viernes, 18 de enero de 2013

Zaldiaran Restaurant (Vitoria - Alava)



ZALDIARAN RESTAURANT (VITORIA - ALAVA)

- Address: av. Gasteiz 21 E - 01008 Vitoria-Gasteiz
- Contac: Phone: 945134822; Fax: 945134595; E-mail: info@restaurantezaldiaran.com ; Website: www.restaurantezaldiaran.com
- Opening hours: Closing: monday diner, sunday diner. Contact the establishment to check this information.
- Menu prices: Menu: 55€/ 80€ - Carte: 46€/76€
- Cuisine: creative
- Remarks: This contemporary and versatile restaurant has various meeting rooms, and a classically furnished modern dining room for those opting for à la carte. Updated traditional cuisine, always prepared with ingredients of the highest quality.
- Specialities: Láminas de trufa con yema de huevo a baja temperatura, tocino confitado y espuma de patata. Kokotxas de merluza con salsa emulsionada y guisantes pelados con espuma verde. Crema de limón con granizado de gin-tonic y sorbete de lima.

Zaldiaran is one of the most prestigious restaurants in Vitoria-Gasteiz located beside the courthouse in Alava's capital. It was established in 1984 and for 14 years has been organising the Certamen de Alta Cocina, where the best international and domestic chefs have taken part.

Restaurant Zaldiaran has been granted several awards at both Spanish and Basque Country level. It has one Michelin star and the Q of Tourist Quality. It consists of an 800-m2 dining room, where the visitors will taste any type of cuisine. What's more, Zaldiaran has private dining rooms for smaller groups.


HISTORY

In 1984 the restaurant Zaldiaran was opened, already with a previous long experience in the restaurant industry, they prefer to focus on high end modern cuisine, but without losing the identity of the Basque cuisine. The constant renewal and research has led them to be the only Michelin star restaurant in Alava.

They were pioneers in Spain, creating a Congress world known “Congreso de Alta Cocina de Vitoria-Gasteiz”. At this congress the famous Ferran Adria was presented in the year 1989, unknown for many at the time and perhaps not understood at the time. The best chefs in the world who had never cooked in Spain, came to the congress: Michel Guerard, Joel Robuchon, Alain Ducasse, Michel Brass, Jacques Chibois, Michel Trama, Jean Michel Lorain, Antoine Westermann, Harald Wohlhahrt, Joachim Wissler, Jonnie Boer, Pierre Gagnaire, Denis Martin, Massimo Bottura, René Redzepi and many more across the border, and also the most important of Spanish chefs such as Juan Mari Arzak, Martín Berasategui, Joan Roca, Pedro Subijana, Carme Ruscalleda, Santi Santamaria, Andoni Luis Aduriz, Dani Garcia, Quique Dacosta, etc., it means that more than 107 Michelin stars passed through this restaurant.

Thanks to this movement, a great revolution was brought Spanish cuisine to lead as a world reference. This is reflected in the book published for these conferences titled "The Revolution of Spanish cuisine from its cooking contests."

THE TEAM

It's a team with a long history; the kitchen is led by Patxi Eceiza, having an area of creation that analyzes new dishes. Here, passion is lived with great motivation in making the experience of collecting recipes from the congress held annually, where you can see the trends of the great chefs of the world who go through this kitchen.

The dining room is managed by Maître José Luis Blanco (national award for the best Maître d' 2009). As a wine enthusiast he also acts as sommelier.


DINING ROOM SERVICE

They have various rooms for events which are separate from the main dining area with private dining rooms with capacities from 4 to 20 guests and 2 rooms with a capacity of up to 350 guests.

- À la carte room: Size: 100 m2; Capacity: 40 guests: Offers the best gastronomy, prepared using fresh and seasonal products against a warm, elegant and peaceful backdrop.
- Private Dining Rooms: Capacity: 20, 10 and 6 guests. They have various capacities ranging from 4 to 30 guests, either for business meetings, family gatherings or special events.
- Convention Room: Size: 400 m2. They have rooms which are perfectly equipped for conventions, banquets and all kinds of events and celebrations with capacities for up to 400 people.

THE MENUS

The menus are updated for each season to include seasonal dishes and they rotate their tasting menu approximately 7 times a year.

One of their star dishes is truffle. In this restaurant they adore this extraordinary product which they also create using fresh vegetables and preparing dishes with a more modern flare, i.e. They try to create a menu which is modern, without sacrificing the traditional flavours which characterise this region. Their desserts are delicious, so it is important to leave some space for them. In 2004 they were awarded the patisserie prize.

It is also important to remind that in this restaurant it is highly recommendable to order half portions thus enabling you to sample more dishes, not to mention their tasting menu.

 
Starters

- Carpaccio of king prawns with their contrasts and celery ice cream.
- Crispy of mushrooms and salad with iberian ham.
- Norway lobster tail with chopped mussels and pasta crispy.
- Lobster and vegetable salad in vinegar of cava.
- Ham of acorn great reserves.
- Fish and shellfish soup.
- Cooked the day / preparation of a dich of vegetables.
- Roast season vegetables with pea toffee.
- Black truffle slices with egg yolk cooked at low temperature, crystallized fat and potato foam.

Fish Dishes
- Fish of the day.
- Hake in green sauce with sautéed vegetables and clams.
- Roasted lobster flambeed in Armagnac (two person - 800 grams).
- Lobster lasagne with vegetable brunoise and truffle with mushroom infusion.

Meat Dishes
- Steak tartar Zaldiaran style.
- Sirloin with duck foie, potato wafer and balsamic juice.
- Preserved piglet with sour fruits.
- Ox taco with salt flakes and cream of Idiazabal cheese.
- Traditional snouts and trips with dried pepper sauce.
- Poultry and game in season.

Desserts
- Lemon cream with iced gin-tonic and lime sobert.
- Caramelized baked apple crisp with vanilla cold foam.
- Coco-late /coconut in textures with hot chocolate/.
- Yolk curd cream and caramelized with lemon thyme ice cream.
- Hazelnut soufflé with rosemary ice cream.
- Apple strudel with cold cinnamon cream.
 Regional cheese tasting with quince jelly and dried fruit.

Tasting Menu:
- Cosmopolitan.
- Carpaccio of venison with anchovies and cheese, to truffle oil.
- Almond milk prepared with vegetables and foie.
- Pickled partridge salad with baby vegetables.
- Truffle slices with egg yolk cooked at low temperature, crystallized fat and potato foam.
- Cod morsels with pil pil sauce.
- Duck leg with sweet and sour sauce of vinegrar and orange.
Desserts
- Lemon cream with iced gin-tonic and lime sorbet.
- Apple strudel with cold cinnamon cream.
- Drinks: A wine of your choice: White wine, Flor de Vetus 2011; Cava Codorniu rosé pinot noir; Red D.O.C. Rioja. Izadi El Regalo reserve 2005; Red D.O. Ribera Duero. Pruno 2010; Mineral water; Costa Rican coffee
Price €55,00 (+VAT)

Restaurante Zaldiaran
Avenida Gasteiz, 21
01008 Vitoria-Gasteiz

Tel: 945 134 822
Web: www.restaurantezaldiaran.com

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