When it comes to the best bars in the Basque Country, the recently renovated Vinoteca & Bistr\u00f3 at the five-star Marqu\u00e9s de Riscal Hotel must definitely be on the list. Located next to the main lobby, this bar designed by the famous Frank Gehry surprises visitors with its rebellious architectural lines, its double height, the bottle racks that rise up to the ceiling, the sinuously curved bar, and its terrace that opens up to the splendor of the winery’s vineyards. The terrace features views of the historic center of Elciego, with its imposing sixteenth-century church, while also emphasizing the grandeur of the hotel, which emulates the beauty of Marqu\u00e9s de Riscal wine bottles through its pink, silver, and gold titanium plates.<\/p>\n
In addition to having a complete wine list with the best national and international bottles available, visitors to the bar can also enjoy a wide selection of wines by the Marqu\u00e9s de Riscal firm itself and by other wineries linked therewith, all sold by the glass: Finca Montico, a 100% organic, creamy, and intense Verdejo; Limousin, a slightly sweet vanilla Verdejo; Marqu\u00e9s de Riscal Ros\u00e9, which combines Tempranillo, Viura, Garnacha, and Malvasia grape varieties resulting in a floral and fruity combination; XR, which stands out for its balsamic, vanilla, and spice nuances; and Bar\u00f3n de Chirel, a wine with a strong presence of Tempranillo grapes, as well as spice and toasted nuances.<\/p>\n
To accompany these magnificent wines, the bistro’s culinary delights include snacks, bread-based dishes, classic dishes, and desserts \u2013 all created by chef Francis Paniego. The soft and creamy Echaurren ham and chicken croquettes, the salad \u00e0 la russe\u00a0<\/em>with airy mayonnaise, and the roasted tomato salad with rocket, watercress, fresh cheese, hazelnuts, and pomegranate are some of the dishes to be shared. Bread-based dishes include the 100% acorn-fed Montaraz Iberian ham with freshly toasted farm bread accompanied by tomato and olive oil, the beef tenderloin roll with camembert cheese and rocket, the aged beef burger with spicy sauce, pickles, cured bacon, and local cheese, as well as the Iberian pork brioche marinated with perretxiko<\/em> (St. George’s mushroom) mayonnaise, pickled red onion, and San Sim\u00f3n cheese au gratin<\/em>. Among the classics are the Roman-style hake escalope with peppers, as well as the stew of seasonal vegetables in their juices and ham. Desserts include traditional cottage cheese cake, homemade egg flan, chocolate cake with nuts and heather honey ice cream, and an assortment of cheeses with quince.<\/p>\n Those visiting the Vinoteca & Bistr\u00f3 to have a cocktail before dinner will find a menu that offers, in addition to the classic Bloody Mary, Dry Martini, Gin Fizz, Cosmopolitan, and Tequila Sunrise, signature cocktails made with the house wines, such as the MDR (combining Marqu\u00e9s de Riscal Reserva with brandy and cr\u00e8me de cassis) and the Cool Verdejo (featuring white wine, lemon, and orange). There is also a selection of signature cocktails by hotels from different countries that belong to The Luxury Collection chain \u2013 a chain that Marqu\u00e9s de Riscal is also a part of: the Grassland Vesper (from Ethiopia and made with gin, Grand Marnier, vodka, orange juice, and maple syrup); the Biadem Cocktail (from Chile and featuring egg white, brandy, peach juice, and maple syrup); and the Market Gimlet (from California and containing vodka, maple syrup, lime, tarragon infusion, and cucumber). Little else is needed to have an excuse to toast to life!<\/p>\n <\/p>\n Marqu\u00e9s de Riscal Hotel<\/strong><\/p>\n Calle Torrea 1, Elciego.<\/p>\n