If there is one aspect for which Spain is internationally recognized, it is for its gastronomyone of the richest and most diverse in the world, a reflection of the history and culture of our country. Each region has its own specialties. In the case of the cuisine of La Riojais influenced by the importance of viticulture.
The Rioja region is world-renowned for its wines, although its gastronomic offering goes much further and is marked by tradition and the great quality of its local products. In fact, such is the importance of the gastronomy of La Rioja that The New York Times has published an article in which he recommends several restaurants in the region.
Travel and gastronomy journalist David Farley has published an article highlighting five traditional cuisine restaurants located in La Rioja. These are: The Cave of Chato, Pimiento Winery, Irene Food House, Tila House and Alameda.
Alameda, specialized in grilled meat
All five restaurants share one thing: they are family-run businesses located in small towns that serve tasty and affordable dishes. However, there is one that stands out above the rest as one of the chef’s favorite establishments. Karlos Arguiñano: Alameda.
The Riojan restaurant is located in the municipality of Fuenmayorabout 20 kilometres from Logroño and close to the border with the Basque Country. It opened in 1988 and is run by the married couple Tomas Fernandez and Esther Alvarezas reported by the American media. “With our clients we share conversations, after-dinner conversations and our particular way of understanding gastronomy,” they state on their website.
Tomas Fernandez and Esther Alvarez, owners of Alameda.
The restaurant specializes in grilled meatin particular, highlights its grilled rib steak with 40 days of maturation. “The meat, slightly chewy, but full of flavor, is “The best steak I’ve eaten in Spain”the journalist points out.
The New York Times He also praises other dishes such as hake cheeks or hake cheeks grilled“The waiter recommended eating each of the 10 specimens in one bite, letting the flavor – a combination of the smoke from the grill and the saltiness of the sea – explode on the palate. And so it did,” the journalist notes.
However, dishes made with seasonal products have a strong presence. off the menu at this restaurant. “Exceptional products that we choose from the best suppliers: natural asparagus, teardrop peas, truffles, artichokes, mushrooms, piparras, Riojan cardoon, broad beans and many more,” they say on their website.
In addition, Alameda stands out for its great wine list from 120 local wineries, the journalist points out. In total, the average price of a meal, lunch or dinner with drinks included, is about 180 eurosaccording to the American media. However, eating is possible from around 60 euros.
There are many prestigious chefs who have praised Alameda’s cuisine. In addition to Karlos Arguiñano, Samantha Vallejo-Nágeraknown for her participation in MasterChefsaid the restaurant was “one of the best in Spain.”
The renowned chef of prestige Martin Berasategui He is also a regular customer at the establishment. “This is not a restaurant. This is a temple of gastronomy,” the chef assured the journalist during a meal. In fact, the 11-star Michelin chef visits Alameda twice a year.
