The best restaurants La Rioja

Just a stone's throw from the Parc del Espolón, this restaurant has a very design decoration designed with respect for the environment, with large tables in recycled wood and colourful panels. Designed by the prestigious chef Francis Paniego, the restaurant showcases the products of the region, especially the vegetables: candied artichokes, peppers from La Rioja, typical menestra... Also a good arroz (rice) with rabbit and mushrooms, and for dessert, try the Cameros cheese tosta. A modern place, for a cuisine in the spirit of the times.

From the street, its mushroom-shaped sign announces the speciality of the place! A true institution in Logroño, this small bar is famous for its mushroom-based pintxo prepared at the customer's request... and at a modest price. Since 1972, the bar has specialised in preparing this simple but delicious pintxo: three mushrooms grilled a la plancha, stuck with a toothpick on a slice of bread, and topped with a shrimp. Every day, a legion of devotees gather there at aperitif time!

A beautiful establishment on three floors, designed around the theme of wine and local gastronomy. The ground floor is very pleasant to try some pintxos, but we especially appreciated the "Vinoteca" space on the upper floor, warm and contemporary with its large wooden tables and shelves full of wine. This space regularly hosts tastings to promote the wines of the region. As an accompaniment, good tapas and raciones are offered à la carte. The menu of the day is also a good option!

The best address in Nájera, where you can enjoy La Rioja specialities in a contemporary setting. The "typical" menu includes the famous patatas a la riojana (potatoes with chorizo) as a starter, pimientos rellenos (stuffed peppers) as a main course and cuajada as a dessert. You can also enjoy pinchos in the bar area or have an aperitif on the large terrace: codfish millefeuille with mushrooms and zucchini, duck wings confit, octopus and its potato-pepper cream, salmon toast and fresh cheese...

The Mesón El Buen Yantar restaurant is a small, unpretentious asador that delights pilgrims with its hearty dishes and grilled meat (and fish). The decor is nothing extraordinary, but the cuisine is simple and tasty, featuring a wide variety of dishes typical of the region. What more could you ask for than the best value for money and a pleasant "home-like" atmosphere? This asador is definitely a recommended address!

A stone's throw from the cathedral, a table renowned throughout the city for its traditional cuisine that has been updated. Under the direction of the young chef Ramón Piñeiro, seasonal dishes are cooked with good local products from the stalls of the Plaza de Abastos every morning. Special mention for the beautiful presentation of the dishes, to which the chef pays special attention. A la carte, try the pochas (white beans) with truffles, lamb simmered in sauce, or opt for the excellent menu of seasonal vegetables.

Founded in 1921, it's a classic Calahorra. The Casa Mateo restaurant offers carefully prepared local dishes, especially the tasty vegetable menestra with artichokes, peas and asparagus. You can also opt for a piece of meat (beef, lamb, pork) or one of the fish on the menu that day, unless you prefer a lighter salad (especially as the small vegetables of the region are incredibly tasty), all to be accompanied by good wine. Lunch menu, during the week, recommended.

An excellent restaurant with a classic decoration, where you can enjoy, after a tasty starter (carpaccio, finely presented salads or homemade jamón ibérico croquette, for example), grilled meat and fish "a la parilla": lamb chops, beef entrecote, turbot, hake... Seasonal vegetables are also on the menu, including the unmissable menestra, but also asparagus, peas, truffles, artichokes, mushrooms, piparras, Rioja thistle and broad beans... A delicacy!

A very original address, which occupies an old bodega dug into the rock (the irregular walls painted in white create a really unique atmosphere). You can eat good grilled meats(chuletón) on large wooden tables, installed in the old galleries. The homemade desserts deserve a little space: homemade flan, rice pudding, chocolate mousse or coulant, tiramisu and the famous contesa. In two words, a friendly atmosphere and quality products... for a meal in an atypical place!

An old bodega from the 17th century converted into a restaurant, which preserves traditional "calados" (underground bodegas). Opened in 1994, a terrible fire ravaged the place, which reopened in 2001. Surrounded by huge gardens, the restaurant houses several rooms with stone walls and exposed beams. In this beautiful setting, you can taste many specialties of the region: menestra de verduras (vegetable gardener), pisto riojano (frying of different vegetables), cochinillo asado (grilled suckling pig)..

A restaurant with an original setting, fitted out inside a cellar, and made up of several small rooms with an intimate atmosphere. The menu plays on consensus, with traditional recipes on one side and more modern dishes on the other. Something to suit all tastes. In bulk, a few suggestions: varied croquetas, soups or salads of local vegetables as a starter; bacalao al pil pil, tuna steak or lamb chops as a main course; and a selection of cheeses followed by a homemade dessert (Torrija con helado de galleta for example) to end the meal.

La Taberna de Ollari is an elegant little restaurant with a contemporary spirit that offers a traditional menu where you can try the local specialities - patatas a la riojana, pochas beans, lamb chops, boletus risotto with parmesan cheese, pears in wine, fresh cheese pie and red fruits, etc. - and also a wide range of other local specialities. In the tavern area, you can share good food in a more informal atmosphere, and you can linger for whoever wants, Rioja obliges, on the many labels that the tavern keep in stock. Good value for money!

A Logroño classic. Founded in 1903, this restaurant has been run since its beginnings by the Arechinolaza family. Among its illustrious visitors are Ernest Hemingway, Anthony Quinn and members of the Spanish royal family. In a classic setting, with all the charm of history, the friendly chef Txebiko serves excellent traditional cuisine that highlights local products: grilled artichokes with ham, potatoes with chorizo, pochas (white beans) in season, bacalao ajoarriero (cod with garlic, chillies and tomato). A sure bet!

Located in the old medieval cellar of the Duke of Nájera's palace, this restaurant offers above all a beautiful decor of old stones, arches and exposed beams dating from the 15th century. On large tables with white tablecloths, you can enjoy a modern cuisine, which tends to magnify the local products. The menu evolves with the seasons, offering for example a chistorra with braised red bell pepper cream and excellent beef ribs with green peppers. All washed down with a fine selection of Rioja wines, of course!

The new culinary sensation in Rioja since it was awarded its first Michelin star in 2021, Nublo restaurant occupies a Renaissance palace in the medieval heart of Haro. In its kitchen, there are no vitroceramics or induction plates: here everything is cooked in a wood-fired oven and with a parrilla (charcoal grill). A daring concept of old-fashioned cooking based on local products, which is very popular with gourmets. Remember to book well in advance to enjoy this culinary journey in calm waters...