A winery with as much prestige as Marqu\u00e9s de Riscal, the oldest of the Rioja Alavesa region, deserved a restaurant that would live up to the name of its wines. Along with the construction, in 2006, of the “City of Wine” \u2013an exclusive complex made up of the Marqu\u00e9s de Riscal Hotel-A Luxury Collection Hotel, the Caudalie Vinoth\u00e9rapie\u00ae Spa, two restaurants, and a Bar\u2013 a space came to be where the best wines could be paired with the best food.<\/p>\n
The restaurant at the “City of Wine” was given the same name as the winery; a bold decision that, along with the guidance and direction of chef Francis Paniego, has helped the restaurant to reach stardom. The delicacy of its dishes, executed with mastery by Juan Bautista, as well as the superior level of its service, has earned the restaurant a Michelin star. The green asparagus spears with imperial caviar and St. George’s mushroom mayonnaise give way to an oyster atop a taramosalata base and “pilpil” almonds, which in turn gives way to roast pigeon garnished with a gran reserva sauce, and so on until having enjoyed the 14 or 21 dishes of exceptional quality that make up the restaurant’s two tasting menus. These 21 “ideas,” as the chef calls them, prepared with regional and seasonal products, are served with wines from a list that includes unforgettable selections from the winery itself and more than 200 international choices.<\/p>\n
The other great attraction of the restaurant is, undoubtedly, its architecture. Frank Gehry set the bar very high when designing this space. Walls of wine and large windows that provide a view of a village that one day was surprised by the arrival of the King Midas of titanium waves. In addition to the contemporary inner space, the restaurant has a very special table reserved for small groups that is located in the chef’s garden \u2013 the most intimate corner of the terrace, surrounded by a small garden of aromatic herbs planted in oak wine barrels. Cuisine enthusiasts enjoy live cooking here: a unique culinary experience in what is, without a doubt, the best restaurant of the region.<\/p>\n
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