gourmet food&wineG

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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

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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

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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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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.

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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

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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.

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Pintxo-Pote in Vitoria-Gasteiz(Pintxo + Glass of Wine)

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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

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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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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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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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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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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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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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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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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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Catavinum (Wine school)Gabriel Aresti, 2 bajoT_945 175 466 / 615 736 432info@catavinum.netwww.catavinum.net

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

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7

1

3

8

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2

4

5

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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

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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.

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10

Win

e B

ar rout

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Wineries

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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

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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

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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

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Vitoria-Gasteiz

Araba/Álava

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Follow the culinary steps

of the winners and the

most traditional cuisine

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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)

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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.

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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

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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

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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

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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

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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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