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FLAVOURS OF LA RIOJA
From fire to plate
Venta Moncalvillo
(Daroca de Rioja)
It is one of the great gastronomic
temples of northern Spain. With two
Michelin stars and a Green Star, the
Echapresto siblings have turned their
restaurant into a model of sustainabi-
lity and respect for the environment.
Their cuisine originates from the fami-
ly’s biodynamic kitchen garden, where
each vegetable is cultivated with pa-
tience and transformed into dishes that
reflect the Riojan landscape. The “Mi-
rada Raíz” and “Entorno” tasting me-
nus are a journey through the season,
with combinations that unite simplicity,
technique, and emotion. Everything at
Venta Moncalvillo breathes authentici-
ty: the land, the wine, and the delicacy
of those who cook with the most exqui-
site finesse.
Confit leek, laminated boletus mushrooms,
wild mushroom cream, and vegetable crisps.
Stewed mountain elvers with egg yolk and potato crisp
Restaurante Lumbre
(Casalareina)
Lumbre, in Casalarreina, is one of
the standout destinations of the new
Riojan cuisine. Recommended by the
Michelin Guide, the restaurant lives
up to its name: fire is at the heart of
everything. From the embers, dishes
are born that smell of the countryside
and taste of truth. Vegetables from
the garden, such as asparagus, arti-
chokes, or leeks, are grilled with care
and accompanied by meats and fish
treated with precision and respect for
their natural flavour.
Its proposal revolves around a sin-
cere and direct cuisine, with a focus
on local produce. The “Raíces” and
“Origen” tasting menus offer a jour-
ney through the region, from toasted
broths to charcoal stews. Each dish
seeks a balance between the rustic
and the elegant, with careful presen-
tations and an honest foundation.
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