Casa Rural Zaldierna

The beef gets quite a presentation here. Antonio first brought our beautifully marbled, thick porterhouse to the table, then cooked it on a huge wood-fired grill. It came out perfectly medium rare, with a delicious crust. I'll remember it. Lunch focused on seasonal, very local ingredients: boletus mushrooms someone from the village had foraged that morning, lightly sautéed in olive oil and garlic, and sweet peppers from a local garden, stewed and served with a fresh poached egg. Antonio cooked the massive local porterhouse over the fire as our main course. We started around 3, which is standard in Spain, and chatted at the bar beforehand over vermouth, including some very good Spanish bottles from small producers. Casa Zaldierna is in the Rioja region, and the wine list is good. Everyone working there knew a lot about the producers and vintages and could point us in the right direction. A mutual friend in Ezcaray introduced us to Pilli and Antonio, the owners of Casa Zaldierna. We went for lunch and stayed three days, thanks to the food and the warm welcome. It's a great find, and we'll be regulars.

Getting out to this place in the middle of nowhere is part of what makes it special. The food was top quality, prepared by a Michelin star chef, and the staff were welcoming. A unique experience, and a must if you're in the region. Wish I could give it 6 stars!

A family feel with a bit of style, plus a great grill, dishes, and tapas. The food has real quality, blending modern cooking with traditional choices.

Really lovely food and wine, and the staff were friendly and helpful. I'd love to come back.