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Marqués de Riscal

Michelin Star Restaurant

Its culinary excellence and superb levels of service have earned the restaurant a prestigious Michelin star and helped make it one of the hottest destinations in the region for gourmands.

Under the inspirational guidance of famed chef Francis Paniego the restaurant is experiencing an ongoing culinary evolution based on culinary excellence and innovation.

  • Opening Hours:
  • Lunch: From Wednesday to Saturday from 1:30 pm to 3 pm
  • Dinner: From Tuesday to Saturday from 7 pm to 9:30 pm
A unique culinary experience will be enjoyed with every dish. Each of our gastronomic proposals are made with local seasonal products that are combined to create an extraordinary delightful experience With the culinary advice of Francis Paniego

Welcome

Chill red berries infusion -
Spanish black olives -
Gilda shawanmushi -

Tradition

Chistorra talo and Idiazabal cheese -
Mamia with egg yolk and trout caviar -
Riojan style potatoes fritter -

Fries

Croquettes, recipe which I borrowed from my mother -
Fried squid, with wasabi mayonnaise -
Saignant fritter -

Menu

Green asparagus with imperial caviar and mushroom mayonnaise -
Green peas, with cheese béchamel -
Red prawn in viura with crunchy chicken and head's prawn sauce -
Confit sole fish with pil-pil and fennel -
Fluid meatball with truffle -

Desserts

Our version of the “Ruso de Alfaro” -
Idiazabal warm toast, apple and sour milk ice cream -
Petit fours; a look to the forest field -
A unique culinary experience will be enjoyed with every dish. Each of our gastronomic proposals are made with local seasonal products that are combined to create an extraordinary delightful experience With the culinary advice of Francis Paniego

Welcome

Chill red berries infusion -
Spanish black olives -
Gilda shawanmushi -

Tradition

Chistorra talo and Idiazabal cheese -
Mamia with egg yolk and trout caviar -
Riojan style potatoes fritter -

Fries

Croquettes, recipe which I borrowed from my mother -
Fried squid, with wasabi mayonnaise -
Saignant fritter -

Menu

Green asparagus with imperial caviar and mushroom mayonnaise -
Green peas, with cheese béchamel -
Parfait with artichokes and bread crumble -
Red prawn in viura with crunchy chicken and head's prawn sauce -
Squid Tartar and Toffee -
Confit sole fish with pil-pil and fennel -
Marinated duck with nuts praline and mushrooms -

Desserts

Shortbread Ice Cream wrapped with fried pork crackers -
Idiazabal warm toast, apple and sour milk ice cream -
Petit fours; a look to the forest field -
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