distinguished with a star by the prestigious Michelin Guide, Francis Paniego gives free rein to his creativity through avant-garde cuisine but with roots, which include proposals such as hake 45º candied, tomato tartar with langoustine and ajoblanco, the spring peas with yolk and fresh grass distillate or the roe on red onions and chestnut cream.

Along with this offer that combines tradition and modernity, the gastrobar E-Tapas has been made a hole in the old Hall of the Fireplace. Thanks to the remodeling undertaken in the building by the architects Picado and De Blas, since 2009 we offer dinners in this space based on small creations of haute cuisine.   The little brother of Echaurren is El Comilón, a bistro located a few meters from the hotel where a simple and casual cuisine is offered at affordable prices. Pasta, rice, starred eggs or little rolls of sirloin steak with Casar cake coexist with traditional dishes such as chickpeas with rib, cabbage and fry or Rioja-style cod and other more elaborated ones such as egg cooked at low temperature with green asparagus.

If you are in a hurry, you want to give a gastronomic experience or simply prefer to enjoy our traditional cuisine wherever you want, we also have a take away service, Echaurren acasa.