Menus
The Marqués de Riscal restaurant offers intense flavors
Discover our carefully selected menus at this emblematic restaurant in La Rioja, highly appreciated by locals, where Riojan gastronomy takes center stage thanks to the masterful combination of tradition and creativity by Francis Paniego. Seasonal ingredients shine in tasting menus that pay homage to the richness of the region, perfect for gourmets seeking authentic flavors.
TORREA MENU - 185€ per person
VAT included - Drinks not included.
Our kitchen team, led by Adrián Martín and under the direction and advice of chef Francis Paniego, has designed two tasting menus for this year, intending to show you the best of our cuisine. The different preparations that make up our proposals are the result of our personal way of working with the products from our environment and what nature offers us at each moment.
APPETIZERS AND PINTXOS FOR THE ENTIRE TABLE
- Cold infusion of red fruits
- Black olives
- Gilda Chawanmushi
- Chistorra and Idiazabal cheese Talo
- Mamia with egg yolk and trout caviar
- Riojan Berliner
- Croquettes that we took from my mother
- Calamari rings
- Bloody fritter
MENU
- Pea and marrow
- Scampi and walnut pil-pil
- Bacalao soup with galet, kale and pear
- Oven-roasted hake loin and velvet green peppers
- Lamb with its spiral
DESSERTS
- Under the ice
- Our version of Alfaro's Russian
MINI CAKES
- A look at the forest floor
CHIREL MENU - 220€ per person
VAT included - Drinks not included.
Our kitchen team, led by Adrián Martín and under the direction and advice of chef Francis Paniego, has designed two tasting menus for this year, with the intention of showing you the best of our gastronomy. The different preparations that make up our proposals are the result of our personal way of working with the products of our environment and what nature offers us at every moment.
APPETIZERS AND PINTXOS FOR THE ENTIRE TABLE
- Cold infusion of red fruits
- Black olives
- Chawanmushi with Gilda
- Talo with chistorra and Idiazabal cheese
- Mamia with egg yolk and trout caviar
- Berlina a la Riojana
- Croquettes that we took from my mother
- Fried squid
- Bloody doughnut
MENU
- Pea and marrow
- Grilled artichoke with Parisian sauce
- Scampi and walnut pil-pil
- Squid tartar and toffee
- Confit scallop and caviar on black corn sauce
- Bacalao soup with galet, cabbage, and pear
- Roasted hake loin and velvet green peppers
- Lamb with its spiral
DESSERTS
- Under the ice
- Our version of the Alfaro Russian
- Ice cream wrapped in pork cracklings
PETIT FOURS
- A look at the forest floor