jueves, 17 de enero de 2013

Ikea Restaurant (Vitoria - Alava)


- Address: Portal de Castilla 27 E - 01007 Vitoria-Gasteiz
Its location is great because it is a downtown restaurant in the city of Vitoria, located in Castilla 27, near Parque de la Florida.
- Contact: Phone: 945144747; Fax: 94523350; E-mail: ikea@restauranteikea.com
- Website: www.restauranteikea.com
- Opening hours: Closing: 10 august - 03 september, monday, sunday diner.
- Menu prices: Menu: 49€/ 75€ - Carte: 39€/82€
- Cuisine: modern
- Remarks: This restaurant is housed in an old villa. It has a surprisingly modern interior built predominantly in wood according to a unique design by Javier Mariscal. Creative cuisine with its roots in traditional dishes.

Ikea (a Basque word that means "small hill") is one of the most striking restaurants in the city of Vitoria in the Basque Country, for a number of reasons. From its interior design, the work of the designer Javier Mariscal, through to its modern cuisine, based on seasonal produce filtered by tradition, but given a really new, light finish of signature cuisine, without losing an ounce of flavor. It has been running for ore than 25 years, turning it into one of the main references in the city.


José Ramón Berriozabal is the chief cook of Ikea, his dishes have a clear taste of the Alava region. The dishes are very typical of Álava but innovation and good know-how gives them a special touch. He started as an assistant in the "Carey of Vitoria" and later became the culinary advisor of the 26 hotels that are the "Silken" chain. In 1975, at age of 22, he opened his first business the "Eguzki", always associated with the city of Vitoria and his brother in law Fidel Ramos and the wife’s of both, creating an association that has survived and continues. In 1989 the moved from the old location and opened the new Ikea.

In his eagerness to continue, learning, training and improvement, during his holidays, he likes to travel to some restaurants, like the "Relaix de la Poste de Bernard Cousseau", where he learned all the techniques of foie and more intangible but necessary things. Then, "Ibarbour de Guetary", near San Juan de Luz, and "Joel Robuchon", which marked the peak of his professional realization regarding to Western cuisine. But in 1992 he travelled to Tokyo, representing Spain at the "Festival of Spain in Japan", where he discovered the magic of cuisine: Now his cuisine at the restaurant Ikea incorporates all of these experiences. He also serves on "Eurotoques" and "Academy Award Basque Gastronomy".


Restaurant Ikea is located in a lordly house dating back to the 19th Century. To conceptualize the interior decoration of the Ikea Restaurant in Vitoria-Gasteiz, Studio Mariscal imagined it as a place set in farmhouse on the top of a small hill, surrounded by a forest of beech and oak trees. The fact is that Ikea is like a fairy story, which is in the middle of a forest of buildings. After the reform, the forest is experienced inside. Oak and other local woods share the area with warm stone and granite. Unpolished wood and stone, leaving the grains and knots, the cut of the saw on view to give it a primitive sensation, where formal imperfection is simply a quality of the material.

As a conceptual idea for the interior design of Ikea, the restaurant is imagined as if it were located in a manor house at the top of a small hill, surrounded by a willow and oak forest. The reality is that the Ikea restaurant in Vitoria is a fantasy home, inside a forest of apartment buildings.

The forest can be perceived from inside the restaurant because of its materials and use, where oak wood and other local woods, limestone and granite stones work together. The materials show their streaks, knots, the cuts of the saw, looking for authenticity and their own character.

On the roof, a mesh of tree trunks filters the artificial light. On the interior walls are wood panels from different varieties, textures and cuts to achieve this primitive sensation, where formal imperfection is simply a material quality.

Crabs come out from under the wood panels, made with glass fiber and lit with optic fiber, adding contrast and a contemporary reference between crudity and sophistication. A metaphor of some kind to the cooking of José Ramón Berriozabal, who prefers cooking to experimenting, but never gives up investigating new tastes and new products which do not belong to the traditional cuisine.

In relation to the treatment of space, the old walls have been eliminated to create wider spaces which complement other more intimate and closer areas, where clients can have a greater privacy.

To introduce natural light in the underground interior, a courtyard has been created, long and narrow and closed on one side by a concrete wall on which plants will grow, while on the other side large windows connect to the dining room. Outside, box hedges follow the wall perimeter.

A large tent is connected to the restaurant, where banquets are held, which Mariscal conceived as a “secular cathedral”. A structure of wooden beech beams surrounds the interior space, creating a unique atmosphere.

This restaurant has private dining rooms for private and intimate lunches. In the main dining room we can enjoy the atmosphere of the restaurant and also has a tent where they usually hold weddings and special banquets. They have private parking but its capacity is somewhat limited when celebrations like weddings or banquets.


The Ikea cellar is the heart of the restaurant, where we can find a wide and excellent selection of wines from the most diverse backgrounds, in order to please the most demanding palates. The wine is stored at the ideal temperature under sophisticated technology.


The menu is prepared by the chef José Ramón Berriozabal, and stays true to the culinary traditions of Alava but with a modern touch: each dish is prepared with the best ingredients possible, with a good dose of imagination, modernity and common sense, to provide enjoyment to the palate that makes Ikea one of the gastronomic temples of Viotria Gasteiz.

- Iberian ham, tomato sauce, extra virgin olive oil and crispy
- Foie gras terrine with applesauce and molasses tempranillo.
- Cantabrian anchovy fillets with chive aioli
- Green peppers from Gernika

Cold starters:
- Huelva prawns carpaccio with gazpacho sorbet vinaigrettes and its coral
- Cold tomato soup with watermelon, cold cockles and toasted almond mousse
- Tuna steak marinated in soy and lime, on crispy thin sisho mozzarella and cream
- Glass-infused scallops and sea foam green beans
- Antxoas lasagne with aubergine, olive oil and black olive cream cold
- Blue Lobster salad, with red fruit, mesclun and its coral emulsion

Hot Starters:
- Vegetable tempura with crab on pistachio ajoblanco
- "Pizza" pretty with cherries, violets and mustard antxoas
- False sautéed cod with juice and infused in creamy potato morchellas
- Octopus ravioli with carrot sauce lightly smoked
- Carabineros Socarrat

- Monkfish with sautéed vegetables, crab and clams juice
- Fillet of hake with clams in green sauce
- Roasted Turbot with emulsified rehash and mushroom strudel and pumpkin
- Mero on marmitako squid with green rice crispy
- Nice low temperature foam candied tomatoes and vegetables
- Braised lobster tails on cream of foie-grass

- Breast of lamb with apricot puree and sauteed broccoli
- Beef Taco with Ratte potatoes with salt and red pepper jam
- Lasagna roast pigeon with pineapple-caramel coffee and cider
- Steak with balsamic juice, mashed potatoes and crunchy nuts and raisins
- Oxtail stew in red wine from Rioja Alava special with mashed potatoes
- Pig's trotters with mushrooms and foie on lamb sweetbreads and salsa Bizkaia

No hay comentarios:

Publicar un comentario